Indian Breadmaking: Paranthas

 

In this Indian breadmaking workshop, we will learn about the history, chemistry, and cultural significance of Indian bread. Led by the skilled and passionate hands of Simran Singh, Stacie Dong, and Roop Soni, we will prepare the following paranthas (unleavened flaky, griddled Indian flatbread):

 

Stuffed Aloo Paranthas: Stuffed Paranthas are a complete meal in themselves.  Usually eaten for breakfast, brunch, simple weekend lunch, picnics and as "to-go" food on trips.  The possibilities for fillings are endless, with potato/aloo being the most common and possibly most loved.  

Laccha Paranthas: one of the most popular unleavened flatbreads; made by cooking the dough on a griddle with ghee or vegetable oil

Besan Paranthas: Simran's grandmother's recipe for a spiced parantha made with atta and besan (chickpea flour)

 

Sides and accompaniments include:

 

Simran Singh and Stacie Dong are San Francisco moms with a passion for cooking, eating and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations in the Bay Area and ideas for bringing up adventurous eaters. Throughout the year the run very successful day and week-long “around-the-world” cooking camps and classes for youth aged from K- 12.  They also teach regional Indian and Asian cooking classes at 18 Reasons and other venues around the Bay Area.  They are also regular contributors to the San Jose Mercury News food section, Sunset Magazine’s blog, Bay Area Parent Magazine, and other websites and publications.

 

Roop Soni grew up in Kashmir and Punjab in a family of both professional chefs and talented home cooks and from a young age she began learning essential techniques and treasured family recipes. These days Roop splits her time between New Delhi and San Francisco. She continues to cook amazing meals for her family and friends, document family recipes, and occasionally teach and cook for public events like this one.