Ok! That was hard – making parathas sound mastercheffy!
My kids love red beet parathas. Today I thought of trying to add a tangy ingredient to the recipe as I did not have aamchur powder with me.
Olives is something both my kids love. I know bottled olives are no where close to organic and has a lot of preservatives, but I do keep stock of green and black olives at home for those cheat days.
Today, the ‘pinggg’ happened in my head when I thought – why not add olives in parathas and see how it tastes.
I added these to the 3 cups of wheat flour for the dough.
1/2 a tsp of fennel seeds,
A pinch of caraway seeds,
6-7 bird-eye green chilies finely chopped,
5 small red beets washes peeled and grated
5 small potatoes, boiled and peeled
Salt to taste
1/2 tsp of turmeric powder
1/4 tsp of red chilly powder
1/2 tbsp of sesame oil
2 tbsps full of chopped preserved olives (washed)
Washing the olives removes some brine from them, helps get rid of the ‘preserved’ taste.
Turmeric – This I always add to anything that I add chilly or chilly powder to because it negates the cancerous content of chillies.
The taste of tangy olives with bite of sweet fennel seeds was a refreshing taste that all of us relished. We had this with honey. You can even have it with achaar or jams.