Different types of stuffed parathas

Jul 17, 2020
By Mary Anthony
0 Comment

DIFFERENT TYPE OF STUFFED PARATHAS

BY SUSHMA HITEN

Stuffed paranthas are Indian flat bread that are shallow fried on a griddle with clarified butter or oil. There are plan paranthas or the above mentioned stuffed paranthas, these stuffing could be really traditional like potatoes, cottage cheese, cauliflower, radishes or pretty innovative and new age like chicken, eggs, mix vegetables and on some occasions sugar or noodles!

Generally Paranthas are relished with a dollop of butter or an extra spoon of clarified butter, pickles, curd or in my case some spicy Aloo tamatar ki sabji.

VARIETIES OF STUFFED PARATHAS – https://maryzkitchen.com/?s=PARATHA

Paratha is that one comfort food that is loved by people across the country. It can be paired with almost all kinds of sabzis, and can also be made by stuffing various fillings inside it. Be it aloo, gobhi, mooli or pyaaz; the list is endless. Parathas can be served alongside a curry or can be eaten with dips as an alternative to sandwiches in picnics or lunchboxes.

BASIC DOUGH:

INGREDIENTS

Wheat flour 2 Cup
Oil 1 tbsp
Ghee 5 – 6 tbsp
Milk 1 & ¼ C
Salt to taste
Ajwain – 1 tsp [ optional ]

METHOD

1. Mix together flour, salt, ghee & ajwain. Add milk little by little & knead
into a soft dough. The dough should be a bit hard than roti dough.
2. Apply oil & keep aside for 10 – 15 mins.

Different types of parathas /Palak paratha recipe

GREEN PALAK DOUGH

INGREDIENTS

Wheat flour 2 C
Palak 2 & ½ C
Green chilly 2 – 3
Oil 3 tbsp
Ginger 1 inch
Salt to taste
Til 2 tbsp.

METHOD

1. Grind palak, green chilli, ginger & salt to a very fine paste, using little
water if required.
2. Make dough as above.

VARIETIES OF FILLINGS:

SPICY ALOO:

Potatoes boiled 1 & ½ C
Coriander leaves ¼ C
Chilli & ginger paste 1 & ½ tbsp..
Salt to taste
Lemon juice 1 & ½ tbsp.
Hing ½ tsp
Garam masala 1 tsp
Garlic crushed 1 tbsp

PANEER & CHEESE

Paneer 200 gms, grated
Cheese 4 cubes, grated
Coriander leaves ½ C
All spice powder 2 tsp
Salt to taste
Pepper powder 1 tsp.

JAIPURI MASALA:

Boiled potato 1 C
Roasted papad 5 pcs, crushed
Pepper pd ½ tsp
Salt to taste
Hing ½ tsp
Coriander leaves ¼ C
Lemon juice 1 tbsp.

PALAK & CORN:

Sweet corn 1 C
Palak 2 C, chopped fine
Onion 1 finely chopped
Kasuri methi 2 tbsp
Salt to taste
Hing ¼ tsp
Oil 1 tbsp
Lemon juice 1 tbsp
Jeera 1 tsp
Chilli ginger paste 1 tbsp.

METHOD

1. Microwave corn for 3 mins, with 2 tbsp water. Strain & crush slightly.
2. Heat oil in a pan, add jeera, hing, chilli ginger paste & onion. Saute till
onions are slight pink in colour. Add palak & salt & cover & cook till palak
is cooked.
3. Once palak is cooked, add corn & cook till the mixture is dry enough.
4. Add all the other ingredients & cool.

GREEN TUVAR MASALA:

Fresh tuvar 2 C
Onion 1 finely chopped ( optional)
Garlic 2 tbsp
Salt to taste
Lemon juice 2 tbsp
Oil 3 tbsp
Rye 1 tsp
Jeera 1 tsp
Hing ½ tsp
Chilli ginger paste 1 tbsp
Garam masala 1 tsp
Coriander leaves ½ C
Cashew pcs 2 tbsp
Kishmish 2 tbsp
Sev 4 – 5 tbsp, crushed in mixie

METHOD

1. Crush tuvar & garlic in mixie, don’t make a paste.
2. Heat oil in a pan, add rye, jeera, hing, chilli ginger paste & sauté for 1 – 2
mins.
3. Add onions & little salt. Saute till onions turn pink. Add crushed tuvar &
sauté for 8 – 10 mins. Add all the rest ingredients & mix well.
4. Cook for more 2- 3 mins. Lastly add sev & coriander leaves.
5. You can substitute with peas, fresh ones, instead of tuvar.

GOBHI PANNER & METHI:

Gobhi 2 & ½ C, grated
Paneer ¾ C
Garlic 2 tbsp, crushed
Methi ½ C
Chili & ginger paste 1 tbsp
Salt to taste
Aamchur 1 tbsp
Jeera 1 tsp
Hing ½ tsp
Oil 2 tbsp
Roasted jeera 1 tbsp, crushed
Pepper pd. ½ tsp
Black salt ½ tsp
Onion 1 finely chopped.

METHOD

1. Heat oil in a pan, add jeera, hing & chill ginger aste, sauté for 1 min.
2. Add onion & sauté till onion is pink. Add gobhi & sauté for 5 mins.
3. Add rest of the ingredients & sauté for 2 – 3 mins.
4. Add paner & methi, mix well & cool.

HOW TO MAKE PARATHAS WITH THE ABOVE DOUGH AND STUFFING

1. Take a big ball sized dough & roll it int a small roti size, roll it in a way
that the sides are thinner & the centre part is thick.
2. Add 4 – 5 tbsp of any of the above stuffings & lift the sides & make it into a
kachori shape.
3. Flatten a bit & roll in dry flour & make a nice big paratha.
4. Roast it as normal paratha, flipping on both the sides.
5. You can use oil / butter/ ghee to roast the parathas.
6. Enjoy hot hot parathas with green chutney or dahi.

MORE VARIETIES OF STUFFED AND NO STUFFING PARATHAS [ CLICK ON THE LINK ] – https://maryzkitchen.com/?s=paratha