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Paranthas are perennial preference as takeaway packed tiffin for school or office lunch. All they require to complete meal-time bliss is a piece of pickle and maybe a bowl of dahi on the side with variety of fillings ensuring that the palate is never jaded. The only trouble is that at times we are reluctant to give the friendly staple its due and let our familiarity breed indifference. We decided to try our hand with a couple of left over methi parantha to create a 'delicacy' that every one at home would lap up. The plan succeeded beyond imagination and encouraged us to experiment with mixed grain healthy flour and nutritious stuffing that growing children resist violently. We combined it with fresh home-made tomato sauce redolent with dried mixed herbs and served it as a side dish. Many were curious about this new 'wrap'. How true that the clothes make a man, or even a parantha! Methi roll Ingredients Fresh methi (cleaned, washed well, 500 g stems removed and chopped fine) Ginger (scraped & freshly chopped) One- inch piece Freshly chopped green chillies (deseeded) 2-3 Medium tomatoes (diced) 2 Carrot (medium sized, scraped 1 sliced round or cut into matchsticks) Small cabbage (washed well-shredded fine) ¼ head Spoons of sprouted mung (chopped fine) 2-3 Salt To taste Oil To shallow fry For sauce Tomatoes 200 g Sugar 1 tsp Lemon juice 1 tsp Butter 1 tsp Bay leaf 1 Cinnamon One-inch piece Black peppercorns powder ½ tsp Red chilly powder ½ tsp Black cardamom 1 Dried mixed herbs/kasuri methi 1 tsp Salt To taste Method Knead the dough, blend chopped methi, ginger, green chillies and salt in the dough. Divide into equal portions, shape into small balls, press flat and roll into five-inch disks with a belan. Line a non-stick tawa with a thin film of oil and cook paranthas in batches. Heat butter in a pan put in the bay leaf and whole spices. When these change colour, add pureed tomatoes, sugar, salt and powdered spices along with the lemon juice. Cook on medium flame, stirring regularly till a thick sauce-like consistency is obtained and tomatoes are cooked. Sprinkle water to avoid scalding. Discard whole spices. Sprinkle with dried herbs and stir. Place a large spoon of filling made of sprouts, tomatoes, carrots and cabbage in the centre of each parantha, roll it in a tube and carefully lower on a bed of salad.
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food talk
Mixed grain atta 200 g