HAREY LAHSAN KE PARATHEY
(Spring Garlic Parathey)

(28.12.2020)

Introduction:

Spring Garlic or Green garlic is simply garlic that hasn’t fully matured. Green garlic is pulled from the ground before the clove and bulb skins dry out, so you might see green garlic at various stages of growth: with a barely discernible bulb (like a green onion), with a small bulb, but no clove separation (like a spring onion), or with a large bulb and cloves. This is a variety which gives not only aroma and taste but is very good for health as well. Here in Pakistan, it is mostly used in the Winter as its crops come in the winter, and enthusiasts of Spring Garlic like me wait for its harvest. It can be used in place of the traditional Garlic if we like its sweet.  It is mostly used in Parathas, especially in rural areas but now this traditionally rural delicacy is appearing in the Kitchens of the Urban society as well.  Pickle is also prepared from this species and presently people seem more inclined towards natural herbs for the cure of some chronic ailments, like Blood pressure, Heart disease, diabetes, etc. so they look towards these natural herbs more and this change of heart is beneficial for everyone.

I love Spring Garlic filled-in Parathas and pickles, both homemade. I also gift them to friends during Winter.

 sandwiches, Spring, or Green garlic can be used almost anywhere! Use it wherever you’d use regular bulb garlic or green onions, or use it in recipes specifically designed to highlight its unique mild garlic flavor. Add raw green garlic to salads, dressings, and sauces.  It may be used in Sandwiches, Empanadas, Soups, Chinese Rice,  and Pakoras, especially in the Sub-continent.

Spring garlic should be stored in the refrigerator, where it will keep for 5-7 days. Wrap it in a damp paper towel and place it in a plastic bag; or for a non-plastic alternative, stick it in a tall glass with some water in the bottom.  It can be frozen for use after the winter season ends, for freezing, chop it finely, the bulb and the shoots, all of it after washing it thoroughly. Put it in a plastic container or a bag and store it in the freezing section of your Refrigerator for months.

To prep, treat it like a small leek: trim off the very bottom (the roots are actually edible too, once the basal plate -- the part that holds the roots to the plant -- is removed), and use all of the tender white and light green parts. Dark green leaves can be saved for stock or used to add flavor to a soup (pop them in whole, like a bay leaf).

The Parathas turn heavenly if we use Desi Ghee (Clarified butter made directly from real Cow or Buffalo Milk at home without any artificial flavoring. 

Try it this winter season and for yourself, friends, and your family, they'll love it. So, let us start preparing for our Harey Lahsan Ke Parathay (Spring Garlic Parathas) in the name of ALLAH.

Equation:

• Make and rest the Dough for                         30 minutes.
• Cutting and mixing the Garlic & Filling          15 minutes
• Frying the Parthas for                                    5 minutes for One Paratha
• Preparing the Chutney                                  5-10 minutes
• Yield.                                                              2 Parathas from the given quantity
• Expenses                                                       Less than Rupees 100.                                                    

Ingredients Required For Paratha:

1.  1/2 Cup Finely chopped Spring Garlic (Green Garlic)
2.  2-3 Finely chopped Green chilies (or as per taste)
3.  Salt to taste
4.  1/2 cup Ghee
5.  1/2 Lukewarm Water ( or as required)
6.  1/4 Cup of Cooking Oil or Ghee and some more of the same for frying the Parathas.
7.  2 Cups Aatta (Wheat Flour)

Method:

•  In a large bowl mix together wheat flour, salt, and ghee, and then start adding lukewarm water gradually and slowly and start kneading to form a dough.
•  When the dough is formed, let it rest for 25-30 minutes to mature.
•  Mix together Finely chopped Spring Garlic, Green Chilies, and Salt in a small bowl and set aside.
•  Take the bowl of dough and knead the dough again with wet hands on the counter or any of your work surfaces.
•  Take a ball or portion of the dough and roll it on the surface, dusted with the dry flour.
•  Make a round disc (roti) of the size of your choice and apply some Ghee or oil to it.
•  Sprinkle some dry flour over the Ghee or Oil on the roti.
•  Now apply Garlic mixture over the floured Roti and with the help of fingers or spatula,   spread it evenly on the entire Roti and fold it in half like English Capital D.
•  Make vertical cuts in this D (See Picture) and roll it into a log or a thick Rope. (See   Picture) and shape this Rope or Log like a Snake or Pinwheel.
•  Rest this Snake for 5-10 minutes.
•  Now press down this Pinwheel or Snake with your hands and roll it again to make a   Roti. 
•  The above process will make the Paratha  Crisp and Flakey.
•  Heat a  Tawa (griddle) with a little oil and fry the Paratha. 
•  Fry till it turns Golden on both sides.

Ingredients for Chutney:

1.   1/2 Cup Finely chopped Spring Garlic
2.   Finely chopped Green Chilies as per taste
3.   1/2 Cup Finely chopped fresh Coriander leaves
4.   1-inch piece of fresh Ginger
5.   2-3 Tablespoons Lemon Juice
6.   Salt to taste
7.   Water as required
8.   Use lukewarm water

Method for Chutney:

•  Grind & blend all the ingredients in a Grinder /Blender, adding water till your desired consistency is achieved.

So, how are the Parathas, we just prepared? Of course, these are tasty and make one need more.  and believe me, when you'll start making it, you'll find it very interesting as well as challenging and I am sure you'll never stop completing it without a frown. It will be a great achievement and satisfaction for your Culinary capabilities and a matter of pride. The only thing that makes a person hesitate in going to making these parathas is the FEAR. FEAR OF FAILURE, with ifs and buts. Don't forget if you fail in achieving the desired result on your first try, it will not make you a laughing stock, because even renowned Chefs have gone through this failure when they were juniors and were learning the art. so, Just kick out this so-called FEAR OF FAILURE from your mind and thoughts.  Turn it into a tonic that boosts your efforts to reach the intimate goal of success. Also remember, failure makes you try and try again, don't forget you've achieved the result on your first or second try which the Professional Chefs have achieved after taste and toils and pouring sweats in the kitchen along with frowns and reprimands of the Seniors. DO IT, JUST DO IT.

thanks,

Thine eternally,

NOVICE