The Culinary Art of Paratha

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.