Leftover curry parathas

Sooooo.... Since we eat Indian food most of the time (because I can't manage any other way to constantly eat delicious vegetables) we have leftovers pretty frequently. This can be a bummer because I actually HATE eating the leftovers of anything I've cooked (unless it's the rare time its some kind simple fatty food because then I'm down), so this is a good way to transform them into something everyone likes....... BREAD!

Yield: 4 roughly 10 inch parathas. 

Ingredients:

1 C leftover thick dal, mashed
(Spiced beans for you non-Indian food eating folks)

1 C Atta 
(whole wheat flour)

3 TBS water

1/2 tsp salt

Method:

1. Combine the ingredients and mix until you have a nice soft dough, feel free to add more water VERY slowly if you have to.

2. Knead it for a few minutes until its a smooth ball.

3. Let it sit for 10 minutes or more.

4. Preheat tawa or a frying pan to between med and med-high heat

5. Roll out the balls into tortillas size and shaped pieces.

6. Cook them on your pan for about 1 min on one side and 30 seconds on the other (or until done because cooking is utterly utterly various)

7. Throw each one on your grate over your burner, or right on your flame, and let it puff up (watch the video!)

8. Butter it up if you're feeling fancy

9. Eat it! We like them with yogurt and Indian pickle.

My take:

Started with leftover moong dal (cooked mung beans) from the feast this weekend.

1 cup of dal, 1 cup of atta, some salt, and about 3 TBS of water kneaded for about 4 minutes gave me a nice soft dough.

  Rolled it out by smashing a ball of dough into a disc then dipping the disc in flour and rolling it out.

Nice and thin.

Cooked it up.

The yield was 4 nice sized paratha that were soft and perfectly cooked. Keep in mind you can use ANYTHING ground up and mixed in the flour as a substitute for water you just have to add enough flour to accomodate for the moisture content, thick legumes like this work really well.

If you want the flavours to pop you have to over season your masala before you make the dough.

And if you want the bread to puff up, you have to have enough moisture in the dough (a very soft dough) so that the steam inside builds up and hits the already cooked outer layer of the bread. 

This was my lunch, the parathas with a dry mushroom curry and Hyderabadi pickle. 

#Indian #Bread #Beans #Dal #Leftovers