Feline Musings

When you make parathas daily for breakfast, its quite a challenge to serve a variety each day. I have experimented with a number of unique paratha fillings, other than the regular onion, and potatoes. Today, I tried making parathas with spicy gram flour fillings and it came out well. The stuffing can also be used to make Kachoris. Here’s the recipe:

Ingredients:
For the dough: 

• • Wheat Flour (Atta): 2 cups
  • Salt to taste
  • Water as needed to make the dough

For the stuffing: 

• • Gram flour (Besan): 1 cup
  • Green chillies finely chopped
  • Onion: 1 large, finely chopped
  • Red chili powder: 1/4 tsp
  • Sahiba Sabzi masala: 1 tsp
  • Turmeric powder: 1/4 tsp
  • Asafoetida(hing): a pinch
  • Green mango powder(Amchur): 1/2 tsp
  • Cumin seeds: 1/2 tsp
  • Ginger grated: 1/2 tsp
  • Coriander finely chopped
  • Vegetable oil

Method:
For the stuffing: 

• • Heat oil in a pan with a pinch of asafetida.
  • Add cumin seeds and as they splutter add finely chopped onions
  • Add grated ginger and green chillies and allow the fried onions to take a translucent pink color.
  • Add turmeric to the onions.
  • In the gram flour, mix salt, sabzi masala, red chilli powder, and amchoor powder.
  • Add this gram flour mix to the onions and fry till the gram flour gets an orangish-yellow tinge.
  • Add chopped coriander leaves, and mix the ingredients well.

To make stuffed parathas 

• • Knead the wheat flour into a soft dough to make the parathas.
  • Make large lemon sized balls of the wheat flour dough.
  • Press the flour dough to make small round cup shape that fits in your palm.
  • Place 1 tablespoon of the gram flour stuffing in the centre and close the edges of the dough in your palm.
  • Roll out with a light hand using a rolling pin and dry flour to make the parathas.
  • Smear a hot tava or non-stick pan with oil and cook the parathas on both sides, until light brown and cooked.
  • Serve hot with white butter, curd or pickle.

Share and Show: