Paratha/ parantha, or Indian pan-fried flatbread make a very simplistic subject for a blogpost (certainly so if you are from India). Yet, the reason it made it here is because of its high nutritional value and reasonably good taste. A staple in our household, it works well with the kids, unless, of course when I overdo it! The best part about these flatbreads is they work out to be a great medium for a variety ingredients
- As for the proportions, feel free to add more or less of the ingredients/ condiments that go in the flour. Care must be taken for the resulting total water proportion in the dough, either from veggies or added.
- If the carrot is grated small / fine, it will release more water. You might then need very less or no water at all. (I grate it big).
- Similarly, any unsqueezed water from the tofu will add to the dough. In that case you might need very little water while kneading, or none at all.
- If the salt if just right can make the parathas edible by themselves.
- Heat a non-stick pan, place one paratha.
- Spread caramelized onions or any other suitable stuffing like egg bhurji of your choice (optional)
- Put some shredded melting cheese like cheddar, monterey jack, colby, fontina.
- Place sliced picked jalapeños on the cheese for the spicy-cheesy goodness – this stuff aint for kids! (optional but yum!)
- Sprinkle with Taco seasoning or one of your choice (optional)
- On the second paratha that goes on the top, spread one or more of the following and place the spread-side-down facing the cheese:
- Honey mustard / hummus / sriracha hot sauce /a spread of your choice (Hummus adds a creamy texture to the quesadilla and prevents ‘drying’ even when the quesadilla cools down. It tastes great and adds whole lot of goodness and protein)
- Once the cheese melts and binds the two parathas together, flip the entire set of tortillas to crisp the top paratha now.
- Once crisp, cut in wedges and serve hot.