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Monday, 20 February 2017

Stuffed Colourful Parathas


          These colourful whole wheat parathas are not only visually appealing, but are very nutritious with the goodness of spinach and beetroot. A great way to feed fussy people, especially kids, by giving a new meaning to your daily paratha intake. Make them wholesome by stuffing them with a potato filling. You can also stuff with any of your favourite veggie or paneer. 

          Enjoy them for breakfast, lunch / dinner, snacks or lunch box meal with any side dish, raita, yoghurt, butter or pickle. So go ahead and prepare these delicious and healthy stuffed flat breads by checking a step by step method with pictures.














Spinach Dough - 

  • 1 cup whole wheat flour (Atta)
  • pinch of salt
  • 1 tbsp. oil
  • 2-3 tbsp. spinach puree
  • water as required to knead

Beetroot Dough - 

  • 1 cup whole wheat flour (Atta)
  • pinch of salt
  • 1 tbsp. oil
  • 2-3 tbsp. beetroot puree
  • water as required to knead

Stuffing - 

  • 3-4 potatoes, boiled and mashed 
  • 1-2 tbsp. oil
  • 1 tsp. nigella seeds (kalonji)
  • 1-2 onion, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. roasted cumin powder
  • 2 green chilies, chopped
  • 2-3 tbsp. coriander stems, chopped
  • oil to shallow fry









          Blanch 1 bunch of chopped spinach for 1-2 minutes. Cool and puree it. Keep aside. Grind 1 small, chopped beetroot to a puree and keep aside. 

          For the stuffing - Heat oil in a pan and temper with nigella seeds. Add the onion, green chilies and coriander stems. Saute till light brown.

         Add the mashed potato, salt, turmeric powder, chili powder and cumin  powder. Fry for 2-3 minutes till it is well combined. Keep aside to cool down.

          For the Spinach dough - In a bowl, mix together the flour, salt, oil and the spinach puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.

          For the Beetroot dough In a bowl, mix together the flour, salt, oil and the beetroot puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.

          Divide each of the prepared dough into 4-5 equal portions. Roll out each portion into a disc just like a poori by dusting some flour.

          Now take a beetroot poori or vice versa and spread a layer of the potato stuffing over it. Then place a spinach poori or vice versa over it and seal all edges. 

          Now roll again gently to a larger disc just like a chapatti. Make impressions with a fork all over the edge on both the sides. Make similar stuffed parathas with the remaining dough.

          Heat 1 tbsp. oil on a tawa / griddle and fry the parathas one at a time on a medium flame. Add more oil if needed around the edges and over it and fry both sides till light golden in colour.

          Drain on a kitchen towel and fry the rest of the parathas in the same manner. Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.





                              Beetroot dough and spinach dough....



                               The prepared potato stuffing.




                                Take a beetroot poori and 




                               spread a layer of the potato stuffing over it. 




                        Then place a beetroot poori or vice versa over it and seal all edges. 



                                Now roll again gently to a larger disc just like a chapatti. 




                                 Make impressions with a fork all over the edge 




                                on both the sides. 






                Heat 1 tbsp. oil on a tawa / griddle and fry the parathas one at a time on a 
                medium flame. Add more oil if needed around the edges and over it and fry 
                both sides till light golden in colour.



                          Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.













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