PARSLEY CUMIN PARATHAS
Source of Recipe
Gourmet
Recipe Introduction
Accompaniment: sweet tamarind chutney
List of Ingredients
1 1/2 teaspoons cumin seeds, toasted and cooled
1 teaspoon salt
1 cup all-purpose flour plus additional for dusting
3/4 cup whole-wheat flour
1/3 cup coarsely chopped fresh flat-leaf parsley
1/2 cup water
1/4 cup vegetable oil plus additional for griddle
1/3 cup ghee (Indian clarified butter)
Special equipment: an electric coffee/spice grinder; a well-seasoned cast-iron griddle or large skillet
SWEET TAMARIND CHUTNEY
Use a block of Asian (Thai) tamarind rather than the Indian kind. It's usually thicker, softer, and easier to work with.
4 oz piece tamarind from a pliable block*
3/4 cup hot water
1/4 cup packed jaggery date sugar* (4 oz; if necessary, chop to measure) or packed dark brown sugar
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon anise seeds
1/2 teaspoon hot chile powder* (preferably Indian)
1/2 teaspoon salt
Special equipment: an electric coffee/spice grinder
Gently mash tamarind with water in a small bowl until pulp is softened. Force pulp through a sieve into a 2- to 3-quart saucepan, pressing on and then discarding seeds and thick fibers. Add sugar and cook over low heat, stirring, just until sugar is dissolved, then return mixture to cleaned bowl.
Toast coriander, cumin, and anise seeds in a small skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Cool completely, then finely grind in grinder. Stir spices into tamarind mixture along with chile powder and salt.
Cooks' note:
Sweet tamarind chutney can be made 2 days ahead and chilled, covered.
Recipe
Grind cumin seeds with salt to a powder in grinder. Transfer to a large bowl and stir in flours, parsley, water, and oil and continue to stir until a dough forms.
Turn out dough onto a work surface and knead until smooth and elastic, about 5 minutes. Several times during kneading, pick up dough and slap it against the work surface 8 to 10 times to relax dough. Cover dough with plastic wrap and let stand at room temperature 1 hour.
Lightly oil griddle, then heat over moderately low heat until hot, 10 to 15 minutes.
While griddle is heating, divide dough into 4 portions, then roll out 1 portion on a lightly floured surface into an 11-inch round. Lightly brush round with some ghee and cut into quarters, then, starting with rounded edge nearest you, fold each quarter in thirds to form a slimmer triangle (bottom edge will still be rounded). Repeat with remaining dough to form a total of 16 slim triangles.
Roll out 1 triangle on a lightly floured surface first to widen it, then to lengthen it into a 9- by- 4-inch triangle, sprinkling with flour as necessary to prevent sticking. Transfer to a baking sheet and cover with a sheet of wax paper, then roll out and cover remaining triangles in same manner, layering them between sheets of wax paper.
Cook parathas , 3 or 4 at a time, on griddle until undersides are browned in spots, 2 to 3 minutes (parathas will puff, then deflate). Turn parathas over and lightly brush with ghee, then cook until other side of each is golden brown in spots, 1 to 2 minutes. Turn over and brush once more, then cook until parathas are cooked through, 1 to 2 minutes.
Transfer each batch of parathas to a sheet of foil as browned and wrap loosely to keep warm while cooking remaining parathas .
Cooks' note:
Parathas are best when freshly made, but leftovers can be wrapped in foil and kept at room temperature, then reheated in a 350°F oven.
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