Saveur – July 2019

How to Fill and

Roll Parathas

Divide both the

dough and the

fi lling into 4 equal

portions. Roll the

fi lling portions

and the dough

portions into

balls. On a well-

fl oured surface,

use a rolling pin

to roll out each of

the dough balls

into 6-inch disks.

STEP 1

Working with one

paratha at a time,

place a single

ball of fi lling in

the center of a

dough disk. Pull

the sides of the

dough up and

over the ball of

fi lling, stretching

gently, until the

two edges meet

at the top.

STEP 2

Pull the remaining

two edges of the

dough over the

top of the ball,

as if you were

wrapping a small

parcel. Pinch

the sides of the

dough together

to seal. This will

prevent the fi lling

from escaping as

you roll them out.

STEP 3

Don’t fret if your first few tear;

they’ll still taste great once they’re

griddled in ghee or oil.

Use a rolling pin to

roll the parcel into

an 8-inch disk,

pressing evenly

and taking care

not to tear the

dough. Repeat

fi lling and rolling

until you have

four 8-inch fi lled

parathas, then

cook as instruct-

ed on p. 44.

STEP 4

For an even

silkier potato

fi lling, slough

the skins off

russet potatoes

after boiling and

before mashing.

ILLUSTRATIONS BY PETE SUCHESKI^45

The Dough

Most paratha recipes feature whole-wheat f lour, which gives the

dough a chewy texture and subtle nutty f lavor. Its gluten also helps

the resulting dough stretch and prevents it from tearing when

you’re wrapping it around the filling. Be sure to rest the prepared

dough at least 20 minutes to help make it easier to roll thin. You

can mix in herbs and spices—we often use chopped fresh cilantro

and fennel seed in my family—for a customizable f lavor boost.

The Fillings

Parathas don’t have to be filled, but they’re all the better for it.

Thoroughly mash cooked caulif lower and potato fillings to avoid

firm bits that might cause the dough to tear. Squeeze out air bub-

bles when sealing the dough too, as they may pop during rolling.

On the Side

In my family, a meal of parathas isn’t complete with-

out yogurt and achar—a briny, often spicy mixed-

vegetable condiment—for dipping. While you can

make your own, some of the

best achars can be found at

Indian markets or specialty

food stores, or ordered on-

line. Try the sweet-hot gar-

lic achar from Brooklyn

Delhi ($10; brooklyndelhi.

com), or the sour mango ver-

sion from Mother’s Recipe

brand ($5; desiclik.com).