Prep 30 mins
Cook 45 mins
This stuffed parathas is one of our family favourites. Initially I used to make aloo paratas; later I started using paneer with aloo in the stuffing and then I came with the final variation of using mashed peas along with aloo and paneer. These are mildly spiced and are yummy with raitas and any pickle.
- 2 -3 medium size potatoes
- 1 cup panir, grated
- 1⁄2 cup peas
- 1 onion, grated
- 1 teaspoon ginger green chili paste
- 1 teaspoon cumin
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1⁄2 teaspoon turmeric
- 2 teaspoons salt
- 2 tablespoons coriander, chopped
- 1 tablespoon mint, chopped
- 2 cups whole wheat flour
- 1 teaspoon salt
- 2 teaspoons oil
- To make the chappathi dough, mix the whole wheat flour,salt-1tsp,oil-2tsp with warm water in a mixing bowl so as to make a smooth pliable non sticky dough with approximately 1 cup warm water.
- Keep it covered.
- To prepare the stuffing boil the potatoes.
- and when cool enough to handle grate them.
- Boil the peas mash them coarsely.Keep these both aside.
- Heat oil in a pan and add cumin, once it crackles add the grated onion and over low flame,fry them till they are light brown but not burnt.
- Now mix in the ginger-green chili paste fry for a minute.Then mix in the dry powders-red chili powder, coriander powder, turmeric, cumin powder; mix well for a minute. Add the salt, chopped mint and coriander; mix well and add grated paneer, grated potato and mashed peas. Turn the flame to low and mix well and check for salt and if needed add some more.
- Now the stuffing is ready.
- From the prepared dough make roughly 10 equal sized balls.
- Divide the stuffing into same number but of a smaller size.
- Now take a dough ball, dredge it with little flour and roll it out into a 4 inch circle , now place one portion of stuffing in the centre, gather the sides to centre over the stuffing so as to cover it.
- Now place the stuffed side down and again dredge this stuffed ball with little flour. Roll this stuffed ball by applying medium pressure into a 6 inch circle of medium thickness. If you apply too much pressure, while rolling the stuffing will come out.
- So repeat the procedure with remaining dough balls and stuffing.
- Finally to cook these parathas heat a non stick frying pan, once hot, place the rolled paratha one at a time on the pan
- Cook till light brown spots appear on the underside,then flip over to cook the other side. Once cooked,spread little oil or butter on both sides.
- The parathas are now ready to be served with raita and pickle.