Roasted Toddy Parathas
These unique, fermented flatbreads utilize fresh toddy (palm wine) as a natural leavening agent to create a texture that is distinctively fluffy, slightly tangy, and crisp. Combining fine wheat flour or semolina with a touch of jaggery and aromatic spices like cardamom and nutmeg, the dough is proofed for several hours before being roasted to puff up. The result sits somewhere between a biscuit and a naan, best enjoyed warm with a generous smear of ghee to enhance the rich, savory-sweet flavor profile.
Ingredients
- 1 pint Palm wine (Toddy) (Used for fermentation. If unavailable, substitute with active dry yeast activated in warm water with sugar.)
- 1/2 pound Wheat flour (or mix of semolina and all-purpose flour) (Approximately 2 cups. The recipe suggests a mix of fine semolina (ravo) and refined flour (maida), or mill flour #2.)
- 5 tolas Jaggery (Approximately 2 ounces or 1/4 cup packed. Use more for sweeter parathas, or omit for savory.)
- 1/2 teaspoon Salt (Adjust to taste.)
- 1 1/2 tablespoons Almonds (Blanched, peeled, and crushed coarsely.)
- 1/2 teaspoon Cardamom seeds (Finely crushed.)
- 1/4 teaspoon Nutmeg (Finely grated or crushed.)
- 1/4 teaspoon Caraway seeds (Shahjira) (Cleaned.)
- 1 whole Egg (Fresh, beaten.)
- 1 teaspoon Ghee (Plus extra for brushing finished parathas.)
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Instructions
- 1About 12 to 15 hours before making the dough, take pure, unadulterated toddy. Strain it through a muslin cloth into a pint container, filling it slightly less than full. Wet a small piece of muslin with water, tie it over the mouth of the container, and place it in a warm spot to ferment overnight.
- 2The next day, carefully decant the thin, clear liquid from the top of the toddy into a separate vessel and cover it. Keep the thick sediment at the bottom (about 4 small spoonfuls worth). In a bowl, mix the jaggery and salt with the thick toddy sediment until dissolved. Strain this mixture through muslin to remove impurities.
- 3Sieve the flour into a large dish or tray. Add the crushed almonds, cardamom, nutmeg, and caraway seeds. Add 1 teaspoon of ghee and the beaten egg to the flour. Pour in the jaggery-toddy sediment mixture. Knead the dough, adding small amounts of the reserved thin toddy liquid as needed to bind the flour. Knead thoroughly for about 5 minutes until the dough is well-worked but slightly stiff (not too soft, or it won't roll well).
- 4Divide the dough into 10 equal portions. Smooth the balls so they have no cracks. Roll each ball out into a round flatbread (paratha) thinner than 2 inches (approx 1/4 inch thick). Spread a clean white cloth on a tray or winnowing fan. Place the parathas on the cloth, spaced slightly apart. Cover with another clean muslin cloth. Place in a warm spot (near the stove or in sunlight) for 3 to 4 hours to rise.
- 5Preheat oven to 375°F (190°C). (Note: The original recipe describes baking on hot embers or a clay tile, but notes that oven-baked parathas are superior). Place the parathas on a baking sheet or stone. Bake until they puff up and turn golden brown. If using a skillet/tawa method, cook lightly on both sides to set the shape, then finish over an open flame or high heat to puff them up.
- 6Remove from the oven. Wipe off any ash if cooked traditionally. While still warm, lightly brush both sides of each paratha with ghee.
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