Stuffed Dahi Paratha Recipe Dahi Paneer Paratha Aloo Dahi Paratha Food

STUFFED DAHI PARATHA RECIPE | DAHI PANEER PARATHA | ALOO DAHI PARATHA

Steps:

• firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. mix well.
• now add water and knead the dough.
• knead to a smooth and soft dough adding water as required.
• further add 2 tsp oil and knead the dough.
• knead to super soft dough. cover and rest for 20 minutes.
• firstly, to prepare hung curd, place a clean cloth over sieve or colander.
• pour 3 cup thick curd and tie tight.
• refrigerate and rest for 5 hours or until all the water drops off.
• now take the thick hung curd into large bowl. you can alternatively use 1 cup store brought hung curd.
• add 1 cup paneer, 1 cup potato, 1 chilli, 1 tsp ginger paste and 2 tbsp coriander.
• also add ½ tsp turmeric, 1 tsp chilli powder and ½ tsp garam masala.
• further add ½ tsp cumin powder, 1 tsp aamchur, ½ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt. mix well.
• mix well forming a soft dahi paneer stuffing mixture. keep aside.
• firstly, pinch a ball sized wheat dough and dust with some wheat flour.
• further, roll it in a circle of about 5 to 5.5 inches in diameter.
• place a ball sized prepared dahi paneer stuffing in the centre.
• take the edge and start pleating bringing to the centre.
• also join the pleats together and secure tight pinching off excess dough.
• sprinkle some wheat flour and roll slightly thick.
• on a hot tawa place the rolled paratha and cook for a minute.
• furthermore, flip the paratha when the base is partly cooked (after a minute).
• also brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.
• finally, serve hot dahi paneer paratha with sauce, raita or pickle.

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.

DHABA STYLE ALOO PARATHA

Steps:

• Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
• In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
• Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
• Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
• Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
• Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
• If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.