Stuffed Parathas are really a great breakfast dish generally on weekends when you are not in a daily rush. Everyone loves paratha when it is stuffed with your favorite veggies. This recipe uses three veggies potato, peas and cauliflower together. You can make it in any combination you like. Stuffed paratha tastes great when served with raita, pickle or sweet tomato chutney. People also love to eat it with a cup of tea.
Ingredients
For Filling
- 4 Cup Cauliflower( gobhi) shredded
- 2 cup Mutter (peas) course griended
- 2 medium Potatoes Boiled
- 3 tsp Garlic paste
- 2 tsp Ginger paste
- 3 tsp Green chili paste chili to taste
- 1/2 tsp Gram masala
- 1/2 cup Coriander leaves chopped
- 1/4 tsp Turmeric powder
- 2 tsp Coriander and Cumin powder each
- 1/4 tsp Black pepper powder
- 1 tbsp Amchoor powder
- Salt to taste
For seasoning
- 1 tsp Fennel seeds
- 1 tsp Cumin Seeds
- 1 tsp Carom seeds
- 2 tbsp Olive oil
- 2 tsp Coriander seeds crushed
For Dough
- 4 cup Multi grain wheat flour
- 1 tsp Carom seeds
- 2 tsp Salt salt to taste
- 2 tbsp Rava or Sooji
- 1 cup Wheat flour for dusting while rolling the paratha
Instructions
For Filling
- Ingredients for Aaloo, mutter, gobhi paratha. Clean the gobhi floret and wipe with clean kitchen towel and grate them. Grind the mutter in a food processor or grinder. Boil potatoes and remove from the hot water immediately and mash it. Keep aside.
- Heat oil in a pan at medium flame. Add all seasoning ingredients listed in a seasoning section.
- Add ginger, garlic, green chili paste and saute it for 2-3 minutes in low to medium heat till it gets slightly golden color. Add salt and turmeric powder and saute it for 1 minute more.
- Add shredded gobhi and mutter stir it well to make a good mixture. Cook for 3 minutes approximately at medium to high heat. Add garam masala, coriander powder, cumin powder and amchoor powder and mix it well.
- Make sure the mixture is dry. Switch off the heat once this is done.
- Add mashed boiled potato, chopped coriander leave and mix it well. Let the mixture cool down. Keep it aside.
For Dough
- In a mixing bowl, take 4 cup multi grain wheat flour. Add carom seeds and 2 tsp salt, sooji and mix well. Approximately, you will need 2-1/2 cups of water. Make dough by adding water slowly.
- Dough should be not very tight and not very loose. Cover it with clean wet cloth. Set the dough aside for 10 -15 min.
Final Prepration
- Divide the dough in to equal medium size ball and dust with wheat flour.
- Take one ball and roll it like a small poori, put 2 tbsp aloo-gobhi masala filling in center of poori, press the masala downwards and bring the dough edges upwards using your fingers. Seal all edges and make a round ball. Flatten out the round ball pressing gently with your fingers on the rolling pan .
- Dust with wheat flour and make a 6'' circle using rolling pin.
- Heat a pan (tava) at medium to high heat, when its gets hot reduce the heat knob to medium. Place raw paratha on tava. When the paratha begins to puff up,
- Flip it over and grease some oil.
- Flip over the paratha on the pan and oil it from the other side. Then flip it again.
- Flip the paratha couple of times to make sure it is cooked properly from both side as shown in picture. Meanwhile, start making other stuffed paratha following the same process.
- Place it in roti container on tissue paper.
- Serve it hot with curd, raita, tomato chutney or sauce. Or enjoy it with a cup of tea.
Recipe Notes
- Stuffing masala can be store in airtight container up to one week in fridge.
- For making stuffed paratha, dough should be soft.
- Stuffing masala should be dry.
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