Vegetable-Stuffed Parathas Indian Recipe

Vegetable-Stuffed Parathas Indian Recipe

Ingredients

CAULIFLOWER FILLING:

• 1 teaspoon safflower or other neutral oil
• 1/2 teaspoon carom seeds
• 1 (1-inch) knob of ginger, minced
• 1 to 2 hot green chiles, finely chopped (seeds removed to reduce heat) 2 cups grated cauliflower
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Garam Masala
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

PARATHAS

• 1 recipe Wheat Roti Dough or gluten-free Chia Roti Dough 1/2 teaspoon carom seeds
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt flour for dusting
• 1 to 2 tablespoons safflower or vegan butter, for cooking

POTATO FILLING:

• 2 cups wellmashed potatoes (3 medium or 2 large potatoes, boiled and mashed)
• 1 (1-inch) knob of ginger, minced
• 1/4 cup chopped cilantro
• 1 to 2 hot green chiles, finely chopped (remove seeds to reduce heat) 1/2 teaspoon ground cumin
• 1/2 teaspoon Garam Masala

Method

1. Filling: Heat the oil in a large skillet over medium heat
2. Add the carom seeds, ginger, and chile, and cook for a minute
3. Add the grated cauliflower, cumin, garam masala, cayenne, and salt
4. Mix well, and cook until the cauliflower is dry, 5 to 7 minutes
5. Mix in the cilantro
6. Cool the filling before using
7. Alternatively, you can use the filling mixture raw
8. Combine all the ingredients except salt
9. Add a good sprinkle of salt to the filling when it is placed on the flatbread dough, then seal, and proceed with the recipe
10. Parathas: Make the dough, cover, and let it rest for 15 minutes
11. Divide the dough into 8 to 10 balls
12. Take a dough ball, flatten it, and coat liberally in flour
13. Using a rolling pin, roll the dough out to a 7-inch circle
14. The flatbread needed for the parathas is rolled out slightly thicker than for rotis, and slightly larger, to accommodate the filling
15. Place 2 to 3 tablespoons of the filling in the center of the dough
16. Fold the flatbread into a square and press to seal
17. Or collect the edges and seal in the middle like a siu mai dumpling
18. Flatten with your hand, coat with flour, and roll out the flatbread with a rolling pin using light strokes
19. Heat a large skillet over medium heat
20. When hot, place the flatbread in the skillet
21. Cook for 30 to 45 seconds
22. Flip, and cook for another 30 to 45 seconds
23. Brush the top lightly with oil or vegan butter, flip, and cook for 30 seconds or until golden brown on the bottom
24. Brush the top lightly with vegan butter, or oil, flip, and cook for 30 seconds or until golden brown on both sides
25. Store in a container lined with paper or kitchen towel
26. The parathas can be refrigerated for up to 3 days
27. Reheat in a skillet before serving
28. In a bowl, mash the potatoes really well
29. Add the ginger, cilantro, cumin, garam masala, carom seeds, cayenne, and salt
30. Mix well
31. Taste and adjust salt and spice
32. Proceed to make the parathas
33. Variation for the dough: Add 1/2 teaspoon carom seeds or cumin seeds to the dough recipe
34. Omit the carom seeds from the filling
35. The steps above show the easy square method of making parathas
36. Other methods include: collecting the edges to the middle like a Japanese siu mai dumpling and rolling it out; and rolling up the flattened dough like a rug and coiling the roll around itself in a circle before rolling it out with a rolling pin
37. Gobi Paratha

Full List of Bread Recipes
Full List of Paratha Recipes