Of Hard Days, Comfort Food and Lacha Onion Parantha
Yesterday night I was feeling down the dumps. I had just come back from spending a harrowing day at the Regional Passport Office Kormanagala after feeling helpless and defeated. I posted on FB asking for hugs (which so many of you gave, thank you) and then I tweeted it on a whim, A lot of people suggested storifying and it does make sense, to keep it together at one place. What I was shocked was with some responses, so many people saying, "Hey me too", including a guy who has been struggling to get his passport for 3 years now. As I post this, many more responses are coming. It is as if I have opened a can of worms.
Shocking and amazing that we have to go through this even in 2016. Where govt officials think they have the power to yield on us and we will just give in because we can't do anything and it hurts the most because it is true. We suck up because we need the work done.
Here is the link of what happened if you want to read
I have been disturbed all day yesterday thinking in all this what is the lesson my child learnt who was with me yesterday, observing all of this happening. The rudeness and our helplessness. This morning I woke up feeling slightly better but the heart was asking for some comfort food, something that felt like my granny's hug, something which would make my world go all right in a bite.
And then I remembered I haven't made a lacha onion parantha in a long time. I love onion parantha, much more than I love aloo parantha, honestly I feel aloo paranatha is over rated and if you have had a good gobhi or onion parantha you will agree with what I am saying.
So what is the difference between an ordinary onion parantha and lacha onion parantha you ask me and I will tell you take a bite and you will know. While the regular onion parantha is delightful with the crunch of onions, the lacha takes it to another level. As you would have guessed by now, in a lacha parantha the onion is sliced in thin rounds and then each circle is separated like lachas or rings. This is then spiced and filled in a parantha and roasted on the tava with some ghee and served hot with curd and pickle.
It is a meal guaranteed to take you to heaven or to the comfort of your granny's hug, of childhood and days where the biggest tension used to be how to get rid of the homework. So today morning when I was looking for comfort, I made this. Initially thinking I will periscope the making of onion paranthas but then I was just out of bed and not in a very sociable mood or errrr condition, a nightie is not too conducive for a live video broadcast you see, so I checked the idea and went ahead and ate two big paranthas by the end of which I had a huge smile plastered on my face. I was ready to deal with a new bright day.
Honestly the recipe is not my granny's but it reminds me of her with the warmth in every bite, there is something so comforting about these paranthas that in my life was equated by the badi mummy.
I learnt making this from a friend of mine, a friend's mother used to make these delicious paranthas and send in her lunch box when we were in college. I used to love them so much that everytime auntie would pack a couple of extra paranthas for me and even then I wouldn't let A eat them at all.
I might just do a periscope for this someday but till then here is the recipe for you. Make this at home and I can bet brownies you will say aloo paranthas don't stand a chance in front of them
Lacha Onion Parantha
For the dough
For the filling
- Mix whole wheat flour and water together, knead to make a soft dough. A well kneaded soft dough leads to softer paranthas. Keep aside covered with a wet muslin cloth till you prepare the stuffing.
- Peel and slice onions in thin rounds, you can use a mandolin for this, makes it easier. After the slicing, separate each layer so that it resembles lacha or bunches of thread.
- Mix all the filling ingredients along with the sliced onions. A good tip here is to mix salt just before adding the filling to the parantha. Infact my mum adds salt to each parantha's filling separately since onions start leaving water once you add salt.
- Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2-3 tbsp of filling in the middle (more filling the better though if you are novice start with less and increase slowly), cover from all sides and roll the parantha to 1/2 inch thickness.
- Repeat for the rest of the paranthas.
- Heat a tawa or a griddle and cook each side of the parantha till golden brown, add 1/4 tsp of ghee/oil on both sides.
- Serve with curd and pickle