How to Make Better Parathas

The CC once bought a large number of books online through a fairly shady Delhi-based bookseller on Abebooks. He wasn't even sure that the books would arrive.

They did however.

One of these books was something called "Indian Bread Basket".

The book seemed slightly dubious even back when the CC ordered the book. It was published in 2000. However, there's no publisher by that name and there's no publisher by that address if you search online. Even the author's name seems to be fake. Seems to be ghost-written. Interestingly, the design was done by some firm which has an address and that seems to be fake as well. They even have emails which are the Indian equivalent of a shady "hotmail" address. Either fake or long since defunct.

None of this would matter but the book itself is pure gold (even Sharbati gold - to indulge in a little paratha-based humor!)

It has a few amazing tips for parathas which the CC will share. (If you don't know how to make them, the CC is not going to go there. You will have to do your homework yourself.)

[1] It is much better to use rice flour rather than wheat flour to roll out the parathas. It's lighter and doesn't stick to the dough.

How did the CC not know this? This seems to be a "standard trick". When he asked around, he got big fat DUH's all over the place.

[2] In order to make tomato juice to knead dough with, take four tomatoes, put them in a blender and strain.

This the CC can guess. It's umami except he's never seen this trick before. Kneading with tomato juice. Totally freakin' works!

[3] Flour should be kneaded at least 30 minutes in advance so that the preparations turn out softer and smoother.

This the CC knew. It's ol'-school. It's just time for the protein (gluten) to unwind when the water hits the flour.

[4] Parathas should be roasted (baked) on both sides first and only then should they be fried in ghee.

This the CC did not know but it totally makes sense. It allows for uniform cooking because they are cooked through and only afterwards are they pan-fried.

This ain't no Delhi Paranthe-wali gali style paratha's where they deep-fry them in a vat of ghee but they will definitely improve your technique!

Food Storm

Apparently, we're stormed in.

However, the CC had two food shopping trips organized on Friday and Saturday. Long before he had heard of this pesky little problem that seems to be imminent.

Friday consisted of some wonderful shopping at the Indian and Korean markets in Jackson Heights.

Saturday consisted of some wonderful shopping at the Greek markets in Astoria.

The latter was followed up by some wonderful Japanese ramen in Astoria. (Those Japanese hipsters! They can't quite resist those cheap rents, can they?)

This (storm) too shall pass.

Palak Paneer

India : Day 5 : Post 5 : Paranthewalli Galli

This is the famous Paranthewalli Galli in Delhi's Chandni Chowk neighborhood. We are talking tiny tiny lanes which are narrow, crowded, and super-filthy.

Naturally, the food is out of the world because nobody but the locals and the criminally insane would go there (so the CC qualifies!)

They only make one thing - paratha's. Stuffed with innumerous ingredients as the first photograph shows. The second word in all the items is just paratha so the CC will just list out all of the stuffings from top to bottom: potato, lentils, fenugreek leaves, cauliflower, radish, peas, paapdi, parwal, carrots, "mixed", paneer, mint, lime, "rolled", "sweet", fruit and nuts, cashews, raisins, almonds, rabdi, "golden", banana, bitter melon, okra, and tomatoes.

The place is pure vegetarian (being run and originally catering to the Brahmins) and the food is cooked in ghee (clarified butter.)

This was breakfast which started the day off on a perfectly healthy note. Hey! The CC was on vacation.

The lassi featured below comes from a neighboring shop. They outsource! And focus on what they do best. (Ricardo lives!!!) If you order it, a boy is sent (child labor laws be damned!) and you can have a complete meal.

Please note that the cup of lassi is disposable and bio-degradable. It's just clay. Elementary, my dear fellows!