I love making/eating parathas. It is one way I load up everyday rotis. There are no talks at the table when parathas are on the menu. I usually serve them with yogurt or pickle. I usually make a big pile of them so that we can enjoy them for next days lunch also Â – I cut them into strips/squares, whatever he prefers, next day for Ishaan’s lunchbox.
Few days ago we visited Kansas zoo with our friends. That was the first time, we went there with lunch packed. I made a pulav and my friend Amrita brought these tasty parathas. I loved her parathas. I might have eaten Ishaan’s share of paratha also :). I got her recipe and wanted to make them at home. I followed whatever I remembered. They came out so well. My little chef helped me make them. I had only peas and carrots with me, but a lot of other veggies can be used in the stuffing.
3 cups wheat flour
1 cup vegetables (like peas, carrots, potatoes, cabbage, cauliflower)
1 cup crumbled paneer
1/2 cup onion
2 tea spns ginger-garlic paste
1/2 tea spn garam masala
1/2 tea spn chilli powder
1/2 tea spn cumin seeds
A pinch turmeric
1/2 tea spn coriander-cumin powder
2 tbl spns chopped coriander leaves
Make a dough mixing wheat flour, water, salt and a little oil. Do not make the dough too soft or too hard. Cover it and keep aside for atleast 30mins.
Cook all the vegetables and keep aside. I used carrots and peas only when I made these, but you can use some or all the vegetables mentioned above.
Heat a little oil and add cumin seeds. Then add onion, ginger garlic paste and little salt. When onions get slightly soft, add garam masala, coriander-cumin powder, chilli powder, turmeric, salt, mix well. Add the vegetables and mash them to remove any lumps.
Now add paneer, coriander leaves, mix well. Adjust salt if needed.
Make small balls from outer dough and vegetable stuffing.
Make parathas. Roast them on hot tava.
Serve hot with some butter/ghee and pickle/yogurt.
Serves : 4
Preparation time : 45 mins