Cheese parantha with quick sabzi :)

Paranthas have always been my favorite bread :). Mom used to make the best paranthas and my recipes would try to bring you the same flavor. Parantha is a pan/griddle fried bread, traditionally only meant for breakfast/brunch-but we all know its tempting enough to break these rules ;).

Today i'll make a creative parantha :). Its fun you know, when you end up trying something just like that and it turns out good. Well, thats what this parantha is-total fun! A delish twist to the regular parantha :). So, ready: lets go.

We need:

Whole wheat flour, water, a pinch of salt, ajwain and grated cheese of your favorite variety (i used five cheese Italian blend).

Sift the flour, add salt, ajwain, knead into a smooth dough with water. The essence of any good Indian bread is a good dough, so knead, knead, knead :). The dough should be flexible. Set aside for a few minutes. Heat the tava/griddle and roll a nice chapati as shown in the picture. Heap some grated cheese and fold into a square (or a triangle if you like). Dust with some flour and roll this square. Fry it with lil' oil/ghee on the tava-the cheese melts and makes this ordinary bread into something extraordinary :).

A good parantha should be crispy outside and soft inside.

The regular Punju parantha is prepared in very much the same manner, with or without ajwain and instead of cheese, you just brush the inner lining with ghee. Sometimes, for a change, try kneading the dough with milk (makes soft paranthas) or sour dahi/buttermilk (that would be a home made cousin of kulcha for you).

Oh! but what do we have this paranthas with! Traditionally some achaar/pickle and dahi/yogurt are served with paranthas-and sometimes sabzis too.

So, lets look for a quick sabzi recipe. Now, this one is simple: Splutter jeera in hot oil and then fry chopped onions and tomatoes (the tadka)-as you do this, microwave (WHAT!)-yes, microwave one-two potatoes (4 mins/potato) :)). Cool these, peel and make into cubes. Now, add some turmeric to the tadka, cook and add water to make some gravy-to this add peas/matar, diced carrots and cubed potatoes. Add salt and cook on simmer after covering the pan. It takes just 10 minutes-stir in-between, add chopped cilantro/dhaniya and just a pinch of garam masala.

Hai na mazedar-hope you enjoyed it.