Danish Chef shares home-cook Recipe: Paratha in Copenhagen
Recipe Information
Paratha
Cultural Context
Paratha, a staple of Indian cuisine, originates from the Indian subcontinent and has been a beloved flatbread for centuries. Traditionally made with whole wheat flour, it's often stuffed with a variety of fillings, from spiced potatoes to paneer, making it a versatile dish. Parathas are commonly enjoyed at breakfast or as a side dish, and their popularity has led to numerous regional variations across India and beyond, adapting to local tastes and ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil is a healthier fat option.
paneer
🥗Healthier: tofu
💰Cheaper: ricotta
Tofu is a lower-calorie alternative to paneer.
whole wheat flour
🥗Healthier: almond flour
💰Cheaper: all-purpose flour
Almond flour is gluten-free and lower in carbs.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds protein while being creamy.
Introduce the recipe and ingredients for the dough and filling.
Mix all-purpose flour and salt in a bowl.
Add water and olive oil to the flour mixture, combining with hands until it forms a dough.
Cover the dough with a cloth or cling film to keep it moist and let it rest for 30 minutes to 1 hour.
Heat a medium warm pan and add a mix of ghee and regular butter for frying.
Tear the oyster mushrooms instead of cutting them to reduce water loss, then add them to the pan.
Add garlic to the mushrooms in the pan and cook on medium heat.
Add cumin to the mixture for aroma and flavor.
Add pine nuts to the pan for creaminess.
Add roasted onions to the mixture for texture.
Add parsley to the filling mixture.
Season with salt and sumac to lift the flavors.
Add crumbled goat cheese to the filling and mix gently.
Turn off the heat and let the filling cool slightly before using it to fill the parathas.
Prepare the rested dough, ensuring it is still moist and workable.
Divide the dough into two equal portions for top and bottom layers.
Shape the dough into round balls for easy handling.
Place the filling in the center of one dough round and cover with the second round.
Fold the edges together to seal the filling inside, similar to making empanadas.
Roll out the filled dough gently into a flat disc, ensuring the filling stays inside.
Heat the pan again and cook the paratha until golden brown on both sides.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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