Bärlauch Parantha | Wild Garlic Paratha | Layered Flatbread with Herby Greens

Dal and herb parathas with wild garlic (a local seasonal speciality).
You can of course make these Paranthas with any herb you like, methi (fenugreek leaves) are the most traditional, but you can also follow the same procedure and wilt spinach leaves, coriander or any other tender leafy greens. In addition to the herbs, we also use dal to bring together the dough for these paranthas. Back home my mother often made paranthas with leftover dal which results in a softer, tastier and more nutritious parantha. In case you don't have leftover dal in your fridge, in our video, we show you how you can make a small portion just for making these paranthas.
These paranthas are delicious and certainly much easier to make than stuffed paranthas. Once you've got the hang of making these you can experiment with different dals and vegetables to make your own variations. When served with plain yoghurt and achaar, they make a perfect brunch.
Written recipe and description: www.indishious.com/en/recipes...
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Music for indishious by Bryan Cooke
00:00 Intro
00:10 What is Bärlauch?
01:31 Preparation
04:45 The dough
06:50 Rolling the dough
08:50 Cooking
10:10 Serving ideas

[@indishious]

Have you had Paranthas before? Which is you favourite type of Parantha?

[@rainerunsinn123]

hey, I have a sort of random question: is soy sauce something you'd find in traditional indian cuisine?

[@indishious]

@@rainerunsinn123 Hey! Thanks for the question. Soy sauce isn't really a traditional ingredient in most cuisines of India. However, it is a readily available ingredient and Indo-Chinese food is very popular across India. Chowmein or stir-fried noodles with Vegetables is one of the most popular street foods in Delhi.

[@fredrickdemello2260]

I LOVE YOUR VIDEOS KEEP MAKING MORE

[@karamjitsingh5882]

I'm going to try it😊😊😊 looks super healthy

[@shekharbasu1990]

Good adaptation of Indian cuisine to locally available produce.

[@indishious]

Thank you! :)

[@milansharma9798]

Absolutely brilliant... Look forward to other recipes... Subscribed

[@indishious]

Great! Thanks, Milan and welcome aboard. It's going to be a great journey!

[@sandykasi9329]

Hi trust u keeping well thanks lovely recipe Sandy Kasi South Africa Kzn Durban 🙏🙏🙏

[@ntq1ty]

Wow. Superb recipe and explanation, and beautiful presentation and narration! Subscribed :-)

[@indishious]

Thank you so much 🙂

[@MadebyYouandI]

Oh, I loved that. I lived in India for a time and adore Paratha. I've never seen one made with dal as the liquid, which is great for me as I'm always trying in add more protein to my diet.

[@indishious]

Great, we're big parantha lovers too! Hope you get a chance to try out the recipe! :)

[@MadebyYouandI]

@@indishious I did. In Japan we have a similar herb called 'nira' that I used -- and the results were fantastic.
Thank you for the inspiration.

[@rainerunsinn123]

looks amazing
will try soon

[@indishious]

Hope you enjoy

[@shekharbasu1990]

Try out the stuffed version.

[@indishious]

Thanks :)