Name: Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta; 1 tsp Salt; 0.25 cup Ghee (melted, for layering and frying); 1 cup Water (lukewarm, adjust as needed)

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Koni Torkari & Paratha Recipe - Assamese Eggetarian Meal | CraftMyMeals

Instructions

1
Boil and Fry Eggs & Potatoes
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes to hard-boil. In a separate pot, boil the potato cubes until fork-tender, about 10-12 minutes. Drain both.
- Once cool enough to handle, peel the eggs and slice them in half lengthwise. Prick them gently with a fork.
- Heat 1 tbsp of mustard oil in a pan or kadai over medium heat. Add the boiled potato cubes and egg halves. Sprinkle with 1/4 tsp turmeric powder and 1/4 tsp salt.
- Shallow-fry for 3-4 minutes, turning gently, until they develop a light golden-brown crust. Remove from the pan and set aside.
2
Prepare the Curry Base (Tadka)
- In the same pan, add the remaining 2 tbsp of mustard oil and heat until it's slightly smoking. Reduce the heat to medium.
- Add the cumin seeds and bay leaf. Allow the seeds to splutter for about 30 seconds until fragrant.
- Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft and golden brown.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Masala
- Stir in the tomato puree. Cook for 4-5 minutes, until the mixture thickens and you see oil separating at the edges.
- Lower the heat and add the spice powders: remaining 1/2 tsp turmeric powder, cumin powder, coriander powder, and red chili powder. Add the remaining 1 tsp of salt.
- Mix well and cook for 1-2 minutes, stirring continuously, until the spices are aromatic. Add a splash of water if the masala starts to stick.
4
Simmer the Curry
- Add the fried potato cubes to the masala and gently toss to coat them well.
- Pour in 2 cups of hot water. Stir everything together and bring the curry to a rolling boil.
- Reduce the heat to low, cover the pan, and let it simmer for 7-10 minutes. This allows the potatoes to absorb the flavors and the gravy to reach your desired consistency.
5
Finish and Garnish
- Gently place the fried egg halves into the simmering gravy, cut-side up.
- Sprinkle the garam masala over the top. Cover the pan and let it simmer for another 2 minutes.
- Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for at least 5 minutes before serving to allow the flavors to meld.

Ingredients

2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
- Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
- Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
- Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
- After resting, knead the dough gently for 30 seconds.
- Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
- Take one dough ball and flatten it slightly. Dust it with dry atta.
- Roll it into a circle about 4-5 inches in diameter.
- Spread about 1/4 tsp of melted ghee evenly over the surface.
- Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
- Fold it in half again to form a triangle.
- Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
- Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
- Spread about 1/2 tsp of ghee on the top surface and flip it again.
- Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
- Apply ghee to the other side, flip, and cook for another 20-30 seconds.
- Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
- Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Koni Torkari with Paratha

Nutrition per Serving

Recipes in this Meal

1. Koni Torkari

Ingredients

2. Paratha

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About Koni Torkari with Paratha

Instructions

Ingredients

Instructions