When I talk about stuffed parathas I might tickle your memory of Old Delhi’s famous “Parathe wali gali” if you have been there any time. If not then do not waste your time and plan a trip to the capital city of India and do visit this awesome place with narrow and bust lanes full of colours and amusing personalities. And if you have little time to spare with me then read this article and make few at your home itself and enjoy the parathas of heavenly taste. Do oil your jammed tread mill as you are going to need that badly after having these heavy loaded stuffed parathas . You have unique range and varieties and each of them is standing out on its own in taste. You just cannot ignore a single variety. Not only Delhi the whole of North India just eats it on a day to day basis. Its yummy taste to compel you to cook more and more for your loved ones and you will be there master chef for sure.
Gobi Paratha :
For filling : 2 cups of grated cauliflower, 2 tablespoon of coriander chopped, 1 teaspoon of red chilly powder, 1 teaspoon of cumin powder, salt to taste, 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1 tablespoon of roasted gram flour (besan). 1 teaspoon of finely chopped green chillies, oil for cooking and shallow frying.
For the dough : 3 cups of whole wheat flour, 1 teaspoon of carom seeds, 1 teaspoon of oil , Luke warm water for kneading the dough.
Servings : 4 parathas
Method : Firstly kneed the dough mixing all the ingredients for the dough. Kneed it with gradual addition of Luke warm water making a soft dough. Keep it for half an hour so that dough absorbs moisture for soft texture.
For filling heat a pan and add oil and all other ingredients together and cook it until grated cauliflower looses all the moisture and all the spices get cooked well, lastly add chopped coriander and mix well and keep it aside till its cold as hot mixture wont stuff well for neat looking parathas. Now make equal portions of dough and take one portion and flatten it with the help of the rolling pin. grease the upper layer with oil and put in the stuffing at the top . Seal the edges of the round shaped chapati holding the stuffing carefully and make a ball shape out of it. Now flatten it to a certain limit with hands with light pressure and then slowly make a bigger round with the help of rolling pin. Be careful about the edges as the loads of pressure might rupture it from corners and stuffing may come out. Once its made shallow fry it in a flat pan and serve with butter topping and curd .
Muli/Radish paratha :
Ingredients :
For filling:2 cups of grated Radish, 1 teaspoon of crushed pomegranate seeds, 1 teaspoon of dry mango powder, 1 teaspoon asafoetida , salt to taste, 1 teaspoon red chilly powder, 1 teaspoon of cumin powder, 2 tablespoon of coriander chopped, 1 teaspoon of finely chopped green chillies, oil for cooking and shallow frying.
For the dough : 3 cups of whole wheat flour, 1 teaspoon of carom seeds, 1 teaspoon of oil , Luke warm water for kneading the dough.
Servings : 4 parathas
Method : Firstly kneed the dough mixing all the ingredients for the dough. Kneed it with gradual addition of Luke warm water making a soft dough. Keep it for half an hour so that dough absorbs moisture for soft texture.
Heat a pan heat oil and add all thee spices along with green chillies and grated muli . Sauté it till dries out completely and then stir in chopped coriander and mix well. Keep it aside to cool of in room temperature and then its ready for stuffing into the dough prepared earlier.Make equal portions of dough and take one portion and flatten it with the help of the rolling pin. grease the upper layer with oil and put in the stuffing at the top . Seal the edges of the round shaped chapati holding the stuffing carefully and make a ball shape out of it. Now flatten it to a certain limit with hands with light pressure and then slowly make a bigger round with the help of rolling pin. Be careful about the edges as the loads of pressure might rupture it from corners and stuffing may come out. Once its done shallow fry it crust gets crispy and serve it with coriander chutney.
Green Peas Paratha / hare matar ke parathe :
For filling : 2 cups of boiled and mashed green peas, 1 teaspoon red chilly powder, salt to taste, 1 teaspoon green chilly paste, 1 teaspoon sugar, 1 teaspoon asafoetida, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder , Oil for shallow frying.
For the dough : 3 cups of whole wheat flour, 1 teaspoon of carom seeds, 1 teaspoon of oil , Luke warm water for kneading the dough.
Servings : 4 parathas
Method : The process is same for dough making .Firstly kneed the dough mixing all the ingredients for the dough. Kneed it with gradual addition of Luke warm water making a soft dough. Keep it for half an hour so that dough absorbs moisture for soft texture.
Heat a pan and saute all the filling ingredients till the green peas are totally dry and become darker in colour. Cool it off for a while until it is ready for stuffing else it will d- shape the parathas.Make equal portions of dough and take one portion and flatten it with the help of the rolling pin. grease the upper layer with oil and put in the stuffing at the top . Seal the edges of the round shaped chapati holding the stuffing carefully and make a ball shape out of it. Now flatten it to a certain limit with hands with light pressure and then slowly make a bigger round with the help of rolling pin. Be careful about the edges as the loads of pressure might rupture it from corners and stuffing may come out. Once its done shallow fry it crust gets crispy and serve it with sweet mango chutney Or Mango pickle.
