Solah Parath Paratha

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By Vinny • May 1st, 2009 • Category: Recipes

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This literally means sixteen layered paratha. The name never fails to arouse the curiosity of the diners in my restaurant. “It must be huge!” or “How do you make it?” or simply “Will I be able to eat it?” In reality, the paratha can be made in any size. Making it is very simple.

Make a dough using whole wheat flour and water. The dough should be soft and pliable. Take a ball of dough, roughly 150 grams, and roll out as thinly as possible. Smear with clarified butter, salt, ajwain ( seeds of the oregano plant, you could use oregano instead)and some chili powder. Now cut the dough vertically into four strips. Without removing the strips cut horizontally into four. You will now have sixteen squares of dough. Place the pieces one on top of the other, each with the smeared part on top. The last piece should be placed smeared part downwards. Press lightly, dust with flour and roll out again to the desired thickness. Place on a hot griddle and cook evenly, smearing more clarified butter over it. Press with the back of a spoon so that your paratha gets crisp and golden brown.

Serve with Alu Tamatar Ki Sabzi (Potatoes and Tomatoes) and thick yogurt.

The Alu Tamatar ki Sabzi is made Jaini Style ( ie without onion or garlic but is delicious and a great favorite).

Heat a frying pan and add some oil or ghee. Crackle mustard seeds, cumin seeds, whole red chillies and a pinch of asoefatida. Add chopped tomatoes, chili powder and turmeric powder and cook until the tomatoes are done and the mixture is thick. Now add the salt and the potatoes roughly crushed with your fingers. Saute for a minute or two and add some water. Let the mixture simmer for five minutes until the potato curry is thick. Sprinkle generously with coriander leaves before serving.

Tip : A pinch of sugar added to most savory dishes enhances the taste of the spices added and gives the dish an extra something.

- Vinny

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Tagged as: Ajwain, Cumin Seed, curry, Delicious, Fry, garlic, Hot, Matar, Mustard Seed, Onion, potato, potatoes, Sabzi, Salt, saute, Simmer, Spices, tomato

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Chef At Large: Curry recipes, Spicy food, Indian food blog

Vinny is a trained singer and an excellent cook. She has been cooking at home and for the last 32 years and is now a restauranteur. An Army officers wife, she has travelled the length and breadth of India and has been exposed to many of the numerous variations of Indian cuisine. She likes to experiment and is particularly fond of breakfast food and meats.
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2 Responses »

cindy z on May 9th, 2009 at 11:36 pm:

Sid….

I found your site and got more than excited. I adore Indian food as well as taken Indian cooking classes, but as you say cooking varies from region to region and person to person. I definately am going to try some of your recipes.
But I am stumped, years ago I had a friend from Pakistan. She made the best vegetarian burgers I have ever tasted
I think with dal etc. I still cannot find a recipe close to it. Hoping you might have an answer!

Thanks for all your valuable information.

vinny on May 11th, 2009 at 2:29 am:

Cindi, you may be referring to vegetarian shammi kababs which may be used as burgers. Black gram dal has to be soaked and ground to a paste with ginger, garlic,green chillies, a few mint leaves,salt, peppercorns, a clove, and a piece of cinnamon. The mixture should then be shaped into cutlets and left in a refrigerator to cool and solidify,before frying in oil. If this doesn’t answer your requirement maybe I can give you some other variations of the vegetarian shammi kabab.