Mix Veg Stuffed Paratha Recipes

MIX VEG STUFFED PARATHA

Steps:

• Making of Dough:
• Make a soft n pliable dough,as we do for roti and keep covered.Use warm water to get soft dough.
• Making of Filling:
• Boil, mash the potato and keep aside
• Heat a pan with oil and temper with fennel/cumin seeds and add shredded or crushed veggies. Add Ginger garlic paste and fry for a minute in low flame. Add turmeric,garam masala,red chilli powder,salt and coriander leaves and give it a quick stir in medium flame. Add boiled mashed potato if desired for better binding.
• Making of Paratha:
• Cool down the mixture and make equal sized balls. Make equal sized balls from the dough as well.
• First roll a ball of dough as we do for roti and keep the stuffing in the centre. Fold from all side bringing to center and seal the stuffing. Roll again till desired thickness. Use dry flour as needed while rolling parathas.
• Heat tawa and drizzle oil and toast both sides in medium flame till golden spots appear. Serve Parathas with Raita or pickle or even just as it is. Perfect for lunch box as well.

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.