Zero food waste movement has become big in the last few years. But inspite of the awareness, millions of tons of food is wasted every year. In UK alone, the consumers throw away 6.7 million tonnes of food which is approximately one-third of the food bought in a year! Not only this could feed millions of people but it’s also bad for the enviroment. All that water, insecticides and fossil fuels used
My parents always hated wasting food and my mother tries not to throw away even a spoonful of food if she can help it. Any byproducts are used until everthing is consumed.
For example, we get fresh milk every day from a gawala (person who keeps the cows and sells milk). My mom then splits the milk into two parts:
Half of the milk is boiled quickly and then aside for drinking and making tea.
The remaining milk is then boiled and then simmered for another half hour until a thick cream (called malai in Punjabi) forms on the top. The milk is then cooled overnight in the fridge and then the malai is then skimmed off the top.
My mom collects cream for 2-3 days to make fresh butter. The left-over buttermilk is used to make either paneer (Indian cheese) or dough for chapatis or parathas. We will eat butter with parathas and all the leftover butter is saved for about a week.
My mom will then turn butter into ghee (clarified butter). The milk solids produced in the process of making ghee is used to make fudge or dough for the parathas.
Absolutely nothing is wasted!
And it’s from that mindset, these parathas came into being. My mum makesclear vegetable soup in the winters but the challenge with clear soup is that there is tonnes of leftover pulp! My mum loves expermenting as much as she hates waste so one day she decided to mix the left over vegetable pulp with flour and spices to make dough which she then used for making parathas.
I tell you, these parathas are absolutely delicious!
And these are as easy to make as these tasty. Serve with butter, yogurt and masala chai and you have a winning breakfast on your hands.
Go on, give them a try!
- 1 cup flour use flour for making chapatis
- 1/2 cup vegetable pulp from soup See notes for vegetable soup pulp
- 1 small onion finely chopped
- Handful of coriander leaves finely chopped
- 2-3 green chillies finely chopped
- 1/2 tsp ajwain carom seeds
- 1 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp amchoor mango powder
- 1/2 tsp anardana powder pomegrenate powder
- Salt to taste
- 3 tbsp Ghee or smoked mustard oil (vegan option) for frying parathas
Mix the flour with the all the spices and salt
Add in the vegetable pulp, onions, green chillies and coriander leaves
Knead until you have smooth dough.
Depending on how wet or dry the pulp is, you might have to add either more pulp or more flour until you get a smooth dough that you can roll out easily. You might have to adjust the other ingredients if you add more pulp or flour.
When you are ready to make parathas, make a small amout of dough and make into a ball about 2-3 inches
Roll the ball into a small circle about 4 inches in diameter. Brush one side of the circle with ghee.
Then fold the circle into a small square (as shown in the picture)
Roll the square into a bigger square, about 4-5 inch in width.
Heat the skillet on medium high heat (alternate with high heat, if needed).
Once the skillet is hot, put the paratha on the skillet
Once the bubbles form, turn it over and brush it with ghee. In a minute or less, turn it over and brush this other side with ghee too.
Turn it around 1-2 more times until it's slightly browned on both sides as in the pictures.
In order to get the vegetable pulp, see the recipe for clear vegetable soup.