Parathas with Pallavi

Learn how easy it is to make delicious parathas, a favorite flatbread eaten as a snack, weekend breakfast, or with lunch or dinner in Punjab. 
 
You’ll start by whirring up a batch of cilantro-and-mint chutney, a traditional accompaniment for parathas. The dough is made with chapati flour – a finely milled, whole-wheat flour also known as “atta." The stuffing for aloo paratha includes potatoes, green peppers, onions, and herbs. Gobi paratha is stuffed with riced cauliflower plus spices to suit your tastes, such as garam masala and Kashmiri red chili powder.
 
You’ll roll your dough, flatten and stuff, then roll again. And since parathas are best eaten hot, you’ll be tasting as we go. Slather your parathas with butter and chutney, and eat them with Indian mango pickle, lemon pickle, and yogurt.

Details

• In this class you will make:
  • Aloo (potato) paratha
  • Gobi (cauliflower) paratha
  • Cilantro-Mint chutney 
• You'll get to eat a few during class and take home a few, along with some chutney and recipes.

Materials

Class Policies

Instructors or Guides