Parathas. Flakes, butter, adaptability, and simplicity to cook. They’re delicious hot out of the oven, but here are five other ways to enjoy them.
One of the most impressive forms of carbs ever created is hiding in plain sight in the frozen food aisles of most large supermarkets. Paratha. Buttery, flaky, adaptable, and simple to make (most are vegan too). A wonderful reward for those who can sift through freezers full of Chicago Town and avocado slices.
A paratha, you ask? It’s a type of flatbread that has its roots in India and its surrounding regions. The layers of melted butter baked into the wheat dough give rise to the dish’s literal name, “layers of baked dough.” Once rolled, it is pan-fried till brown, blackened, and crispy. The good news is that frozen alternatives are widely available for use in the meantime.
Although they are delicious straight from the pan, I have included five methods to spice things up and make them more gourmet.
1. Have strong feelings towards it or not at all
Marmite is spread over the hot paratha, and then melted cheese is added on top. Although I chose a mature cheddar, any cheese that melts smoothly will work. Heat it under the grill until the cheese is melted and beginning to color, about a minute. Cut it up and sprinkle some black pepper on it before eating.
2. The Thai Way
Drawing cues from the ubiquitous banana roti of Thailand. Because it uses a slightly different dough, this recipe is perfect for a quick sweet snack. Put some sliced ripe banana atop the paratha that you just made. Mix in a generous amount of condensed milk and a dash of salt. Try substituting honey or date syrup for the condensed milk if you prefer a sweeter flavor. The paratha is your blank canvas; add whatever spreadable you like, from peanut butter to Nutella.
3. Naan bread with bacon
The Dishoom bacon and egg naanwich is widely regarded as one of London’s best breakfast options, and this meal is an homage to that classic. Prepare a sunny-side-up egg with some smoked-bacon slices. Top one side of the cooked paratha with a thin layer of cream cheese or Greek yogurt, some crispy bacon, and a fried egg. Add a pinch of fresh herbs and a splash of hot tomato jam (or spicy mango chutney). The recipe benefits greatly from the addition of cilantro and mint, but any fresh herbs will do. This breakfast will change your life forever.
4. The WFH Weekend Breakfast
Right now, I have a lot of these. It’s a terrific way to use up leftovers in the fridge for breakfast. I spread the hummus on a plate and top it with some fresh greens. Top the warm paratha with some hummus. To make a centerpiece, place a handful of mixed lettuce leaves and whole-leaf greens. Mix in some seeds, peas, nuts, or anything else you have on hand. Add some salt, freshly ground black pepper, and olive oil for seasoning.
5. Kathi Roll
Delicious curry filling is topped with chutney, pickles, and fresh herbs in this wonderful Bengali street meal. It may be made with nearly anything. Prepare it with chicken, paneer, or even better, our curry blocks. In terms of finishing touches, I used pickled red onion, mango chutney, and fresh mint. Simply add contents, seal, and you’re set to go.
