STUFFED PARATHA - STUFFED PARANTHA
Stuffed Paratha: Paratha or Parantha is an Indian flatbread made with wheat flour and stuffed with vegetables. The stuffing is mixed with dough or layered. The parathas are pan fried with ghee.
Provided by Dahlia Twinkle
Time 1h
Number Of Ingredients 5
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.
STUFFED PARATHA
Try making stuffed paratha, a popular Punjabi breakfast or afternoon snack. These have a potato filling, but we also have tips for other great fillings
Provided by Vivek Singh
Categories Breakfast
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 2.07 milligram of sodium
DAIKON RADISH STUFFED FLATBREAD/MOOLI PARATHA
Delicious stuffed parathas make a wonderful heavy breakfastor brunch. These are good make aheads which you can wrap in some foil wrap and take to a picnic.Good to eat in the car as well no mess. Rather than drink soda or juice with this, you can have lassi which is yogurt thinned with water or milk(blend them well to make thickish smoothie type mix) to which you add sugar or honey to taste. Totally delish.
Provided by ladyinred
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make up the dough using the water (as much as you need from the radish) Discard any left over water.
- Leave the dough covered in a warm place to rest for half an hour.
- Add salt to the grated radish.
- After 15 mins squeeze out more water and discard this.
- Then to the dry grated radish add the rest of the filling mix.
- now make small balls of the dough a little bigger than an egg.
- Flatten them out, dip in dry flour and roll them out using a rolling pin to a teacup saucer size.
- Make smaller balls of the filling mix about the size of an egg yolk and place each filling ball in the center of the dough soucer.
- Gather the rest of the dough around it so that the dough complety covers the filling.
- Dip it in dry flour and roll it out again theis time bigger than a saucer.
- Heat a tsp of oil in the frying pan.
- Add the bread and shallow fry on each side until brown spots appear.
Nutrition Facts : Calories 272.6, Fat 8.1, SaturatedFat 1.1, Sodium 8.2, Carbohydrate 45.4, Fiber 7.7, Sugar 0.9, Protein 8.5
CHILI CHICKEN-STUFFED PARATHAS RECIPE BY TASTY
Here's what you need: oil, garlic ginger paste, red chili, onion, tomato, chili powder, turmeric, garam masala, salt, pepper, chicken, fresh coriander, parathas
Provided by Ellie Holland
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over a medium heat.
- Fry the garlic and ginger paste for a couple of minutes.
- Stir in the chili and onion and fry for about 5 minutes, until soft.
- Add the tomato, followed by the chili powder, turmeric, garam masala, salt, and pepper.
- Fry for another few minutes stirring continuously.
- Stir in the chicken and coriander and mix until evenly coated.
- Set the pan aside.
- In a smaller pan over medium heat, place on a paratha. Spoon on some of the chicken mix and place another paratha on top.
- Carefully seal the sides with your fingers, being careful not to touch the pan.
- Cook for a few minutes on each side until crisp and golden brown.
- Slice the parathas in half and serve with chutneys, raitas, or any other dips of your choice.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 36 grams, Sugar 3 grams
CHICKEN PARATHA (INDIAN FLAT BREAD STUFFED WITH GROUND CHICKEN)
Make and share this Chicken Paratha (Indian Flat Bread Stuffed With Ground Chicken) recipe from Food.com.
Provided by Galley Devil
Categories Breads
Time 1h
Yield 8-10 parathas
Number Of Ingredients 15
Steps:
- Knead together the flour, ghee, egg, baking powder, water, milk and salt.
- Divide the dough into equal-sized round balls.
- Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).
- To prepare the filling, heat the ghee in a frying pan, and saute garlic till light brown.
- Add the mince and green chillies and saute till the mince is cooked.
- Add the remaining ingredients for the stuffing and mix till the stuffing is dry.
- Divide the stuffing into the same number of portions as discs and spoon into the middle of each disc.
- Bring the edges together and seal.
- Gently shape it back into a ball.
- Roll out each ball into a disc 1/2 inch thick.
- Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.
- Drizzle a little ghee or oil all over.
- Serve hot.
Nutrition Facts : Calories 445, Fat 13.5, SaturatedFat 7.5, Cholesterol 74.4, Sodium 138.8, Carbohydrate 64.2, Fiber 2.8, Sugar 1, Protein 15.5
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- Paneer Paratha from veggiebelly.com. Paneer parathas are Indian flat bread stuffed with cottage cheese. You wont be disappointed with this paneer paratha recipe!
- Gobi Paratha from divyastastyrecipes.com. Gobi paratha is flatbread stuffed with spicy cauliflower filling. The flat bread / paratha is made with whole wheat flour and stuffing is made of cauliflower and making this paratha a wholesome food.
- Cabbage Paratha karthiskitchenstudio.com. I found that stuffed chapatti serves as a wholesome food with vegetables loaded with spices. That’s how I stumble upon this cabbage paratha while surfing and here it is.
- Keema Paratha from lincyscookart.com. You can make this paratha with minced chicken or fresh boneless chicken / frozen chicken breasts. Check out the recipe for Keema Paratha.
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