As discussed previously, beets are amazing 😋. I want to save up some summer food later on in the year so in this month’s #ecoinvestigation
🧐 I’m making spiced beet parathas.
Cook one medium beet ($1.745) until soft then blend until smooth, adding water as needed. Then add the warm meet to one cup atta flour ($0.503) or all purpose but atta flour will make a softer paratha. Mix until a dough forms adding water as needed and about one tablespoon of oil ($0.214) so the dough remains soft. Add your spices: I put two teaspoon cumin seeds ($1.13), one teaspoon sumac ($0.679), one teaspoon aradana powder which is ground pomegranate seeds ($0.442), half a teaspoon of ground pepper ($0.102), and salt to taste. Roll out using a little extra flour and fry off with one more tablespoon of oil ($0.214). Fry until the paratha begins to bubble and then let it cool, dry off excess moisture and store between muslin cloth in a bag in the freezer.
Makes eight parathas. Total: $5.047 or 0.63 per paratha.
Note on the spices: Skip the ones above and use citrus zest to add that bit of sour and acid.
The environmental impact of spices is more difficult to quantify because it depends on the spice itself, whether it is invasive or native to the region, the intensity of the agriculture, and soil type. However the food miles on these spices is huge, as some come from hundreds if not thousands of miles from my home. Fair trade may be an option but not all spices are available fair trade. Studies do outline some of the impacts of spices but these are specific to region or soil type, a particular spice, and the impact is difficult to scale down to the teaspoon or tablespoon scale.
However, the solution for me is not the give up spices. Spices make my food delicious and worth eating, and veggies and pulses often need the flavor boost from spices.
#intentionalliving #paratha #beets #sumac #aradana #punjabifood #indianfood #mealprep #minimalism #vegan #vegetarian #punjabifoods