Parathas stuffed with vegetables or minced meat and served with dollops of butter and curd are very popular in India.They can be served for breakfast, packed in lunch boxes for lunch or had for dinner. Today's recipe has potatoes and peas as a stuffing. You can also use Cauliflower, radish, carrots or lentils as a stuffing for your parathas.And do check out my earlier post on Aloo paratha where the stuffing is cooked before filling it in the dough.
Makes: 10 medium sized parathas
For the filling
5 large potatoes skin peeled and cut into cubes
1 cup peas shelled
1 tsp red chilli powder
1 tsp salt
1 tsp chaat masala
1 tsp cumin powder
1 tsp cumin powder
For the dough
2 cups whole wheat flour
¼ tsp salt
Water for kneading the dough
Butter or oil
- Take flour and salt in a bowl and add water little by little to form a smooth and firm dough.
- Close the dough with a muslin cloth or lid and set aside for about ½ an hour to 1 hour.
- Meanwhile steam the potatoes and peas till soft and allow it to cool.
- Mash the potatoes and peas and add red chilli powder, cumin powder, salt and chaat masala and mix well. Check for taste and add more chilli powder, salt or chaat masala if necessary. Form 10 equal balls and keep ready.
- Divide the dough as well into 10 equal balls.
- Take 1 ball and roll to form a small circle. Place the filling mix at the centre and close with the dough. Pinch off the excess dough and carefully flatten it to form a disc. Roll this disc gently to form a paratha of ¼” thickness and 4" or 5" diameter and keep ready.
- Heat a non stick pan or tava and transfer the paratha to it. Cook on both sides in medium flame, then apply oil or butter on both sides and cook for a few minutes till dark brown spots appear on both sides. Transfer to a casserole or hot box.
- In the same way make the rest of the parathas. Serve hot with curd, pickle or any gravy of your choice.
Notes and tips
- To get the perfect parathas, the filling ball should be larger than that of the dough ball.
- The consistency of the dough must neither be too tight nor too loose. It should be able to hold its shape and yet should be soft and pliable.
- If there is any water content in the potato and peas after steaming, transfer it to a muslin cloth and gently squeeze out the excess water. Only after the mix is as dry as possible, add the masalas.
- Do not roll the dough very thin as the mix easily would come out.
- Roll the dough evenly and gently roll after filling the mixture. Make sure that the filling does not come out.
Linking this with Walk down the memory lane event @ Gayathri's cook spot.