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Stuffed Paratha



This basic recipe uses potatoes as stuffing, but it can be easily modified for other fillings. Some substitution ideas are: sweet potato; cooked spinach wrung and patted dry; grated summer squash patted dry; grated onion patted dry, cooked cauliflour patted dry...just use your imagination. Be sure that the filling is not wet, or the paratha will not come together well.

Ingredients for Paratha base

1 cup whole wheat flour
cup all purpose flour
tsp salt (may be modified to taste)
1 tbsp. olive or canola oil
water as needed to form dough

canola oil for shallow frying

Ingredients for filling

2 large potatoes, cooked and mashed
4-5 green chillis finely chopped
1/2 tsp. grated ginger
4-5 crushed garlic flakes
1 tbsp. coriander leaves chopped fine
1/2 tsp. turmeric powder
salt to taste

Method

1. Add chopped chillis, grated ginger, garlic, coriander, turmeric and salt to the mashed potatoes (or other vegetable to be used for filling). Stir well until spices are incorporated, and set aside.

2. Make the base of the thepla by combining flour, salt, and oil in a large bowl. Add water slowly to form a soft, pliable dough. Knead dough well for about 5 minutes.

3. Each paratha will require a ball of dough about the size of a ping-pong ball. With this small ball, roll a circle about 4 inches in diameter. The round should be slightly thick.

4. Place about 1 tbsp. of filling in the center of the round.

5. Draw the edges of the round into the center, overlapping so that no opening remains and the filling is entirely covered.

6. Press down gently to flatten the round, dust lightly with dry flour, and roll the round to about 5 or 6 inches in diameter.

7. Place the paratha on a pre-heated griddle at medium to medium-high heat. Cook until the botton begins to show golden-brown spots.

8. Flip the paratha. Brush the top (now brown) side lightly with canola oil.

9. Once the bottom has turned golden, flip again. Brush the top with oil and cook for 30 to 45 seconds.

10. Repeat for remaining doughballs. The parathas should be soft and pliable. Serve hot with rice or vegetables.