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
½ cup all purpose flour
½ 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.
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