STUFFED PARATHAS || INDIAN FLATBREAD || PUNJABI BREAD
A detailed beginner’s guide to making perfect, STUFFED PARATHAS at home. Parathas are the most popular unleavened flatbreads from Indian cuisine. In fact, these are a staple in many Indian homes and are eaten for breakfast, lunch, or dinner. In fact, plain paranthas like chur- chur Parathas and namak ajwain parantha are equally popular. Paranthas are mostly served with chutney, butter, pickle, curry, dals, or even plain with tea.
However, Today I am sharing stuffed parathas with a variety of stuffings. You can use these stuffings to make these mouthwatering paranthas: gobhi paratha, gajar paratha, peas paratha and mix veg parathas are a few of them. Gajar paratha is one of my favourites as it is filled with healthy carrots.
Carrots are a particularly good source of beta carotene, fibre, vitamin K1, potassium, and antioxidants ( 1 ). They also have a number of health benefits. Carrots are weight-loss-friendly food and lower cholesterol levels and improved eye health
Cauliflower is a cruciferous vegetable that is naturally high in fibre and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fibre to enhance weight loss and digestion, choline that is essential for learning and
Green peas contain a decent amount of heart-healthy minerals, such as magnesium, potassium and calcium. Diets high in these nutrients may be helpful for preventing high blood pressure, which is a major risk factor for heart disease
For the dough, you have to mix wheat flour with water, salt and oil (optional). The dough is kneaded until soft and is put to rest for a while.
Then for stuffing, we use grated vegetables and seasoned them with masalas, coriander and green chilli and then we put this stuffing in between two rolled discs of dough that further rolled to thin flatbreads
Most often we eat these stuffed, healthy & delicious parathas for breakfast with curd, pickle or butter. You will find more such breakfast options in the blog category Breakfast Recipes and Quick food for Breakfast
STUFFED PARATHAS-A PERFECT INDIAN BREAKFASTCourse: Breakfast, Lunch, DinnerCuisine: IndianDifficulty: Medium
scrumptious stuffed parathas with butter and curd can be eaten in any meal of a day.
- INGREDIENTS FOR THE DOUGH:
whole wheat flour………..2 cups
salt as per taste
oil …..1 tbsp
water for kneading
- FOR THE CARROT STUFFING:
onion chopped ……..1big
chopped coriander ……Handfull
garam masala……….1 tsp
cumin powder” jeera powder”………1 tsp
a pinch chat masala
salt to taste
red chilli powder to taste
- FOR THE PEAS STUFFING:
Green peas…..1 cup
onion ……1 big (chopped)
green chilli ….1 (chopped)
fresh coriander ….Handfull
ginger ……1 tsp
Besan ……1 tbsp
salt to taste
red chilli powder to taste
chaat masala … a pinch
- FOR THE CAULIFLOWER STUFFING:
Gobhi or cauliflower ………1 big
Green coriander……………..5 tbsp
Onion chopped………………1 big
Red chilli powder…….1 tsp
Chat masala…………….1 tsp
Garam masala…………..1/2 tsp
- FOR THE GREEN CHILLI PARATHA STUFFING:
green chilli …….10-12
mawa / paneer …..1/2 cup
onion …….1 big
fresh coriander …..handfull
salt to taste
red chilli powder ,,,as required
amchoor powder …. 1 tsp
- FOR MOOLI (REDISH) PARATHA
Green coriander …..3tbsp
Green chilli chopped…..1 tsp
Red chilli powder…….1/2 tsp
Amchoor powder……..1/2 tsp
Garam masala……….1/4 tsp
Salt as per taste
Pinch of ajwain
- PANEER KA PARATHA:
Onion chopped……1 big
Green chilly chopped…..2 tsp
Coriander green chopped ……….4 tbsp
Red chilli powder ………1/2 tsp
Garam masala………….1/2 tsp
Salt as per taste
Chat masala……..a big pinch
- FOR THE DOUGH:
- knead the flour with salt and oil with enough hot water to make a nice soft dough.
- keep aside covered for resting for about 1/2 n hour.
- FOR CARROT PARATHA:
- Wash, peel and grate the carrots.
- Take a frying pan and add 1 tsp oil carrots and sauté on the fire till the carrots are soft and dry. take off the fire and add the spices, onions, green chilies and coriander leaves. mix well and taste for seasoning.
- FOR CAULIFLOWER PARATHA:
- Wash, pet dry and grate cauliflower florets .
- Add chopped onion, ginger, coriander and green chilli. Add all the dry spices and mix well. Taste and adjust seasoning.
- FOR PEAS PARATHA:
- Boil 1 cup of peas with 1/2 tsp of salt till turn soft. Drain and keep aside.
- Heat oil in a frypan, add chopped onion, green chilli, ginger and stir well. Add 1 Tbsp of besan and roast till fragrant, add all dry masalas and mash peas with leddle.
- Adjust seasoning.
- FOR CHILLI PARATHA:
- Wash, dry and chop green chillies.
- Add crushed paneer/ mawa.
- Add onion, fresh coriander, ginger and dry masalas. Mix well.
- FOR MOOLI PARATHA :
- For mooli ka parantha grate mooli and squeeze well to drain water out of it discard this water. Now add grated ginger, green coriander and chopped green chilly. Add all dry masala and mix well mooli stuffing is ready.
- FOR PANEER PARATHA
- Crushed paneer and mix all ingredients in it. Your paneer filling is ready. Use same method as above for making parathas make crunchy crispy parathas and enjoy with curd and butter.
- Rolling Paratha method is same for all types, just change the stuffing and enjoy famous indian stuffed paratha/ flatbread.
- FOR THE PARATHAS:
- make small balls out of the dough. roll it round, heat a iron griddle or a tawa well.
- place filling on one round and cover with the other round.
- Roll the paratha with the filling till smooth taking care it doesn’t break.
- heat a iron griddle or a tawa well.
Add spoon full of oil and shallow fry paranthas and cook on both sides till done
- Flip and cook other side too till turn brown.
- Serve hot with pickle of your choice or even plain, in Punjab we eat parathas with butter and curd, also try this way I am sure you will love it.
- Delicious traditional Punjabi or Indian parathas/bread.
- Tips to make good parathas
- Kneading dough well is the key to make good soft, flaky parathas. Knead it for good 3-4 minutes to get a soft texture.
- Using right amount of water & oils is another important thing to get the paranthas right.
- Resting the dough for a while helps the dough to absorb the water and keep them soft for long hours.
- salt should be a last thing to add in the stuffing, as vegetables will release water and stuffing will become runny and will be difficult to handle.
baking basic recipe Bhindi chaat cocktail snacks cottage cheese diet food Dip dry curry easy recipe easy to cook halwa health recipes healthy healthy breakfast healthy breakfast options healthy drink healthy salad healthy salad options how to bake how to cook how to make Indian Breads Indian cuisine indian curries indian curry Indian food indian fudge indian snacks Indian streetfood Indian sweet mango middle eastern paneer puddings raw mango Refreshing Drink rice salad simple curry stuffed bread stuffed indian flatbread Tahini vegetarian vegetarian food
A Food Blog With Easy to Understand Recipes CLear Discriptions With Pictures And Vedios To Make Restaurent Like Food At Home…