Tomato Paratha is a simple looking paratha which looks quite plain without any frills. But you put one piece of this tomato paratha in your mouth and you would absolutely fall in love with it. The tangy spicy taste of these tomato parathas will want you crave for more and more. ? Also in this tomato paratha recipe I have fried the parathas with a good amount of oil, so that accentuates the taste to a whole new level. I have fried them in a good amount of oil on a pan, you can actually deep fry them in a wok too. Not healthy I know, but I guess its fine when you pamper your taste buds once in a while.
My husband has always been a great fan of the ‘tala hua parathas’ (deep fried parathas) from parathewali galli, Delhi. Almost everytime I made paranthas (frequency being atleast once a week) , he would subtly mention – “Why dont you try frying them sometime?” And the health conscious me would either ignore the comment or give a huge lecture about why shallow fried is better than deep fried. Last weekend was a veggie one on account of Janmastami. Now weekends are a time to indulge, so when hubby said- “how about Tomato Parathas (tala hua) for dinner?” for once I thought – “Yes, Why not!” I am sure he is still wondering how come I agreed ?
As I must have mentioned in most of my paratha posts, one good thing about parathas is that you dont have to make some vegetable or dal along with it. Just serve it with some fresh curds and pickle and you have a star combination. That maybe one of the reasons why parathas (Peppy Paneer Paratha, Beetroot Paratha, Corn Capsicum Cheese Paratha and more) figure on my menu very often.
Below is the step by step recipe of making tasty tomato parathas ?
Preparation Time: 15 min
Cooking Time : 15 min
Makes : 8-10 parathas
Ingredients:
Tomatoes : 4 (medium) roughly chopped
Garlic cloves : 4-5 (finely diced)
Wheat flour : 2 cups (good to have more around)
Chilli Powder : 3/4 tsp
Cumin Powder : 1/4 tsp
Oil : 1 cup
Salt : as per taste.
Method of Preparation:
- Add one tbsp of oil in a wok. Add chopped garlic.
- Once the garlic begins to sizzle, add the chopped tomatoes. Fry till the tomatoes turn completely soft and mushy.
- Add the chilli powder, cumin powder and salt and mix well. It should almost resemble tomato chutney (thick tomato paste). Remove from flame and let it cool.
- Once cooled, add the wheat flour gradually. Basically you will need to add as much wheat flour as much is needed to form a dough. Do not add any water for making the dough. The dough should be made only with the tomato paste for a flavorful tomato paratha. Add around 2-3 tbsp of oil while making the dough. Adding more flour may make making the parathas easier, but that will result in less flavorful parathas. So add the flour gradually just enough to hold the dough together.
- Divide the dough into 8-10 spherical shapes. Take one dough ball, and roll out into a 6″ circular paratha. You may need some flour for dusting while rolling the tomato paratha.
- Heat a pan and add around 2 tbsp of oil. Place the paratha on the pan and fry till golden brown spots appear on both sides. Tasty tangy tomato paratha is ready. Serve hot with fresh curds and pickle.
Tomato Paratha recipe
- Tomatoes : 4 (medium) roughly chopped
- Garlic cloves : 4-5 (finely diced)
- Wheat flour : 2 cups (good to have more around)
- Chilli Powder : ¾ tsp
- Cumin Powder : ¼ tsp
- Oil : 1 cup
- Salt : as per taste.
- Method of Preparation:
- Add one tbsp of oil in a wok. Add chopped garlic.
- Once the garlic begins to sizzle, add the chopped tomatoes and fry till the tomatoes turn completely soft and mushy.
- Add the chilli powder, cumin powder and salt and mix well. It should almost resemble tomato chutney (thick tomato paste). Remove from flame and let it cool.
- Once cooled, add the wheat flour gradually. Basically you will need to add as much wheat flour as much is needed to form a dough. Do not add any water for making the dough as the dough should be made only with the tomato paste for a flavorful paratha. Add around 2 tbsp of oil while making the dough. Adding more flour may make rolling the parathas easier, but that will result in less flavorful parathas. So add the flour gradually just enough to hold the dough together.
- Divide the dough into 8-10 spherical shapes. Take one dough ball, and roll out into a 6″ circular paratha. You may need some flour for dusting while rolling the paratha.
- Heat a pan and add around 2 tbsp of oil. Place the paratha on the pan and fry till golden brown spots appear on both sides. Tasty tangy tomato paratha is ready. Serve hot with fresh curds and pickle.
