Solah Parath Paratha
By Vinny • May 1st, 2009 • Category: Recipes
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.
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
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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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.
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.