Indian Recipes
| By Roti & Parantha Recipes |
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
Ingredients
|
| 1 |
Wheat flour |
3 cups |
| 2 |
Potatoes, boiled, peeled & mashed |
2 |
| 3 |
Paneer, mashed or grated |
100 grams |
| 4 |
Cumin seeds |
1/4 teaspoon |
| 5 |
Asafetida [heeng] |
a pinch |
| 6 |
Salt |
to taste |
| 7 |
Green chilies, finely chopped |
2 |
| 8 |
Fresh coriander leaves, finely chopped |
2 tablespoon |
| 9 |
Red chili powder |
1/2 teaspoon |
| 10 |
Onion, finely chopped [optional] |
1 |
| 11 |
Garam masala |
1/4 teaspoon |
| Method |
Combine flour and 1 /2 teaspoon of salt, together with enough water to
knead to a soft dough, set aside.
In a large bowl, combine mashed potatoes, grated or mashed paneer,
green chilies, chopped coriander, red chili powder, garam masala and
salt, mix well until incorporated.
Make several small balls out of dough, take one ball, roll it on the
floured surface, add 1 tablespoon or more stuffing in the centre, close it
and roll it again. Heat the griddle [tava] over medium-high heat, put the
rolled parantha on the griddle, and cook it on both the sides by adding
enough oil. Repeat this process with other balls and serve.
|
| Servings - as per size |
|
|
|
|
|
|
| Introduction
of the dish |
|
Stuffed paranthas are very famous in India, you can stuff it
with any stuffing you like.You can stuff any left-over vegetables, and is the great
way to use your left-over vegetables.
|
| Served
With... |
|
Achar or chutney
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
