Papad is a quintessential part of our Rajasthani cuisine. We eat it before meal, during a meal and after a meal too.
In this recipe, I take the essential papad from being an accompaniment to being the hero of the dish. Spicy papad ke paranthe – the humble
parantha stuffed with spicy and crunchy filling made of papad and onions.
Spicy Papad ke Paranthe
Preparation Time: 10 mins | Cooking Time: 30 mins | Makes: 6
For the dough
2 cups – Wholewheat flour
2 tsp – Ajwain seeds
1/2 tsp – Salt
1 tbsp – Oil
Lukewarm water – To knead
For the filling
2-3 – Big papads, roasted and crushed (I used urad-chana papad)
1 – Onion, finely chopped
1 – Green chilli, finely chopped
Salt – To taste
Red pepper powder – To taste
1/2 tsp – Chaat masala
1 tsp – Cumin powder
1 tsp – Coriander powder
Ghee – To cook the paranthas
Flour – For dusting
* In a broad bowl, mix together all the ingredients for dough (except water). Slowly add water and knead into a soft dough. Divide into six
* Cover with a damp cloth and keep aside.
* Mix together all the ingredients for the filling. Add papad in the end.
* For each dough ball, roll into an approximate 4-inch diameter circle.
* Put a spoonful of papad stuffing in the middle. Bringing the edges towards the centre of the circle, close the ball (like a potli). Remove excess dough from the top and seal it tight.
* Dust the stuffed dough ball with a little dry flour and roll out into an approximate 6-inch diameter circle. You would need to dust more dry flour in between while rolling.
* Heat a flat non-stick pan or a tava. Sprinkle a little oil. Put the rolled parantha onto the hot pan and cook on both sides, using a little oil/ghee until it becomes golden brown.
* Repeat for the remaining dough and stuffing.
* Serve hot with plain raita (plain yogurt seasoned with a pinch each of salt, roasted cumin powder and red chilli powder) and pickle.