The humble paratha needs no introduction. This shallow fried stuffed bread is popular across the length and breadth of India. One reason that makes it crowd-pleasing is the ease of preparing it with the basic ingredients found in every Indian kitchen. So the next time you crave for a plate of parathas, you know where to head ... your kitchen chum!
- 150 g Wheat Flour
- 2 medium Potatoes, boiled and peeled
- 1 carrot, shredded and boiled
- ½ cup cabbage, shredded and boiled
- 4 tbsp finely chopped Coriander Leaves
- 1 tsp Lemon Juice
- 1 tsp Sugar
- 2 Green Chilli, finely chopped
- 1 tsp Garam Masala
- 1 tsp Red Chilli Powder
- 1 tsp dry mango powder
- 1 tsp grated Ginger
- 2 tsp Oil
- Salt as per taste
Calories – 368 Kcal, Proteins – 7.7 g, Total Fat – 9.8 g, Total Carbohydrates – 62.3 g, Cholesterol – 0 mg, Sodium – 838 mg, Potassium – 649 mg
- 1Knead the dough by mixing wheat flour, 1 teaspoon oil and salt in a small bowl. Add water in small batches as and when required and keep kneading to make the dough soft and smooth.
- 2After the dough is ready, grease its surface with 1/2 teaspoon oil, and keep it covered with a clean muslin cloth, and set aside for 15-20 minutes to settle at room temperature.
- 3Next, prepare the stuffing by mixing mashed potatoes, other boiled vegetables, chopped green chillies, red chilli powder, grated ginger, garam masala, dry lemon powder, sugar, lemon juice and salt in small/medium size bowl. Mix all ingredients properly.
- 4Divide this stuffing into 6 equal parts and roll them into the shape of a ball. Divide prepared dough into 6 equal parts, and roll them a round shape. Press a little with the palm to flatten it like a pattie.
- 5Take one dough pattie and coat it with a little dry wheat flour on both sides. Put it on rolling board and roll it out into a circle of approx. 4-5 inch diameter using a rolling pin. Put one portion of stuffing in the center of it.
- 6Wrap this stuffed ball by lifting all sides of rolled circle towards top, seal the edges and again give it a round ball shape with your fingers.
- 7Gently press this stuffed ball on rolling board and dust some dry flour over it.
- 8Keep rolling it lightly until it flattens into a circle of 6-7 inch diameter (like roti or chapati). Ensure that you do not make it very thin.
- 9Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the heat.
- 10Drizzle 1/2 teaspoon oil around its edge with the help of spatula and cook for approx a min.
- 11Flip it again and spread 1/2 teaspoon oil around its edge again. Press it with spatula and cook for 30-40 seconds over medium flame. Keep flipping and pressing the paratha, until golden brown spots appear on both sides of the paratha.
- 12Transfer it to a plate and spread a teaspoon of butter on it. Serve it hot with tomato raita and pickle.
For a soft dough and eventually softer parathas, knead the dough with milk. This would also help to increase the nutritional value of the parathas.
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