Mixed Stuffed Paratha Recipes

CHEESE PARATHA | CHEESE STUFFED PARATHA RECIPE

Steps:

• I prepared my dough in the Nutril mill artiste. You can prepare it any stand mixer or knead it hand also.
• In a mixing bowl, add the whole wheat flour, oil, and salt. First, mix it and then slowly add water little by little and knead into the soft dough.
• If you are using the stand mixer, follow the instructions accordingly. In my artiste, I first add all the dry ingredients and mix it in pulse mode. Then add 3/4 cup of water and mix it using pulse mode. Then I knead the dough at speed 3 or 4 for 5 to 7 minutes. If needed, I add a tbsp or two of water.
• After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.
• Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into eight balls.
• In a mixing bowl, add the grated cheese, Italian seasoning, and red chili flakes and mix it.
• On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now take about 1 to 1.5 tbsps of cheese stuffing and place it in the center. Add the filling according to your dough size.
• Bring all the edges in a pleated/folded fashion towards the center. Usually, all the recipes call to pinch off the excess dough as we bring the edges to the center. But I don't do that. I press the excess dough and flatten it.
• Now using the rolling pin, evenly roll the paratha into 6 to 7-inch circle. The paratha dimensions are to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Apply equal pressure when rolling. That's something that I learned from my friend. Shake off the excess flour.
• Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.
• Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
• Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread 1/4 tsp of oil around the edges, and cook for 30 seconds.
• Now flip the parathas and spread some oil (1/4 tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below.
• Parathas will puff up too, and that's a good sign. :-)
• Note - Make sure you press the edges so that it cooks well. Add oil as required and flip the parathas as required. We need to cook until the parathas are crisp, and brown spots appear. Be a little generous with the oil.
• Place the prepared paratha separately and apply a small layer of butter. This step is optional.

ALOO PARATHA RECIPE | POTATO STUFFED PARATHA

Steps:

• Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
• While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
• Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
• When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
• Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
• Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
• Optional: Also add the optional ingredients - ajwain and fennel powder.
• Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
• Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.
• Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
• Method 1- Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
• If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
• Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
• Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
• Sprinkle some flour on the rolling area .
• Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
• Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
• Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
• Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
• Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.
• Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
• When the pan is hot, gently transfer a rolled aloo paratha to it.
• With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
• You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
• Smear some ghee on this side as well and press down the edges to cook thoroughly.
• Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
• Top aloo paratha with some butter and serve with pickle or yogurt.

MIX VEG STUFFED PARATHA

Steps:

• Making of Dough:
• Make a soft n pliable dough,as we do for roti and keep covered.Use warm water to get soft dough.
• Making of Filling:
• Boil, mash the potato and keep aside
• Heat a pan with oil and temper with fennel/cumin seeds and add shredded or crushed veggies. Add Ginger garlic paste and fry for a minute in low flame. Add turmeric,garam masala,red chilli powder,salt and coriander leaves and give it a quick stir in medium flame. Add boiled mashed potato if desired for better binding.
• Making of Paratha:
• Cool down the mixture and make equal sized balls. Make equal sized balls from the dough as well.
• First roll a ball of dough as we do for roti and keep the stuffing in the centre. Fold from all side bringing to center and seal the stuffing. Roll again till desired thickness. Use dry flour as needed while rolling parathas.
• Heat tawa and drizzle oil and toast both sides in medium flame till golden spots appear. Serve Parathas with Raita or pickle or even just as it is. Perfect for lunch box as well.

MIXED STUFFED PARATHA RECIPE

Steps:

• Preparation Steps for Mixed Stuffed Paratha Recipe:- 1. In one large bowl add all purpose flour, wheat flour, salt, oil and water (as per your need). 2. Mix all ingredients well and form a soft dough from it. 3. Divide this dough into 4 large sized balls. Ball size should be same. Keep them aside. 4. Now in another bowl add shredded paneer, cheese, chopped coriander leaves, chopped green chili, Chopped onion, salt, black pepper powder and chopped capsicum. 5. Mix all the ingredients well. Now also divide stuffing in 4 equal balls and keep them aside. 6. Now take one ball of dough and roll out into a 70 mm circle. 7. You can dust it with dry wheat flour to make a circle. 8. Now take one ball from stuffing and slowly arrange into the center of the rolled out circle, now with fingers collect all sides of a circle in the center and seal them by pressing with fingers only. 9. Now again sprinkle dry flour on it and slowly roll out so stuffing should not come outside. This time you make 100mm circle. 10. Heat your pan on medium flame and place this stuffed paratha. Spread oil all over the paratha and within its side also. 11. Let cook the paratha till becomes golden in color, now with the help of spatula change the side of the paratha and let it cook again from the other side. 12. Spread oil on other side also. Cook it till it becomes golden brown. 13. When it's cooked properly from both sides, bring it out on a kitchen towel to drain extra oil. 14. Finish remaining dough by repeating this process. 15. If you desire, you can top with butter and enjoy this tasty paratha with your kids.

STUFFED PARATHA - STUFFED PARANTHA

Steps:

• Take the flour, salt and the stuffing in a bowl. Mix it together.
• Add just 1 tbsp of water at a time and keep kneading to form a soft dough. Since there is moisture in the stuffing, you may need less water.
• Do not rest this dough longer as it might become soggy. The vegetables keep oozing out water. Roll out and make parathas like regular rotis.