Mixed Vegetable Paratha Stuffed Indian Flat Bread Recipes

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ALOO PARATHA (INDIAN POTATO STUFFED FLATBREAD)



Aloo Paratha (Indian Potato Stuffed Flatbread) image

Aloo Paratha is a very popular breakfast dish in India. The beauty of this recipe is how flexible it is - there are so many options and variations you can do and I've provided a bunch of suggestions in the notes. The dough is extremely simple to make and handle. The only "must do" in this recipe is letting the dough rest for 20 minutes.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Breakfast     Starter

Time 27m

Number Of Ingredients 12

2 1/2 cups plain white flour ((Note 1))
1 tsp salt
1 cup water ((Note 2))
2 tbsp vegetable oil ((or any other cooking oil), ghee or butter)
1 1/2 cups mashed potato ((Notes 3 and 4))
1/2 cup shallots/scallions (, chopped)
2 tbsp fresh coriander/cilantro (, roughly chopped (optional - adds a nice burst of freshness))
1/2 tsp fresh ginger (, grated (optional - Note 5))
1 tsp Garam Masala ((Note 6))
1 tsp Ajwain/ Carom seeds OR 1 tsp thyme ((Note 7))
1/4 tsp chili powder ((Note 8))
1/2 tsp salt

Steps:

  • Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
  • Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
  • Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
  • Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
  • Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
  • Cut the dough into 4 pieces with a knife.
  • Take one ball and use a rolling pin to roll it out into a round about 18cm/7" in diameter.
  • Place 1/3 cup of the Filling into the middle of the rolled out dough.
  • Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
  • Flatten the ball slightly and shape the flattened disc into a circle using your hands.
  • Turn the dough over so the "sealed" side is facing down. Use a rolling pin to roll it out to about 1 1/2 cm / 2/3" thickness. Repeat with remaining dough.
  • Heat 1 tbsp of oil in a non stick fry pan over medium heat.
  • Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown.
  • Turn the Paratha over and cook the other side for 1 minute 30 seconds.
  • Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
  • Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
  • Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn't need anything on the side.

Nutrition Facts : ServingSize 246 g, Calories 440 kcal, Carbohydrate 76.6 g, Protein 10.2 g, Fat 9.9 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 16 mg, Sodium 1183 mg, Fiber 3.4 g, Sugar 104 g

MIXED VEGETABLE PARATHA (STUFFED INDIAN FLAT BREAD)



Mixed Vegetable Paratha (Stuffed Indian Flat Bread) image

Another vegetarian North Indian favorite. The red chilli powder referred to is made of dry Kashmiri chillies. Serve with yoghurt or a spicy Indian pickle.

Provided by Galley Devil

Categories     Breads

Time 1h5m

Yield 4-6 parathas

Number Of Ingredients 16

450 g whole wheat flour
2 teaspoons vegetable oil
200 ml water
1 teaspoon salt
1 potato, large, boiled, grated
2 tablespoons green peas
2 tablespoons carrots, finely chopped
2 tablespoons cauliflower, finely chopped
3/4 teaspoon red chili powder
3/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
4 green chilies, finely chopped
1 medium onion, finely chopped
2 tablespoons coriander leaves, fresh, chopped
ghee, as required
salt, to taste

Steps:

  • Mix together the ingredients for the dough and knead well till smooth.
  • Divide the dough into 4 - 6 equal portions and form into balls.
  • Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.).
  • To prepare the stuffing, boil all the vegetables, except the potato, until tender.
  • Add the potato and mix well.
  • Add the rest of the ingredients for the stuffing. Mix well.
  • Divide the stuffing into the same number of portions as discs and spoon into the middle of each disc.
  • Bring the edges together and seal.
  • Gently shape it back into a ball.
  • Roll out each ball into a disc 1/2 inch thick.
  • Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown.
  • Drizzle a little ghee or oil all over.

Nutrition Facts : Calories 480.1, Fat 4.7, SaturatedFat 0.7, Sodium 604.5, Carbohydrate 99.5, Fiber 16.6, Sugar 4.9, Protein 18.1

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