Originally posted on 10/24/2010
Paratha is unleavened Indian flatbread. My personal favorite is aloo paratha, which is a paratha stuffed with spicy potatoes. Parathas are very similar in taste and consistency to sopes (pronounced so-pehs), which is how I thought of this recipe - put the filling on top (sope style) instead of inside! To give these parathas a bit of a kick, I filled them with serrano, scallions, and cilantro.
Traditional Mexican sopes are deep-fried, but for this recipe I prepared them pan-fried like traditional parathas. For the topping, I used mashed rajma with Indian spices as a substitute for refried beans. Finally, no sope would be complete without avocado and queso fresco (cheese). Add sour cream and the salsa of your choice and enjoy!
1 cup atta (whole wheat flour)
1/3 cup warm water (approx)
3 tablespoons oil
1 serrano pepper
1/2 cup rajma (kidney beans)
1/3 tablespoon garam masala
1/3 tablespoon cumin powder
1/3 tablespoon coriander seed powder
1 garlic clove
Queso Fresco (Mexican fresh cheese)
Cilantro, a few twigs
Scallions, a couple
Salt, to taste
Soak the rajma in water overnight.
1. Boil the pre-soaked rajma and garlic clove in salted water until thoroughly cooked.
2. Drain the cooked rajma, reserving some of the water for easy mashing (a few tablespoons).
3. In a large bowl, combine the rajma, garlic, garam masala, coriander seed powder, cumin powder, and salt. Mash until smooth, add water if needed. Set aside.
4. In a large bowl, combine the flour, a pinch of salt, and 1 tablespoon of oil. Slowly add warm water and knead form a dough. You need approximately 1/3 cup of warm water, use a bit more or less as needed to form a firm, non-sticky dough. Shape the dough into a ball.
5. Brush the outside of the dough ball with a few drops of oil. Cover and allow it to rest for at least 15 minutes.
6. Divide the dough into 4 small balls.
7. Lightly sprinkle a clean surface with flour, and roll out to form a thin circle (will look like a thick tortilla).
8. Finely chop the scallions, serrano, and cilantro. Put 1/2 a tablespoon of the chopped mixture on top of each paratha. Fold the paratha back onto itself and roll it out again (the ingredients will now be mixed with the dough) .
9. Heat a flat griddle to medium-high heat. Lightly brush each side of the paratha with oil. Put paratha on the hot griddle. Flip paratha when bubbles start to form. Gently press the paratha with a spatula. Allow both sides to lightly brown.
10. Spread the mashed rajma (beans) onto one side of the paratha.
11. Place a few slices of tomato and avocado on top of the rajma.
12. Crumble the queso fresco with your fingers and sprinkle it on the paratha sopes. Enjoy!
For an extra kick, you can top the sopes with green chutney or your favorite salsa. For a milder topping, use Mexican heavy cream. Enjoy!