This is a quick and easy dinner recipe to make at home and who doesn’t love Yummy Stuffed Parathas especially kids at home. During busy weekdays, I just make this so that it reduces the burden of cooking roti’s and side dishes.
Ingredients:
To make the dough (around 10 parathas)
Wheat Flour – 3 cups
Oil – 2 spoons
Salt – 1 spoon
Water – 1 cup
To make the filling
Potatoes – 3 medium size
Green Chilli – 2
Ginger – an inch
Onion – 1
To Grind:
Fennel – one spoon
Black Pepper – one spoon
Cumin seeds- one spoon
Carom seeds – 1/2 spoon
Coriander seeds – one spoon
Step1: Make a soft dough by mixing the flour, water, salt and oil. Mix water slowly so that the dough becomes softer. Most common mistake people does it either they make it too soft or too hard. To overcome this add water gradually so that you know when to stop. Knead thoroughly until you get the soft consistency. I usually make the dough 2-3 hours earlier so that the gluten works in the dough and becomes softer by the time you make the roti or parathas. Cover the dough well and keep it aside.
Step 2: Boil the potatoes and have it peeled. Do not overcook the potatoes as it might get mushy which results in the stuffing coming out. I usually pressure cook it for a max of 2-3 whistles.
Step 3: Grind the dry ingredients mentioned above to grind and have a course mix ready. This spice is enough for making parathas for 4 people at home.
Step 4: Cut the onions, ginger and chilli into smaller pieces. Cut it as small as you could so that it blends with the stuffing well and doesn’t stick out when rolling the parathas. You could also grind ginger and chilli along with the other dry ingredients also. Adjust the chilli and pepper according to your spice levels.
Step 5: Mix the potatoes, onion and the ground mixture. Add salt and mix it well.
Step 5: Divide the dough into smaller balls and divide the stuffing also to smaller balls
Step 6: Flatten out the dough to say around 5 inches and keep the stuffing inside. Wrap the dough and make into a round ball. Again flatten and roll the dough with the stuffing into parathas. Make sure the stuffing doesn’t come out. If you’re trying for the first time chances are high the stuffing comes out in all directions but you’ll master it with practise 🙂 Make sure you don’t flatten out the dough too much to place the stuffing, most of the time this results in the stuffing coming out. You would need enough dough to roll out and to keep the stuffing in tact. If your dough is too soft also chances of the stuffing coming out if high. The dough should be of right consistency.
Step 7: Heat the tawa and cook the parathas flipping on both the sides. Apply butter or ghee and serve hot either with curd or pickle.
Step 7: You can make a wide range of parathas with different stuffing. You could grate and use cheese, Beetroot, carrot, cabbage, cauliflower, paneer etc. You could even make this with chicken or mutton kheema. If you are using veggies or meat, make sure you cook them for few mins before stuffing. You could also mix all veggies together and make mixed veg parathas.
Chennaivaasi 