Date Stuffed Parathas With Yogurt Dip Recipes

DATE-STUFFED PARATHAS WITH YOGURT DIP

Steps:

• Prepare the parathas: In a large bowl, whisk together flours and salt. Pour 4 tablespoons melted butter over the flour mixture. Use your fingers to rub the butter into the flour until the mixture becomes moist and crumbly. Knead in 1/2 cup water, a little at a time, as needed, until a soft dough forms.
• Transfer dough to a lightly floured surface and knead dough until it is smooth and slightly elastic, about 5 minutes. Roll dough into a ball and transfer it to a buttered bowl. Cover bowl with plastic wrap and let it rest at room temperature for 20 minutes.
• Divide dough into 6 equal-size balls. Transfer one ball to a lightly floured surface (keep other dough balls covered with a clean dish towel). Roll the dough into a 6-inch circle. Using a pastry brush, coat the surface of the dough with melted butter, and sprinkle half with 1 generous tablespoon sliced dates. Fold the dough in half, forming a semicircle over the dates. Brush the surface of the semicircle with butter; fold it in half again to form a triangle. Gently roll out dough to a thickness slightly less than 1/4 inch. (You can prepare the parathas up to this point the day before; store in an airtight container with a sheet of plastic wrap or parchment between each paratha, in the refrigerator.)
• Make the dip: In a medium bowl, whisk together yogurt, cucumbers, garlic, mint and salt to taste. Garnish with walnuts, black pepper, torn mint leaves and rose petals if using. Cover and refrigerate until ready to use.
• Light a high-heat fire in a gas or charcoal grill. Brush parathas with oil and place on the grate. Cover and cook, turning once halfway through, until parathas are dark golden brown and crisp, 1 1/2 to 2 minutes per side. Serve hot, with yogurt dip alongside.

STUFFED PARATHA

Steps:

• Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
• Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
• Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
• Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
• Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.

DAIKON RADISH STUFFED FLATBREAD/MOOLI PARATHA

Steps:

• Make up the dough using the water (as much as you need from the radish) Discard any left over water.
• Leave the dough covered in a warm place to rest for half an hour.
• Add salt to the grated radish.
• After 15 mins squeeze out more water and discard this.
• Then to the dry grated radish add the rest of the filling mix.
• now make small balls of the dough a little bigger than an egg.
• Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size.
• Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center of the dough soucer.
• Gather the rest of the dough around it so that the dough complety covers the filling.
• Dip it in dry flour and roll it out again theis time bigger than a saucer.
• Heat a tsp of oil in the frying pan.
• Add the bread and shallow fry on each side until brown spots appear.

SPICY DAL PARATHAS (INDIAN LENTIL-STUFFED TORTILLAS)

Steps:

• For the dough: Combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
• Divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
• For the stuffing: Cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
• Heat 1 teaspoon oil in a skillet and add the cumin seeds.
• When they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
• Cook till the lentil mixture is dry, stirring continuously.
• Cool completely and divide into 6 equal portions.
• To prepare the parathas: On a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
• Place one portion of the stuffing mixture in the centre of the circle.
• Bring togehter all the sides in the centre and seal tightly.
• Roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
• Place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
• Repeat with the remaining dough and stuffing to make 5 more parathas.
• Serve hot with chilled yogurt, pickle or a raita.