This humble tuber is not much appreciated by many, but parathas made of suran (yam) stuffing tastes simply yummy. A great way to feed those who has no liking for it. It is very nutritious as it contains vitamins and provides fibre. It tastes just like aloo paratha and can be packed for any lunch box meal for old and young alike. Enjoy it with some yoghurt, pickle or butter. So check out the step by step pictorial recipe to prepare it.
- 250 gms. Suran / Yam, boiled & grated
- 1 tbsp. oil
- 1/4 tsp. asafoetida (hing)
- 1/2 tsp. cumin seeds
- 1 tsp. ginger, grated
- 2 green chilies, chopped
- 1/2 tsp. turmeric powder
- salt to taste
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/2 tsp. garam masala powder
- 1/2 tsp. amchur powder (dry mango powder)
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
- 1 tsp. coriander leaves, chopped
- 1 tsp. fried onion (opt)
- 2 cups atta (whole wheat flour) + pinch of salt
- oil to shallow fry
Knead a stiff dough with atta, salt to taste and required quantity of water. Keep aside.
Heat 1 tbsp. oil and temper with cumin seeds and asafoetida. Sauté for a few seconds. Now add the ginger and green chilies, followed by all the dry spices. Sauté for a few seconds.
Add the boiled & grated suran (yam) and mix everything well. When done, switch off the flame. Add the coriander leaves and fried onion. Give it a stir and keep aside to cool.
Divide the dough and the filling into equal portions. Roll out each portion into a small circle. Put a portion of the stuffing and close all the edges.
Roll out again into a circle just like a chapatti. Make similar parathas with the rest of the dough and the filling.
Heat a tawa / griddle and place a paratha on it. Roast for a minute before flipping it over. Apply some oil on the surface of the paratha and do the same on the other side too.
Fry till light golden on both sides. Fry rest of the parathas in the similar manner. Serve hot with yoghurt or / and pickle.
Heat 1 tbsp. oil & temper with cumin seeds & asafoetida. Saute for a few
seconds.
Add the ginger and green chilies,
followed by all the dry spices. Sauté for a few seconds.
Add boiled & grated suran (yam) & mix everything well.
When done, switch off the flame. Add coriander leaves & fried onion.
Give it a stir & keep aside to cool.
Divide dough & filling into equal portions. Roll out each portion into
a small circle. Put a portion of the stuffing.
Close all the edges.
Roll out again into a circle just like a chapatti. Make similar parathas with
the rest of the dough and the filling.
Heat a tawa & fry the parathas, by drizzling some oil. Fry till light
golden on both sides.
Serve hot with yoghurt or / and pickle.
No comments:
Post a Comment