Stuffed Paratha Stuffed Parantha Recipes

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.

STUFFED PARATHAS

Steps:

• For the dough, place the flour, baking powder, sugar, salt, egg and milk in a large bowl and mix to form a dough. Knead for about ten minutes until smooth, then cover with cling film and leave it to rest for 15 minutes. For the filling, heat the oil in a frying pan, add the ginger, onion, garlic and chopped chilli and fry until soft. Add the turmeric, chilli powder, ground coriander and garam masala. Cook for a further two minutes, then stir in the mashed potato. Add salt to taste and stir in the fresh coriander. To make the parathas, divide and roll the potato mixture into six balls of equal size and set aside. Divide the dough into six equal-sized balls, flour the kitchen worktop and roll each ball of dough into a disc about 1?cm/?in thick. Place a ball of potato filling in the middle of each piece of dough and bring the edges up around the filling so it looks like a giant dim sum dumpling. Twist the top to seal it. Turn the ball-shaped paratha over and, with a bit of flour sprinkled on the top to stop everything sticking together, roll very gently into a flat disc. Grease a flat-bottomed frying pan with ghee or vegetable oil and heat until very hot. Place the parathas into the pan with the twisted side down and leave for a couple of minutes to cook. Brush a layer of ghee on the top side and then flip over and cook for a further two minutes. Cook until golden on both sides and serve.

STUFFED PARATHA - STUFFED PARANTHA

Steps:

• Take the flour, salt and the stuffing in a bowl. Mix it together.
• Add just 1 tbsp of water at a time and keep kneading to form a soft dough. Since there is moisture in the stuffing, you may need less water.
• Do not rest this dough longer as it might become soggy. The vegetables keep oozing out water. Roll out and make parathas like regular rotis.