Pithi Wala Paratha – a distinctive Indian cuisine with rich flavors and deep-rooted traditions. For those who adore Indian cuisine, this paratha isn’t just a dish; it’s a journey that takes you on an exploration of incredible flavors and cultural richness.
In this article, we will guide you through the step-by-step process of crafting delicious and unique Pithi Wala Paratha. Let’s embark on this colorful and flavorful culinary adventure together. This article will not only provide you with instructions on preparing the dish but also share secrets and tips to ensure your success. Additionally, we will suggest serving and savoring methods for an all-encompassing and memorable dining experience. Welcome to the captivating world of Indian flavors!
Pithi Wala Paratha Recipe
Pithi Wala Paratha or Pithi Daal Paratha
Equipment
Ingredients
For Cooking Pithi Ka Masala
- 1 cup Urad Dal skinned and split
- 3 tbsps. Besan or Chickpea Flour
- 1 pc. Medium Onion chopped
- ½ tsp. Mustard Seeds
- ½ – ¾ tsp. Amchur or Mango Powder
- ½ – ¾ tsp. Red Chili Powder
- ½ – ¾ tsp. Fennel Seeds
- ½ – ¾ tsp. Garam Masala Powder
- ½ tsp. Haldi or Turmeric Powder
- 1 tsp. Sukha Dhaniya or Coriander Powder
- 2 tbsps. Oil
- salt
- Pithi Daal Paratha
For the Paratha
- 2 cups Dough kneaded
- ¾ – 1 cup Water
- 1 tbsp. Oil for finishing up the dough
- 3 tbsps. Oil for toasting the paratha
Instructions
Step 1
- Prepare the Pithi Ka Masala first by cleaning and washing up the dal to remove all of its dirt before soaking it for at least three hours. After that, drain the water from the soaked dal before putting it in two cups of boiling water, along with haldi and some salt. Once boiled, drain all of the water from dal before setting it aside.
Step 2
- Next, put some mustard seeds in an oil-heated pan along with onions and boiled dal. Add the entire spices one at a time before mixing it well. Add the besan and keep roasting the mixture until the besan is fully-cooked. Don’t worry if it becomes a sticky paste at first. It will keep on roasting slowly until it becomes grainy again. Put and adjust the seasonings before allowing it to cool. Your Pithi Ka Masala is now ready.
Step 3
- Prepare the paratha by combining all of its ingredients before kneading it into a soft pliable dough. Shape the paratha into small balls, the size being slightly bigger than golf balls.
Step 4
- Get a ball of dough and flatten it by means of a baking pin. Put some Pithi ka Masala on the middle before sealing it from the edges and flattening it once again.
Step 5
- Once all of the pithi wala paratha are ready, place it in a hot griddle greased with some oil. Toast the Parathas until both sides become crispy and golden-brown in color. Once toasted, put it in a serving plate and serve it hot, along with some green chutney or butter.
Video
Notes
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Pithi Wala Paratha
To prepare Pithi Wala Parathas, begin by combining whole wheat flour and salt in a mixing bowl. Gradually add water, knead the mixture into a soft, smooth dough, and drizzle a little oil over it. Knead again, then cover the dough with a damp cloth and allow it to rest for 30 minutes. For the filling, heat oil in a pan, add cumin seeds and ajwain seeds, letting them splutter. Add besan (gram flour) and roast until golden brown with a nutty aroma, stirring constantly to prevent burning. Incorporate red chili powder, turmeric powder, garam masala, and salt, cooking for an additional 2-3 minutes to infuse the spices. Remove from heat, mix in chopped coriander leaves, and let it cool. Preheat the oven to 350°F (175°C). Divide the rested dough into small, equal-sized balls, rolling each into a 5-inch circle. Spoon a generous amount of besan filling in the center, seal the edges to form a stuffed ball, and gently flatten it. Place the stuffed parathas on a greased baking tray, brush the tops with oil, and bake in the preheated oven for 12-15 minutes until cooked through and lightly golden. Once baked, serve the Pithi Wala Parathas hot with yogurt, pickle, or chutney.
Tips for making Pithi Wala Paratha
Serving Suggestions: Elevate Your Pithi Wala Paratha Experience
- Complement with Classic Accompaniments:Pair your Pithi Wala Parathas with classic accompaniments like yogurt (curd) and pickle. The coolness of yogurt balances the spiciness of the parathas, and a spoonful of pickle adds an extra zing.
- Fresh Chutneys:Prepare fresh coriander and mint chutneys to serve alongside. Their vibrant green color and refreshing taste make them perfect partners for these flavorful parathas.
- Salad Medley:Create a colorful salad medley with cucumbers, tomatoes, onions, and a dash of lemon juice. The crunch of the salad complements the softness of the parathas.
- Raita Variations:Experiment with raita variations. A simple cucumber raita or a spiced boondi raita can add a creamy and soothing element to your meal.
- Beverages:Pair your Pithi Wala Parathas with a soothing beverage like buttermilk (lassi) or a glass of chaas (spiced buttermilk) to balance the flavors and cool your palate.
- Breakfast Twist:Serve these parathas as part of a hearty breakfast spread. Add a dollop of butter or ghee on top and enjoy them with a steaming cup of masala chai.
Cooking Tips: Mastering the Art of Pithi Wala Paratha
While Pithi Wala Paratha is not explicitly featured in the provided recipes, it’s recognized as a flavorful Indian flatbread stuffed with spiced fillings, typically made from lentils or dal. When considering potential pairings from the list, it’s crucial to account for flavor compatibility, preparation complexity, and how the combination would function as a cohesive meal. Given the savory and spiced nature of Pithi Wala Paratha, it harmonizes well with lighter, complementary side dishes. A suitable accompaniment could be the Kohlrabi Salad, providing a slightly sweet and crunchy contrast in textures and flavors that complements the warm, spiced parathas. PICKLED CUCUMBER, with its tartness and crunch, serves as a palate cleanser, cutting through the richness of the parathas. While not a traditional combination in Indian cuisine, the Guacamole Salad offers an innovative fusion, where the creaminess of avocado counterbalances the spiced filling. The earthiness of Black Kale Salad, especially if paired with a bright, acidic dressing, could complement the spices in Pithi Wala Paratha. For beverages, a sweet lassi, though not listed, is the traditional choice. Alternatively, the Easy Frappuccino or Easy Iced Coffee could work for those desiring a cold, sweet counterbalance to the spice, even though it’s not a conventional pairing with Indian cuisine. Always serve Pithi Wala Paratha hot and freshly made, typically with a side of yogurt or raita to aid in digestion and complement the dish’s spices.
Your Pithi Wala Paratha Questions Answered
- Can I prepare the besan filling in advance? Absolutely! You can make the besan filling and store it in an airtight container for a few days in the refrigerator. This makes assembling parathas quicker.
- Can I freeze Pithi Wala Parathas for later use? Yes, you can. After stuffing and flattening the parathas, place parchment paper between each paratha and store them in an airtight bag or container in the freezer. When ready to cook, thaw and cook as usual.
- How do I reheat leftover parathas? Reheat them on a hot tava (griddle) or a non-stick pan for a few minutes on each side. You can also use a microwave with a microwave-safe cover to prevent them from drying out.
- Can I customize the spice level of the filling? Of course! Adjust the spice levels by adding more or less red chili powder to suit your taste preferences.
- What other fillings can I use for stuffed parathas?While the besan filling is traditional, you can get creative with fillings. Try using spiced mashed potatoes, grated paneer, or cooked dal for delicious variations.
Conclusion
Pithi Wala Paratha, a traditional Indian flatbread, is not simply a culinary item; it is an embodiment of rich cultural heritage and culinary artistry. Originating from the Indian subcontinent, this paratha is distinguished by its scrumptious stuffing made from spiced dal pithi—lentils that have been soaked, ground, and seasoned with a blend of spices. The cooking process itself is a testament to the love and care that goes into Indian cooking, with each paratha being rolled out carefully before being cooked to perfection on a hot tava, resulting in a flaky, crispy exterior and a soft, flavorful interior.
This dish is a piece of gastronomical delight that brings together families and communities. It stands as a comfort food for many, signifying warmth, nourishment, and the simple joys of eating a meal prepared with devotion. Accompanied by yogurt, pickle, or a dollop of butter, Pithi Wala Paratha transcends its role as a staple diet and becomes a reason for gathering, storytelling, and making memories around the dining table.
The culinary world revels in such treasures as the Pithi Wala Paratha, and sources like Food And Meal or foodandmeal.com offer a window into the multitude of recipes and stories associated with such dishes. They provide a platform for food enthusiasts to explore and celebrate the diversity of food cultures around the globe.
In conclusion, the charm of Pithi Wala Paratha lies not just in its flavors, but also in the intangible heritage it carries. It is a testament to the timeless culinary traditions that continue to bring people together. For the detailed recipe, interesting variations, and tales that accompany the Pithi Wala Paratha, visiting knowledge repositories such as Food And Meal provides a comprehensive experience that goes beyond the palate.
Embracing tradition while inviting innovation, Pithi Wala Paratha will continue to be a beloved staple, offering a savory escape into the heart of Indian cuisine. So, the next time one decides to delve into the world of Indian breads, remembering the significance of such dishes is essential—it’s more than food; it’s a narrative wrapped in the folds of dough, waiting to be unraveled and savored, one bite at a time.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.