This easy peasy baked Eggplant dinner is seasoned with warming Indian spices and dressed with a refreshing home-made Yogurt Mint Chutney. It's meaty. It's bold. It's satisfying. It's healthy! All done in around 30 minutes! Wrap it up in a tortilla or sandwich it between your favorite sliced bread, this is one unique entree that's getting made again soon.Read More
Yay guys! This is my first ever blog entry on my Nomaste website! I'm so excited to see what comes out of this. Although I've burnt my fingers in the past expecting things out of hobbies and endeavors, this one I really just enjoy. So no matter what happens, spending time in my kitchen will always be a thing for me. I hope, at least. Well, thanks for stopping by! I appreciate you guys and here's to good cooking and good times! SALUD!
So here's the recipe, but before we get to it, a little bit about why I love Parathas so much! Well, who doesn't love bread! Duh! No matter where you go, in any country any culture, bread and butter are like the best and the simplest food combos that hits deep inside everyone.
Paratha is an unleavened Indian style home made stuffed bread, that is super versatile. In India people stuff it with savory as well as sweet stuff.
If you're juicing these days, just take the leftover pulp and stuff it in this bread, with some seasoning of course, and transform all the compost looking veggie pulp into something crazy good! Yuuuum!
Also when I first came to America, I noticed how people loved to eat breakfast for dinner. At first I didn't get it, and I wondered the reason behind the reason. Then when I tried it once, as slapped my head and said to myself where have you been dude. It was awesome and fun! So last night I was craving that BRINNER meal and I made Parathas—which in India we typically grew up eating for breakfast—now for dinner. These are really healthful and can be stuffed with whatever! I tried organic Tofu last night and it turned out great. It's a variation of the Paneer which is Indian home made cheese very similar to tofu.
Here it goes. Simple 1 to 10 steps. 30 mins and you're done! Brinner from scratch!
Here we go! Here's what you'll need
1 Cup whole wheat flour (Old fashioned stone ground is what I used. Higher bran content, so probably better for you)
1/2 cup All purpose wheat flour
1/4 lb Organic Extra firm tofu
1 tbsp Corriander powder
1 tbsp Cumin seeds
1 tbsp Carom seeds (Ajwain)
Handful fresh cilantro
1/2 tbsp salt
1 tbsp oil (I use grapeseed oil for it's high smoking point)
Half a lime
1/2 cup or so of water
Sieve the whole wheat flour into a large bowl and then store the bran for later (add to oatmeal, baking etc)
Add the wheat flour.
Add water to the flours and mix it gently into a dough ball. Do not overwork the dough. The harder you try the tougher the dough becomes and it's not happy being tough :) You've got to baby it. This is important. Plus, enjoy this process! It's calming.
Now for the stuffing. Take your tofu and squeeze it between your hand and get the extra water out as much as you can. Throw it in a small bowl and crush it with a fork into small chunks. Throw all the spices including the salt and lime juice. Finely chop the cilantro and throw it in there too. Mix it all up and voila! Stuffing is ready!
Now take one of the dough balls and roll it out flat, and put some of the stuffing right in the middle. Be careful not to overstuff. But it should cover half the circle.
Now, pinch and lift all corners and bring it to the center and seal it, and press it down. Close that deal baby! Yeah! Success!
Roll the whole stuffed dough ball gently (be careful not to push down on it too much or it will tear) and make a flat disc of medium thickness
Get your pan on the fire. Medium to high flame, a bit on the higher side. I'd say level 8 out of 10 if your stove has numbers. When the pan is quite hot, throw the flat dough on it, and let it sit there for 2 mins. and flip it.
Put half a tsp of oil and coat evenly and then flip again. By now the underside you just flipped should look partially cooked. Put some oil on this side as well and then flip it.
Toast the bread by flipping each side around till it's nice and crispy and remove it from the pan. And you're done! Tofu Parathas are ready! And so is Brinner! I love saying that over and over again, haha.
Last, I had it with some plain greek yogurt and some stuffed red pepper pickle. Totally and Indian thing but you could have it with mango chutney, mint chutney or just refreshing cold yogurt.
Ok my dudes! I'm outta here. I hope you enjoyed this. I hope you can make these at home and spend some quality time in the kitchen withe your date, wife, dad, son, daughter, pet or your life-size blow up doll or whatever fancies you! Just enjoy and hit me up on Facebook, Instagram or Pinterest and don't forget to follow!
Hugs and love and food!
Nom Nom Nomaste.