The Culinary Art of Paratha
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Questions and Answers

What is the primary ingredient used to make the dough for paratha?

  • Ghee/oil
  • Spices
  • Mashed potatoes
  • Whole-grain wheat flour (correct)

    • Paratha is a leavened flatbread.

    False

    What is the skill required to make a perfect paratha?

    Culinary expertise

    The key to a great Aloo paratha is an equally great _______________ filling.

    <p>Aloo</p> Signup and view all the answers

    Match the spices used in Aloo paratha with their descriptions:

    <p>Jeera = Cumin seeds Dhaniya = Coriander Garam masala = Spice blend Ginger = Root</p> Signup and view all the answers

    What is the common breakfast staple in India, particularly in the wheat-producing region of North India?

    <p>Paratha</p> Signup and view all the answers

    Aloo paratha is a type of leavened flatbread.

    <p>False</p> Signup and view all the answers

    What is the name of the popular kind of paratha that consists of spiced, tempered mashed potatoes and chiles placed between layers of wheat flatbread?

    <p>Aloo paratha</p> Signup and view all the answers

    What is typically used to fry puris?

    <p>Both A and B</p> Signup and view all the answers

    Bedmi puris are widely popular in the south of India.

    <p>False</p> Signup and view all the answers

    What is Aloo ki Sabzi also known as?

    <p>Bhaji</p> Signup and view all the answers

    Bedmi puris are made with coarse urad dal known as ______________.

    <p>Pithi</p> Signup and view all the answers

    What is added to the pan along with seasoning and water in the curry preparation?

    <p>Raw cubed potatoes</p> Signup and view all the answers

    Match the spices with their uses in the recipe:

    <p>Jeera = Cumin seeds Dhaniya = Coriander powder Garam masala = Red chilli powder Kashmiri = Turmeric powder</p> Signup and view all the answers

    Turmeric powder is not used in the curry preparation.

    <p>False</p> Signup and view all the answers

    What is the vessel used for sautéing garlic in the curry preparation?

    <p>Kadhai</p> Signup and view all the answers

    Which of the following ingredients is NOT typically used in Pyaaz Kachori stuffing?

    <p>Bay leaves</p> Signup and view all the answers

    Nihari originated in the Mughal period in Old Delhi.

    <p>True</p> Signup and view all the answers

    What is the name of the popular Indian dish made with a green pea filling enclosed in a crispy outer layer?

    <p>Matar ki Kachori</p> Signup and view all the answers

    Nihari was originally consumed as a breakfast meal by _______ after their morning prayers.

    <p>Nawabs</p> Signup and view all the answers

    Which of the following spices is NOT mentioned in the text as being used in Kachori fillings?

    <p>Turmeric</p> Signup and view all the answers

    Kachori is typically served cold.

    <p>False</p> Signup and view all the answers

    Match the following Kachori types with their primary ingredients:

    <p>Pyaaz Kachori = Browned onions, salt, and spices Matar ki Kachori = Green peas, green chillies, and ginger Kachori = Atta or wheat</p> Signup and view all the answers

    What is the name of the popular Indian stew made with mutton bone marrow?

    <p>Nihari</p> Signup and view all the answers

    What is the popular variation of Chole Bhature where the Bhature is filled with?

    <p>Potatoes or cottage cheese</p> Signup and view all the answers

    Chole Bhature is typically served with onions and pickles.

    <p>True</p> Signup and view all the answers

    What is the popular flatbread from Punjab in North India?

    <p>Kulcha</p> Signup and view all the answers

    Amritsari Chole is frequently served with ______________.

    <p>Bhature</p> Signup and view all the answers

    What is the other name for Aloo puri?

    <p>Puri bhaji</p> Signup and view all the answers

    Chole Bhature is most popularly consumed for dinner.

    <p>False</p> Signup and view all the answers

    What is the authentic sourness added to Amritsari Chole from?

    <p>Anardana or dried pomegranate seeds</p> Signup and view all the answers

    Match the following dishes with their popular serving times:

    <p>Chole Bhature = Breakfast Puri bhaji = Breakfast or Lunch Amritsari Chole = Any time of day</p> Signup and view all the answers

    What is the name of the vessel used to cook Nihari?

    <p>Shab Deg</p> Signup and view all the answers

    Nihari is typically cooked for a short period of time.

    <p>False</p> Signup and view all the answers

    What is the name of the re-used part of Nihari that gives it a distinct flavor?

    <p>Taar</p> Signup and view all the answers

    Lamb or beef __________ are generally used in traditional Nihari cuisines.

    <p>shanks</p> Signup and view all the answers

    What is typically served with Nihari?

    <p>Khameeri roti</p> Signup and view all the answers

    Any type of meat can be used to make Nihari.

    <p>False</p> Signup and view all the answers

    How many different spices are used to make Nihari?

    <p>Around 50</p> Signup and view all the answers

    Study Notes

    Paratha

    • Paratha is a layered, unleavened flatbread with roots in the diverse culinary heritage of the Indian subcontinent.
    • It is a culinary art produced from freshly kneaded whole-grain wheat flour dough, also known as atta.
    • The dough is rolled out, packed with a filling or coated with ghee/oil, and placed onto a hot flat, oiled griddle or tava.
    • Skill and precision are involved in making a perfect paratha, showcasing the culinary expertise of North Indian cooks.

    Aloo Paratha

    • Aloo paratha is a popular type of paratha consisting of spiced, tempered mashed potatoes and chiles placed between layers of wheat flatbread.
    • The key to a great aloo paratha is an equally great aloo filling, which must be flavorful and spicy enough to be tasted through the dough without being underwhelming.
    • The filling typically includes mashed potatoes, grated ginger, green chilies, chili powder, Jeera (cumin seeds) powder, dhaniya (coriander), and garam masala.

    Chole Bhature

    • Chole Bhature is a popular breakfast dish in North India, typically served with onions, pickles, pudina (mint) chutney, and chilled lassi.
    • The Bhatura is sometimes filled with potatoes or cottage cheese, making it a filling and nutritious option.
    • Chole Bhature can be easily made at home, although it is commonly sold by street carts in North India.

    Chole Kulche

    • In this variation, chole is eaten with a Kulcha, a popular leavened flatbread from Punjab in North India.
    • Kulcha can be made plain or stuffed and can be baked in an oven or fried on a tawa or pan.
    • This variation is popular in Punjab.

    Amritsari Chole

    • Amritsari Chole is a basic meal with a lot of tomatoes and entire spices to get the real flavor.
    • It is frequently served with Bhature, a deep-fried fermented flatbread.
    • It pairs well with Jeera (cumin seeds) fried rice, kulcha, or the stuffed and baked flatbread Paratha.

    Puri Bhaji

    • Aloo Puri, also known as Puri Bhaji, is a popular dish in many Indian towns.
    • Puri is a crispy, deep-fried round and puffed Indian bread.
    • Bhaji is a side dish made with potatoes, onions, turmeric, and other spices.

    Types of Puris

    Bedmi Puri

    • Bedmi puris are made with coarse urad dal known as Pithi, which is mixed with the dough before making the puris.
    • This type of puri is widely popular in Agra, Delhi, Varanasi, and Mathura.

    Kachori

    Classic Potato Curry

    • This meal has a traditional Indian curry cooked with boiling potatoes with a spice paste, tomatoes, and onion.
    • The curry prep typically begins by sautéing garlic in a kadhai with chopped onions, ensuring the two are well caramelized before adding spices and potatoes.

    Pyaaz Kachori

    • Pyaaz Kachori is a widely consumed Kachori found primarily in Rajasthan, Uttar Pradesh, and Madhya Pradesh.
    • The crispy snack incorporates the Rajasthani love affair with ginger, garlic, and red chilies.
    • It is typically served with an Imli chutney (sweet tamarind chutney).

    Matar ki Kachori

    • Matar ki Kachori is a popular Indian dish made with a green pea filling enclosed in a crispy outer layer.
    • The filling includes green peas, green chilies, and ginger, cooked with nigella seeds, saunf (fennel seeds) seeds, and bay leaves.

    Nalli Nihari

    • Nihari is a slow-cooked stew made with mutton bone marrow that is one of Old Delhi's most popular traditional breakfasts.
    • The word "Nihari" is derived from the Arabic word "Nahar," meaning "morning," and was originally consumed as a breakfast meal by Nawabs after their morning prayers.
    • Nihari is an approach of slow-cooking meat with stock in big containers sealed with dough, known as Shab Deg, or overnight vessels.
    • The meal is commonly served with Khameeri roti and is slow-cooked overnight to allow the meat to melt and blend with the stew.

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    Test your knowledge of paratha, a layered unleavened flatbread with roots in Indian culinary heritage, and its evolution through trade routes and cultural diversity.

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