Bedmi Paratha (vegan) / #BreadBakers

Autumn is casting its magical spell. The color of the sky is a deep shade of blue, mornings are magical, noon is balmy, evening calm and cold and night still, starry and chilly.

As the morning Sun  pours it’s gold and warmth into our world, foraging and feeding of the birds and bees begin. The serrated Himalayas loom large in the horizon and look white as fresh snow fills up the nook and crevices.

Chestnut-bellied Nuthatch creeps up in the trunk of the apple tree.
A  Blue Capped Rockthrush perches on a stump after swooping down for insects.

 It’s a heavenly autumn morning. Watching birds is like meditation to me. I love the Autumn sunrise, sunsets, and the birds.

We collected fresh coriander and some fresh green chilies growing in the fields Weekends are so relaxing and the pace of life gets lazy as there are no deadlines. We decided on early brunch. With most of the ingredients homegrown, we plan to make Bedmi Parathas with potato tomato curry and yogurt.

Bedmi Paratha is made with urad daal (Black Gram Lentils). Soaked daal is ground coarsely. Turmeric, chili powder, asafetida, and fennel give it a burst of flavours.

 It makes a great breakfast option with just plain curd. Parantha is soft and robust in Indian flavours. 

The parathas are great to pack in the lunch box for kids to take to school.  These are ideal to take on picnics and journeys. Pair with curry and enjoy a sumptuous meal.

Bedmi Paratha (Vegan)

Ingredients

• 2 bowls whole wheat flour
• 1 bowl soaked urad daal  (Black Gram Lentils split and skinned )
• 1-2 green chilies
• 2 tablespoon finely chopped green coriander
• 1 teaspoon turmeric powder
• ½ teaspoon red chili powder
• 1 teaspoon asafetida
• 2 teaspoon fennel (mildly roasted and crushed)
• 1 – 1 ½ teaspoon salt (adjust to taste)
• 1 tablespoon oil

Water for kneading

Oil for cooking

Dry flour for rolling parathas

Instructions

1. Soak Urad dal overnight or for a minimum of 2-3 hours. Add chopped green chilies and grind coarsely.
2. In another deep bowl, take flour and add all the remaining ingredients. Mix well.
3. Add ground dal and add water just enough to get a soft dough. Start with very little water and keep on adding water as you need.
4. Cover the dough with a kitchen towel and let rest for 30 minutes.
5. Apply some oil to your hands and knead for 2-3 minutes.
6. Heat the tawa (hot griddle). Take a small portion of dough. Roll into a ball and then flatten it. Dust with flour and roll it into a parantha.
7. Carefully place the parantha on tawa. When tiny bubbles appear on the surface, flip it, apply oil and cook till golden. Repeat on the other side.
8. Serve hot parathas with curry and yogurt.

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common
ingredient or theme. You can see all our lovely bread by following our Pinterest board right here.
Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient.

This month, the Bread Bakers are making Indian Flatbreads/Parathas, a theme chosen by Renu from Cook With Renu.
And don’t forget to check out all the amazing Indian Flatbreads/Parathas done by our talented bakers.

• Aloo Paratha  from A Day in the Life on the Farm
• Bedmi Paratha from  Ambrosia
• Chur Chur Naan from Anybody Can Bake
• Gobi Paratha from Nam's Corner
• Hyderabadi Parathas from Sneha's Recipe
• Masala Paratha from All That's Left Are The Crumbs
• Roti from Karen's Kitchen Stories
• Pathiri - Gluten Free Rice Bread from  The Schizo Chef
• Puran Poli from A Messy Kitchen
• Spicy Lamb Murtabak from  Food Lust People Love
• Stuffed Bajra Paratha from Cook with Renu