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Posted: November 28, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
This recipe is pan-fried unleavened Indian bread for special occasions, and can be quite a filling meal to suit any time of the day; breakfast, lunch or accompaniment for a dinner. Made with melted ghee, parathas have a flaky texture. It can be served with a bowl of thick yogurt for breakfast.
Active Time
30 minutes
Total Time
1 hour
Serves
4

Ingredients:

For the dough

  • 2 c. whole wheat flour, plus extra for dusting
  • 3/4 tsp. salt
  • 1 c. water
  • 1 tsp. olive oil

For the filling

  • 1 yellow onion, chopped
  • 1 cooked medium potato, mashed
  • 1 c. cauliflower, diced
  • 1/4 tsp. curry powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. caraway seeds
  • 2-3 tbsp. fresh cilantro, chopped
  • salt and pepper to taste
  • 1-2 tbs oil for frying vegetables
  • olive oil for cooking bread
  • ghee for drizzle

Directions:

  1. 1. To make the dough: Mix the flour and salt together in a large bowl and make a well in the center. Gradually stir in enough water to make a stiff dough.
  2. 2. Turn out the dough into a lightly floured counter and knead for about 5-7 minutes, or until it is smooth and elastic. Shape the dough into a ball and place in the cleaned bowl, then cover with a damp dish towel and let rest for 20 minutes.
  3. 3. Heat some oil in a pan and add vegetables and spices. Fry them till cooked, add the chopped cilantro and adjust the seasonings. Let it cool.
  4. 4. Divide the dough into 6-8 equal pieces. Lightly flour your hands and roll each piece of dough into a ball. Stretch one of the dough ball, place the veggie mixture in the center. Gather around to make a dumpling, seal it completely. Dust with some flour and start rolling out into a thick paratha. (Parathas are usually rolled out thick, too much pressure will squeeze out the veggie mixture so roll it out gently.) Repeat the process for remaining dough and finish.
  5. 5. Heat a large skillet pan over a medium heat. Place a paratha in the skillet and cook for couple of minutes and then flip to the other side. Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately. Parathas are best served as soon as they come out of the pan, but they can be kept warm wrapped in foil for about 20 minutes.

Images:

Stuffed Paratha with Vegetables and Spices
Stuffed Paratha with Vegetables and Spices
Stuffed Paratha with Vegetables and Spices
Stuffed Paratha with Vegetables and Spices
Stuffed Paratha with Vegetables and Spices

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Stuffed Paratha with Vegetables and Spices

Source: Cooking Melangery

  • Prep
    30 minutes
  • Total Time
    1 hour
  • Serves
    4

Description

"This recipe is pan-fried unleavened Indian bread for special occasions, and can be quite a filling meal to suit any time of the day; breakfast, lunch or accompaniment for a dinner. Made with melted ghee, parathas have a flaky texture. It can be served with a bowl of thick yogurt for breakfast."

Ingredients

For the dough

  • 2 c. whole wheat flour, plus extra for dusting
  • 3/4 tsp. salt
  • 1 c. water
  • 1 tsp. olive oil

For the filling

  • 1 yellow onion, chopped
  • 1 cooked medium potato, mashed
  • 1 c. cauliflower, diced
  • 1/4 tsp. curry powder
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. caraway seeds
  • 2-3 tbsp. fresh cilantro, chopped
  • salt and pepper to taste
  • 1-2 tbs oil for frying vegetables
  • olive oil for cooking bread
  • ghee for drizzle

Directions

  1. 1. To make the dough: Mix the flour and salt together in a large bowl and make a well in the center. Gradually stir in enough water to make a stiff dough.
  2. 2. Turn out the dough into a lightly floured counter and knead for about 5-7 minutes, or until it is smooth and elastic. Shape the dough into a ball and place in the cleaned bowl, then cover with a damp dish towel and let rest for 20 minutes.
  3. 3. Heat some oil in a pan and add vegetables and spices. Fry them till cooked, add the chopped cilantro and adjust the seasonings. Let it cool.
  4. 4. Divide the dough into 6-8 equal pieces. Lightly flour your hands and roll each piece of dough into a ball. Stretch one of the dough ball, place the veggie mixture in the center. Gather around to make a dumpling, seal it completely. Dust with some flour and start rolling out into a thick paratha. (Parathas are usually rolled out thick, too much pressure will squeeze out the veggie mixture so roll it out gently.) Repeat the process for remaining dough and finish.
  5. 5. Heat a large skillet pan over a medium heat. Place a paratha in the skillet and cook for couple of minutes and then flip to the other side. Flip again and drizzle oil all over and fry till it slightly puff up. Remove from pan and let it rest or serve immediately. Parathas are best served as soon as they come out of the pan, but they can be kept warm wrapped in foil for about 20 minutes.
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