Fried Toddy Parathas
These traditional Parsi flatbreads, known as "Paretha Talela Tadina," are a delightful cross between a fried bread and a doughnut. The dough is enriched with jaggery and fermented with toddy (palm wine), creating a unique tangy-sweet flavor profile and a porous, airy texture. Infused with aromatic cardamom, nutmeg, and caraway seeds, these golden-fried treats are perfect for a festive breakfast or an indulgent tea-time snack.
Ingredients
- 4 cups Wheat flour (Originally '1.25 ratal' (approx 1.25 lbs). Use whole wheat flour or a mix of whole wheat and all-purpose flour.)
- 1/4 cup Jaggery (Originally 'navtank' (approx 2 oz). Grated.)
- 1/2 cup Toddy (Palm Wine) (Originally 'half pasher' (approx 6 small spoons/ladles). If toddy is unavailable, substitute with 1 tsp active dry yeast dissolved in 1/2 cup warm water with 1 tsp sugar.)
- 1 cup Warm water (Quantity estimated. Use as needed to bind the dough if the toddy liquid is insufficient.)
- 2 teaspoons Ghee (For enriching the dough.)
- 1 teaspoon Caraway seeds (Originally 'khenkhari kidheli kerveseed' (cleaned caraway).)
- 1 teaspoon Cardamom powder (Originally 'elchi'.)
- 1/2 teaspoon Nutmeg powder (Originally 'jayfal'.)
- 1/4 teaspoon Salt (Originally 'nimak'.)
- 2 cups Ghee (for frying) (Quantity estimated for deep frying.)
- 1/4 cup Wheat flour (for dusting) (Originally 'sata mate bije ghaune aate' (flour for rolling).)
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Instructions
- 1Finely grind the cardamom and nutmeg. In a separate bowl, dissolve the jaggery and salt into the toddy (or yeast mixture). Strain the liquid to remove any impurities.
- 2Place the wheat flour in a large wide dish (thali). Gradually add the strained jaggery-toddy liquid to the flour. Add warm water as needed to bind the flour into a dough. Cover the dough with a cloth and place it in a warm spot (near a stove, but not directly on heat) for 2.5 to 3 hours to ferment.
- 3After the first rise, add 2 teaspoons of ghee to the dough and knead well. If the dough is too sticky, incorporate a little dry flour; if too stiff, add a touch of water to make it slightly soft. Knead thoroughly for about 15 minutes. Finally, mix in the ground cardamom, nutmeg, and caraway seeds until evenly distributed.
- 4Divide the dough into 10 smooth, equal-sized balls. Roll each ball in dusting flour (sata) and roll out into discs about 1/5 inch thick (thicker than a standard chapati). Place the rolled parathas on a tray, cover, and keep in a warm place near the stove for another 3 hours to proof.
- 5Heat the ghee in a kadhai (wok) or deep frying pan over medium heat. Fry the parathas one by one until they are puffed and golden brown on both sides. Remove and drain excess ghee.
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