Maharishi Ayurveda Newsletter Archive

Parathas -- Ayurvedic Stuffed Flat Breads

Parathas are one of the many kinds of Indian flat breads. They are made with whole wheat flour and the dough is usually enriched with a little ghee and salt. They are also called flaky or layered breads, because they are brushed with ghee and folded several times before being rolled out and pan-fried.

Parathas can be stuffed with a variety of ingredients such as herbs, spices, cooked vegetables, chopped greens and dhals. There are several ways to stuff a paratha: you can mix the ingredients with the dough (which especially works well with chopped greens), or you can fill the rolled out breads. The dough should be medium consistency, not too soft but easy to knead. The filling has to be fairly dry, void of moisture, otherwise it makes the bread soggy and the filling can leak. They take a little practice to master, but the result is worth it.

Serve them with soup or dahl for a light meal, or with grains, vegetables and chutney for a full meal.

Bread:

• 2 cups chapati flour, or 1 1/3 cup whole wheat flour and
• 2/3 cup unbleached white flour
• 2 tablespoons Maharishi Ayurveda Ghee
• 1/2 teaspoon salt
• about 2/3 cup warm water
• 1/2 cup chapati flour for dusting
• 1/2 cup melted ghee for brushing and frying

1. Pour flour into a mixing bowl and mix in salt. Rub ghee into the flour. Add water to moisten the flour enough that it adheres into a mass and can be kneaded.
2. Place the dough on a greased surface and knead for 10 minutes. The dough should be soft, smooth and pliable. Put it back in the bowl, cover with plastic wrap and let it rest in a warm place for at least 1/2 hour. Prepare filling.
3. Knead the dough for one minute and divide it into 8 equal portions.
4. Make 8 little balls, dust them with flour and put them back in the bowl.
5. Roll out each ball on a floured wooden board to a 6-inch circle. Place 2 tablespoons filling on one half of the circle and flatten with the spoon. Fold other side over press the air out and seal the edges with your fingers.
6. Brush the top with ghee and fold in half again into a triangle, carefully, so the dough does not break. Press it down with your hands then roll it out again into a 6-inch triangle.
7. Heat a frying pan over medium heat until hot. Add 1 teaspoon ghee and place paratha in pan. Brush the top with ghee and cook 2 minutes or until brown spots appear on the bottom. Turn the bread over with a spatula and cook the other side as well. Remove from pan and drain on paper towel. Cover to keep it warm. Make the other parathas the same way.

You can prepare all the parathas in advance before you fry them and store them covered and separated so they don't stick together. You can also fill one while you are frying one.

Panir filling:
(for 8 breads)

• 1/2 pound panir
• 2 tablespoons Maharishi Ayurveda Ghee
• 2 teaspoons Maharishi Ayurveda Vata Churna
• 1 stalk celery, finely chopped
• 1 tablespoon grated fresh ginger
• 1 teaspoon sweet paprika
• salt
• freshly ground black pepper

1. Grate panir on the fine blade of a grater.
2. Melt ghee in a large frying pan. Saute churna for 30 seconds then add celery, cover and saute for 5 minutes.
3. Stir in panir and coat with spices and ghee. Add extra ghee if necessary. Continue frying and stirring for a few minutes. Remove from heat. Mix in paprika and ginger, and season with salt and pepper.

Leafy green filling:
(for 8 breads)

• 1 bunch (about 1 pound) spinach, chard or other leafy green vegetable
• 1 tablespoon Maharishi Ayurveda Ghee
• 1 teaspoon Maharishi Ayurveda Kapha Churna
• 1 tablespoon chopped fresh cilantro leaves
• salt

1. Wash leaves thoroughly and remove hard stems and stalks.
2. Place leaves in a large pot with a cup of water and steam until tender. If you are using hardy greens add another cup of water for steaming. Drain and cool leaves and squeeze out water with your hands. Chop finely.
3. Rinse the large pot and melt ghee over medium heat. Saute Kapha Churna for 30 seconds, then mix in the greens. Stir and cook the leaves until their moisture evaporates. Turn off heat and stir in cilantro, season with salt.

Shredded vegetable filling:
(for 8 breads)

• 12 ounces vegetables, one or more of the following: cauliflower, cabbage, carrots, white daikon radish
• 2 tablespoons Maharishi Ayurveda Ghee
• 1 tablespoon grated fresh ginger
• 1 teaspoon sweet paprika
• salt
• freshly ground black pepper

1. Wash vegetables and cut off stems and ends. Pat and dry with kitchen towels. Using the coarse blade of a grater, or a food processor, grate vegetables into a bowl.
2. Heat ghee in a large frying pan over medium heat. Stir in vegetables and cook, stirring frequently, until most of the moisture has evaporated and the vegetables look fried, 5-10 minutes. Turn off heat, stir in ginger and paprika, and season with black pepper and salt.