Mixed vegetable and cheese paratha
A filling and delicious paratha stuffed with an assortment of vegetables and some cheddar cheese.
Ingredients
For the dough-
- 5 cups plain whole wheat flour ( atta)
- 1 tsp cumin seeds
- 1 tsp freshly roasted and ground cumin powder
- ½ tsp salt
- 2 tbsp oil (vegetable or sunflower)
- 2½ cups water (more or less)
For the stuffing-
- 6-7 medium sized potatoes, quartered, washed, boiled, peeled and mashed
- a handful of spinach leaves, finely chopped
- a small bunch of fresh coriander, finely chopped
- 1 carrot, grated
- 1 onion, finely chopped
- 50 gms cheddar cheese, grated
- salt to taste
Extra oil for greasing and cooking
Instructions
The dough-
- In a bowl, mix together the flour, cumin seeds and powder and salt.
- Rub in the oil.
- Add the water, a little at a time, and bring everything together into a lump.
- Knead the dough for a few minutes till smooth and pliable.
- Cover the dough and let it rest for 15-20 minutes.
- Divide the dough into 12 equal portions
- Shape them each into a ball and slightly flatten between the palms of your hand. Keep aside.
The stuffing-
- In a separate bowl, mix together (in mashing motions) all the ingredients for the filling and divide into 12 equal sized balls.
- Ensure the stuffing is at room temperature before rolling the parathas.
The parathas-
- Take a portion of the dough and place it on a greased rolling board.
- With a greased rolling pin, roll out into a small thick disc.
- Place a portion of the filling in the middle of the disc.
- Gather up the sides of the disc to cover the filling and seal it to form a pouch.
- Gently flatten and spread with your fingertips to slightly bigger discs and finally roll them gently, taking care so that the stuffing does not ooze out...about 3-4 millimetres in thickness ( well, may not be a perfect disc...at least mine weren't ;-))
- Cook for 10-15 seconds and turn over to cook on the other side for the same time(if it sticks to the pan, grease it a bit more...either the tava or the parathas themselves)
- Turn it over for a couple of more times till brown spots appear and the paratha is evenly cooked
- Repeat the same for all the others. With practice, it gets easier.
- Serve hot with some pickle, raita or yogurt or just by themselves with a blob of ghee or butter.