This recipe comes from Monica Bhides's book The Spice is Right.

A new young voice in Indian cooking, Monica Bhide was probably born with a mixing spoon in her mouth! Since the age of ten, cooking has been a lifelong passion for this accomplished caterer and home chef. Monica specialises in Indian cuisine and has prepared everything from an intimate dinner for two to large parties of 40. A graduate of several formal cooking courses in her native India, she is also a voracious cookbook reader and counts hundreds of cookbooks in her collection.

Frustrated by the lack of straightforward Indian cookbooks, Monica became inspired several years ago to develop simplified and healthful versions of her favorite Indian dishes. The result is the collection of mouthwatering Indian recipes in her book The Spice is Right, where Monica, in her down-to-earth and lively writing style, guides Indian food lovers on a non-intimidating and flavourful foray into home-style Indian cooking.

If you would like to purchase a copy of The Spice is Right <click here>

"Try this bread on its own one evening; with a side of yogurt you have a complete meal".

Ingredients

2 cups / 500 mL whole wheat flour
2 cups / 500 mL all purpose flour
Salt to taste
1 onion, finely chopped
1-inch / 2.5-cm piece peeled ginger, finely grated
1 green chile, finely chopped
3 tablespoons / 45 mL oil
1 1/2 cups / 375 mL (approx) hot water

• Sieve the whole wheat flour, all-purpose flour, and salt into a bowl. Stir in the onion, ginger, and green chile. Stir in 1 tablespoon / 15 ml of the oil. Add the water while kneading into a dough. Knead until the dough is smooth, about 10 minutes. Cover the dough with plastic wrap and set aside for 30 minutes.

• Divide the dough into 12 portions. Roll each into a ball. On a lightly floured surface, roll each ball into a thin circle about 10 inches / 25 cm in diameter. Brush a little oil over each round.

• Heat a medium skillet over medium-high heat. When it is hot, place a round of dough in it and dry roast until brown speaks appear on the underside. Turn the bread. Brush a little oil over the surface and drizzle a little oil around the bread. Cook until both sides are golden brown.

• Drain the paratha on paper towels. Repeat with the remaining dough. Serve immediately, or wrap in foil and reheat in a 300ºF / 150ºC oven until warmed through.

Tip:

Make sure you finely chop the onion, or the pieces will break away form the bread.

Variations:

Add dried fenugreek or finely chopped cooked spinach along with the onions.

Makes 12

Monica Bhide
The Spice is right

If you would like to purchase a copy of The Spice is Right <click here>

© Monica Bhide, The Spice is Right