Green Olive and Nigella Seed Paratha: An Indian Flatbread with an Italian Twist
20 minutes
1044 reads
About Green Olive and Nigella Seed Paratha: An Indian Flatbread with an Italian Twist
Imagine biting into a warm, crispy paratha infused with the salty tang of green olives and the aromatic earthiness of nigella seeds. This Green Olive and Nigella Seed Paratha isn't your typical Indian flatbread – it's a delicious fusion of Italian and Indian flavors.Fragrant spices and a touch of heat from green chilies elevate the savory experience. This unique paratha is perfect for breakfast, lunch, or dinner – a truly versatile and satisfying meal.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Dry Ingredients
- 2 cup All-Purpose Flour maida
- 1 tbsp Nigella Seeds
- 1 tsp Chili Flakes
- 1 1/2 tsp Salt or to taste
Instructions
- In a large bowl, combine the all-purpose flour, nigella seeds, chili flakes, and salt.
- Add the olive oil and mix well. This helps create flaky layers in the paratha.
- Add the chopped green olives, minced garlic, chopped green chilies, and chopped basil to the flour mixture.
- Gradually add water while mixing the dough until it comes together into a smooth and pliable ball. Avoid adding too much water at once to prevent a sticky dough.
- Divide the dough into 4 equal portions. Cover and let them rest for 10-15 minutes. This allows the gluten to relax, making the parathas easier to roll.
- Heat a non-stick tawa or griddle over medium heat.
- Roll out each portion of dough into a thin circle, approximately 6-7 inches in diameter. Use a rolling pin and a lightly floured surface.
- Place the rolled-out paratha on the hot tawa. Cook for about 1-2 minutes per side, or until golden brown spots appear and the paratha is cooked through. Drizzle with a little olive oil while cooking for added flavor and crispiness.
- Serve the hot parathas immediately. They pair well with a yogurt dip or chutney.
Recipe Notes
Good To Know
- For an even crunchier texture, brush the rolled parathas lightly with olive oil before placing them on the hot griddle. This enhances crispiness and brings out the Italian flavor profile.
- If you prefer a milder spice level, swap green chilies with chopped sun-dried tomatoes to maintain the Mediterranean twist while dialing down the heat.
- To make these parathas vegan, substitute any dairy-based yogurt or ghee in the dough or for cooking with unsweetened plant-based yogurt and a good-quality olive oil.
- Serve the parathas with a side of herbed yogurt dip or a basil pesto for a flavorful accompaniment that complements both the Indian and Italian elements.
Expert Tips
- Experiment with different herbs and spices in the dough, such as oregano, thyme, or rosemary, to further enhance the Italian-inspired flavors.
- For a richer flavor, use a combination of whole wheat flour and all-purpose flour when making the dough.
- Don't overcrowd the griddle when cooking the parathas. Cook them in batches to ensure even browning and crispiness.
Storage Instructions
- Store leftover parathas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a dry skillet or microwave until warmed through.
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Recipe Nutrition
Calories: 249kcalCarbohydrates: 46gProtein: 6gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 2g
Alka Jena
Articles: 7
5 Comments
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Looks so good! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Looks so delicious! Thanks for the recipe.
Looks so wonderful! Thanks for posting.