Bangladesh

The dish

Paratha is a layered whole wheat flatbread cooked in a pan. In Bangladesh it’s often eaten with bhaji, which is mixed vegetables cooked with cumin, turmeric, and green chilies.

What we thought

This is the second best dish so far. A nice spice that balances the flavor of the vegetables and the heaviness of the whole wheat flatbread. 4.7/5.

Ingredients and directions

Mixed Veggie Bhaji

Ingredients

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium potato, diced small
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1–2 green chilies, sliced (I used serrano — adjust to taste)
• 1 cup cauliflower florets, cut small
• ½ tsp turmeric
• ½ tsp ground coriander
• ¼ tsp red chili powder (optional)
• ¼ cup water
• ½ cup green beans, chopped
• ½ cup frozen peas
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Directions

1. Heat the oil in a large pan over medium until it shimmers. To test it, drop in a single cumin seed. The seed should sizzle immediately.
2. Add the cumin seeds and let them sizzle 20–30 seconds.
3. Add the potato and sauté 2–3 minutes.
4. Add the onion, garlic, ginger, and chilies and sauté until the onion softens.
5. Add the cauliflower, then the turmeric, coriander, and chili powder. Cook 2–3 minutes, stirring to coat everything in the spices.
6. Add the water, cover, and simmer 8–10 minutes, stirring occasionally, until the potato is nearly tender.
7. Add the green beans and peas. Cover and cook another 5–6 minutes, until everything is tender but not mushy.
8. Salt to taste. Garnish with cilantro and serve.

Paratha

Ingredients

• 1 cup whole wheat flour, plus more for dusting (all-purpose works too, but hold back a little water so it isn’t a batter)
• ½ cup warm water or vegetable broth, plus more as needed
• ½ tsp salt
• ½ tsp ground ginger
• ½ tsp chili powder
• ½ tsp thyme
• ¼ tsp garam masala
• Ghee, for frying and for layering (about 3 tbsp total, melted or very soft)

Directions

1. Combine the flour, salt, and spices. Add the water gradually and knead 5–10 minutes until you have a smooth, soft dough. The dough should be tacky but not sticky. Add flour a spoonful at a time if it clings to your hands, water a splash at a time if it won’t come together.
2. Cover and rest 20–30 minutes. This makes the dough far easier to roll.
3. Divide into 7 pieces. Roll one into a circle about 6 inches across, keeping the rest covered.
4. Brush the circle with about ½ tsp ghee, right to the edges, and dust lightly with flour. Fold it in half, brush the top with ghee again, and fold in half once more to make a triangle. Roll the triangle back out until it’s roughly 6 inches on a side, using light pressure so the layers don’t fuse. Set aside and repeat with the remaining pieces.
5. Heat a pan over medium and add about 1 tsp ghee, enough to coat. Use more if you want a fried, flakier edge.
6. Cook each paratha until browned in spots on both sides, 2–3 minutes per side, pressing lightly with a spatula to encourage the layers to puff. Add ghee between rounds.

Note: I used whole wheat for a heavier, nuttier result. All-purpose gives you a softer, lighter paratha — not worse, just different.