Friday, April 30, 2010

Stuffed Spring onion and Besan Paratha


Stuffed parathas are delish and have there own special place. The good part is that they can be stuffed with anything you like and then they turn into this healthy and yummy dish! Its one good way to make fussy eaters eat their veggies. But stuffing is not limited to veggies alone, but shredded chicken or lamb can also be used and thats a whole other story.
Stuff cheese to make it cheese paratha.
Stuff egg burji to make egg paratha.
Stuff shredded / ground chicken to make chicken paratha.
Stuff ground lamb to make lamb paratha.
Stuff veggies to make wholesome veggie paratha and call it by whatever you stuffed it with!!;)
See so many types of parathas.
The stuffing can also be prepared in many different way, just like a curry or like in the following way, a special curry made with besan and any leafy vegetable. Here I used spring onions. Spring onions give a nice flavor and along with besan, the paratha has a different flavor all together.
This recipe is from my Mom. She always makes it this way and I do too now.
I have only tried besan with leafy vegetable and not other veggies, so if any one has let me know!
Take about 15 min for the stuffing to be prepared and about 2-3 min for each paratha, depending on how fast you are in making them!!!

Ingredients:

For dough:

Everyone has their own way of making roti dough, prepare it the same way. I prepare mine like this:

2-3 cup whole wheat flour
1 tsp salt
1 tbsp oil
2-3 tbsp of yogurt (optional)
Enough water to mix into soft dough

Method for paratha dough:

Knead all ingredients together in a bowl to form a soft dough. Let it rest for 20 min.

To make stuffing:

2 bunches spring onions (about 12-16 sprigs), chopped
8-10 tbsp of besan / chick pea flour (use more if you need more)
1-2 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1 tbsp oil

Method for stuffing:

Heat oil in a pan, add the chopped spring onion and saute with some salt. when they wither down, add the chilli powder, turmeric powder and saute. After its cooked, add the chick pea flour or besan with continuous stirring. Add more salt too if needed. It should all look like soft dough.





Assembly:

Take a ball, little bigger than a golf size ball, roll it out flat to about 4 inches wide. Make a golf size ball of the stuffing and place in middle of the roll out. Close it from all sides and roll out into a paratha about 6-8 inches wide.
Fry it on a pan until brown on both sides. Add few drops of oil on both side and flip on both sides. Serve with plain yogurt, raita, achaar or any curry. Enjoy!!!



Reactions:

6 comments:

  1. very nice reciipe..will try it out this weekend

    ReplyDelete
  2. nice smitha....reminds me of parathas mom makes...

    ReplyDelete
  3. Spring yummy and parathas....never tot of it...love all ur recipes.Smitha.
    Thx.
    Biny

    ReplyDelete

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