Ingredients
Pastry
3 cups chapati flour
1/2 tspn salt
1 tblspoon
water to mix
Method
Sieve the flour and salt together. Add the oil, rub it in so that it appears like crumbs, slowly add the water to make a firm dough. Knead well, leave aside for 30 mins
Filling
2 medium potatoes, peeled, boiled and mashed
small head of brocholi, steamed and mashed
salt to taste
1/2 tspn black pepper
1/4 tspn ajwain
Method
mix all the above
Stuffed Paratha
1/2 cup olive oil for frying
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtRDrkDGHjDwP3hOdlBmAU409kUvq2LCrTMhZWSRNbBFGRim3-25ACJcN4d1yCbr0LtSZoBLwumwz_Tz-68CsGhs6DOd1L70OpnOqfWsFtQtG09X6Pdup49xkf-M_i-aY65MJ6rQgb90/s320/collage1.jpg)
1. Divide the dough in 6 parts, further divide each portion into two and roll out to get a 4 inch diameter roti.
2. Place a heaped tablespoon of the potato mix on the roti and spread evenly.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBc9idV7iLYtW7L2_4vWZbjlTvnEEfZVUR1F2twLERIQ3B3wYqD4-xMNFu7pd4tl5lavXxWZpW_j0YHXUfG3Z3V2GuKoK8CsI0aBRx6xwetou5jUxKJXlwES7gQvUfdYTfpkz8pVHcls/s320/collage2.jpg)
3. Place the other roti on top, seal the edges, and roll until it is about 7 inch diameter.
4. Place a little olive oil on a hot tava (frying pan)
5. Place the paratha carefully and fry both sides for couple of minutes each side.
6 Repeat until all the paratha are made.
Serve with any curry or chutney. I served it with beans curry.
I tried to make these paratha the proper way, but I had the same results as Shyamala with her alu parathas.
So I made these the way we make stuffed chicken paratha, or turkey, just after christmas LOL
That is one creative recipe...thanks so much for this idea.
ReplyDeleteCheers,Trupti
Thank Trupti, I felt like trying this after seeing your courgette parathas - zucchini!
ReplyDelete