100 (Ways to stuff your imagination)

IF YOU are the kind who gets obsessive about feeding your culinary obsessions, Paratha King with its gluttonous array of the stuffed flatbread (as Wikipedia will have it) can help you overcome your craving with stuff that you have probably only just dreamt of.

By Anshuman Joshi (Staff Reporter)

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Published: Fri 20 Jul 2007, 12:02 PM

Last updated: Tue 7 Nov 2023, 3:13 PM

Caught at the crossroads of a concrete-cramped Karama and frenzied sky-strapping Dubai, this ubiquitous joint is a quaint combination of the ordinary and the exotic. Ordinary, in the way Manoj Bhojwani, manager and one of the partners, jots down a mad rush of orders and exotic, as in the way Mani, Chandi and Jyoti go about rolling, stuffing, oiling and tossing the parathas in a feverish swell of activity.

There are over a hundred varieties to choose from. For those who like to keep it plain and simple, the aloo (potato), mooli (radish) and gobi (cabbage) parathas are enough to lull them into a state of gastronomic arousal that climaxes with a dollop of butter, a dash of pickle or a bowl of curd.


For those who have left their compunctions and waistline-worries in the bedroom, culinary foreplay comes in the form of ingredient-swapping - team up your regular stuffing with cheese, garlic, spring onion, babycorn, mint, mushroom and the like to savour a whopper of a feast that is guaranteed to leave you asking for more.

The discerning will also like to stretch their palates to include the Cocktail, Bengali, Koki and Namkeen, Rajma (red beans) and the ultra spicy Chilli-Milli (it is spelt that way in the menu) parathas to their armoury of delectable delicacies.


And while the traditionalists will gawk disbelievingly at the seemingly blasphemous Chocolate, Shakker (sugar) and Chinese parathas - those who spend their tender years oscillating between junk and other kinds of fast food will find salvation closer home.

Paratha King may be a revelation for most people considering the short period of time that it has been around - a year and a little more - its success has not come as any surprise for the three men who made the concept possible.

Manoj Bhojwani, Pankaj Pathak and Narendra Gurnani had always known that they had a winner in hand when they borrowed the concept from a similar set-up in Mumbai, India and adapted it to the needs of a constantly-salivating Dubai.

"It is fresh, hygienic and tasty. Everyone likes that," says Pathak. And the delicacy seems to have a crossover appeal, as well. "We have a expanding client list that proves that we are reaching people from all nationalities," says Bhojwani.

As orders stream in from places further than their reach, they have already set their mind on a chain of Paratha Kings to be established in the next six months. Also in the pipeline is a Paratha Festival which will help them introduce newer varieties of parathas along with the lip-smacking golden oldies.

And while you add calories and lips-smacking excitement to your random routine, the price of the paratha (the cheapest is Dh3, and the most expensive, Dh5) does not substract much from your wallet. Families can opt for the paratha basket that gives them an affordable option on the menu.

So all those who fancy a morsel fattened with the little extras of life, it's just the time to feed 'stuff' your imagination.

Ph: 04-3979110/3976899

Paneer Tikka Paratha

INGREDIENTS:

* 2 cups whole-wheat flour

* 1 cup fresh paneer

* 1/2 tsp raw mango powder (amchoor)

* 2 tsp Tandoori Masala

* 1/4 cup capcicum finely chopped

* 1/4 cup Tomato finely chopped

* 1/4 cup Onion finely chopped.

* 1/4 cup finely chopped fresh coriander leaves

* 2 green chillies finely chopped

* Ghee (clarified butter) to pan-fry parathas

* Salt to taste

PREPARATION:

* Mix the Paneer with the Tandoori masala, raw mango powder, green chillies, coriander, cumin seeds, capcicum, onion, tomato and salt to taste and mix well.

* Knead the whole-wheat flour into a smooth, firm dough and keep aside for 2-3 hours.

* Divide all the dough into equal sized balls.

* Roll each ball out into a circle about 3" in diametre.

* Put about 1 to 1 1/2 tablespoon of the paneer-tikka mixture into the centre of the circle and fold the edges over to cover the filling completely. Gently press to seal.

* Roll out into a circle of 7-8" diametre. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.

* Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.

* Serve with your favourite Dal, Chole, Curd or Pickle.



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