Paratha Chips and Sriracha-spiced Hummus + a Video
I’ve never been a huge sports-buff except for playing badminton and watching cricket with family. But, lately in the last couple of years I’ve started watching sports on a regular basis and with keen interest. Probably because it’s refreshing to watch sports than all the crap that is on TV these days. So, since the last few years, we have been watching NFL too and Super Bowl with great excitement and nervousness when our favorite team is in the game. And when our team lost in the playoffs, we would vow that we wouldn’t watch the Super Bowl this year but eventually do watch it with heavy hearts. On that note, this recipe here was our Super Bowl snack but it was all gone even before it was half time! Of-course, we had leftover hummus that would go perfect with roasted veggies.
For week-night dinners, I mostly have rotis/chapathis. At times I also have it for lunch and after a while it does get monotonous. Husband always prefers rice to roti and would love to eat roti only when it’s spruced up! When my mom visited us here last summer, she made coriander parathas and since then I have made it sooo many times tweaking it here and there at times. It is nothing complicated – just regular roti dough with finely chopped coriander leaves and just a pinch of everyday spices. You could add a little yogurt to give more flavor and taste which I skip at times if making the dough on a regular basis. Use your favorite herbs instead of coriander if you like. I usually make the dough sufficient for 2 to 3 days so I can quickly roll out the parathas during meal time.
I made a few extra parathas for lunch and saved them for this evening snack. These are similar to pita chips, but with Indian breads. Just stack the parathas, cut into triangles, layer onto a baking sheet, drizzle with olive oil, salt, pepper and pop it into the oven for just 8 to 10 mins. It couldn’t be any easier. And what good are chips without a good dipping. And how good does a sriracha-spiced hummus sound! This hummus has all the creaminess, flavor and taste along with a nice spice kick. I have used canned chickpeas here, but certainly prefer to use overnight-soaked chickpeas if you have them on-hand. You can find good quality Tahini in stores, but as I always have sesame seeds in the pantry I made some quick tahini at home just enough for the hummus. For the spiciness, sriracha fits in perfectly here, than any spice powders. So, the next time you need a quick yet satisfying snack make these chips with rotis, parathas, tortillas or pita along side this nice and spicy hummus!
I’ve made a video attempt for this recipe. There is a lot of room to improve my video shooting and editing skills which I hope to continue working on. I could have shot the video at a better angle too. After some exhaustive editing, this is the best version I could come up with. So, I would love some feedback on this from you!
Prep time + Cook time: 10 to 12 mins (for parathas) + 8 to 10 mins (for chips)
Yields: about 8 chips per paratha
– whole wheat atta/flour – 3/4th cup (should yield about 4 or 5 parathas)
– coriander – a fistful – roughly chopped
– cumin seeds – 1/2 tsp
– ginger-garlic paste – 1/2 tsp
– yogurt – 2 tsps (optional)
– turmeric powder – a pinch (optional)
– coriander powder – a pinch (optional)
– salt – a pinch
– oil (any kind) – 2 tsps
– water – as needed
1. Make a dough with all the ingredients except oil, adding water as required. Once, the dough is kneaded poke a couple of holes, drizzle 2 tsps of oil and knead until the dough is smooth and well coated with oil.
2. Roll out lemon-sized dough into parathas and cook/toast them over a hot tava/pan for a min or min-n-half on each side.
– Parathas – 3
– Olive oil – 1 or 2 tsps
– Pepper – a pinch
– Salt – a pinch
1. Preheat oven to 375 deg F.
2. Stack the parathas with a knife or pizza cutter, cut into quarters and then cut them into quarters and again cut into halfs. So, each paratha gives 8 slices.
3. Spread them out evenly on a parchement/foil lined baking sheet. Drizzle about 1 or 2 tsps of olive oil. Season with a pinch of salt and pepper.
4. Pop the baking sheet into the oven and bake for 8 mins, flippping them halfway-through so that they brown evenly on both sides.
Prep time + Cook time: 15 to 20 mins
Yields: about 2 cups of hummus
– Chickpeas – one 19-oz can
– Tahini (homemade) – 3 tablespoons (2 tablespoons sesame seeds + 1
– Sriracha – 4 tsps or to taste
– Garlic – 2 cloves
– Olive oil – 2 tsps + 1 tsp for garnish
– Lime juice – 3 to 4 tsps
– Salt – 1 tsp or to taste
– Coriander leaves – for garnish
1. If making tahini at home, dry roast the sesame seeds in a pan on low heat for about 3 to 5 mins until palely brown. Keep an eye on it as burning the sesame seeds will totally ruin the taste.
2. Rinse chickpeas and drain all the water. Take the chickpeas in a blender. Add 1/4th cup of water and blend until smooth. Add tahini and blend until well combined.
3. Add the remaining ingredients – sriracha, grated/minced garlic, olive oil, lime juice and salt. Taste it and adjust salt and lime juice if necessary.
Serve the hummus in a bowl, drizzled with a tsp of olive oil, a tsp of lime juice and roughly-chopped fresh coriander leaves.
– Substitute your favorite herbs like mint, parsley or basil in place of coriander in the parathas.
– The hummus was decently spicy, but not over-powering. So, add a couple of tsps first and add more as per your spice level.