Stuffed Paratha #StuffedParatha #Paratha #Wraps

ground meat

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based option while being budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Heat 1.5 tablespoons of oil in a frying pan.

Boil and mash 1 large potato.

Add 2 cups of grated cauliflower, 2 green chilies, 0.5 inch grated ginger, and 1 finely chopped onion to the pan.

Add 0.5 teaspoon cumin seeds and 0.5 teaspoon carom seeds to the pan and fry for 2-3 minutes until onions are soft.

Add the grated ginger and green chilies to the pan and fry until the raw smell goes away.

Add the drained cauliflower to the pan and fry for a few minutes.

Add 0.5 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.25 teaspoon chili powder, 0.25 teaspoon turmeric, 0.25 teaspoon garam masala, and 0.25 teaspoon amchur. Mix well and fry for another 3-4 minutes.

Add the mashed potato to the mixture and mix thoroughly.

Add chopped coriander and mint, and let the filling cool down.

Mix 300 grams of whole wheat flour and 200 grams of all-purpose flour in a bowl with 1 teaspoon of salt and 1 tablespoon of oil.

Add water gradually to form a soft dough, knead for 4-5 minutes, and let it rest for 15 minutes.

Take a portion of the dough and roll it out into a disc.

Place the filling in the center, fold the edges over to seal, and roll it out gently into a flat circle.

Heat a frying pan over medium heat and place the stuffed paratha on it.

Cook for a couple of minutes on each side until brown spots appear, brushing with oil as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens