Olive Paratha with Eggplant Raita
A flavorful stuffed paratha infused with chopped olives, paired with a smoky and creamy eggplant raita, offering a delicious fusion of tangy, earthy, and spiced flavors for a wholesome meal.
Ingredients
- For Paratha: - Atta – 200 gms
- Til – 1 table spn
- Green chilly chopped – 1 table spn
- Olives chopped – 5 table spn
- For Raita: - Curd – 2 cups
- Onion chopped – 2 table spn
- Brinjal small- 1 no
- Fresh green coriander – 1 table spn
- Salt – 1/2 tsp
- Kalonji – 2 tsp
- oil – 2 table spn
- Basil leaves chopped – 1/4th cup
- Salt – 1/2tsp
- Tomato chopped – 2 table spn
- Roasted cumin – 2 tsp
- oil – 1 table spn
Instructions
- To make the Paratha mix all the ingredients except oil and add water to make soft dough. Let it rest for 10 minutes.
- Now roll out the Paratha, make a cut from the center towards the outer edge of the Paratha. Drizzle little oil and start rolling the Paratha from the open end to make a cone. Rest for another 10 minutes.Now roll out the Paratha, make a cut from the center towards the outer edge of the Paratha. Drizzle little oil and start rolling the Paratha from the open end to make a cone. Rest for another 10 minutes.
- Now press the cone and roll out into a round Parantha. On a hot tawa cook on both sides till brown. Apply oil and finish the Paratha.
- For the raita apply the oil on the brinjal and cook it over an open flame or in an oven till the outside is burnt and the brinjal is cooked.
- Remove/peel the skin and gently chop the brinjal. To this brinjal add rest of the ingredients and whisk well. Serve with hot Zaitun parathas.
Notes
- This recipe is inspired from the Mediterranean cuisine and is most refreshing. Enjoy it as a main course or as a snack.
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