Parathas – the filling can be whatever you want!
How you make it is your choice too, from traditional, spiral, or pastie style.
2 cups wheat flour
2 tbsp oil
1 tsp salt
1 tsp ajwain - optional
1 tsp jeera - optional
1 tsp Haldi - optional
Lukewarm water to bind
Ghee or Oil to brush the parathas.
1 cup frozen vegetables
½ tsp whole jeera
1/4 tsp turmeric
1/2 tsp green chilli, ginger and garlic paste
½ tsp dhana jeera
Salt to taste
Defrost one cup of frozen vegetables and steam/boil them for 3 minutes. Drain the excess water and mash with a potato masher. In a pan add oil and jeera, add the mashed vegetables, spices and lemon if using. Cook until the mixture is soft and dry and allow to cool.
Potato and Mung Bean Sprouts Paratha
1 cup steamed and mashed potatoes, cooled
1 cup steamed mung bean sprouts, cooled
1 tablespoon oil
1/2 tsp whole jeera
1/2 tsp sesame seed
1/4 cup chopped onion Salt
1/4 tsp turmeric powder
1/2 tsp green chilli paste
1 tsp ginger paste
Freshly chopped coriander
In a pan heat the oil, add jeera and sesame seeds. Next add chopped onions and cook till golden brown. Add turmeric, chili and ginger paste, salt, mix and cook for one minute. Cool the mixture. Once cooled add mashed potato, sprouts, chopped coriander, lemon juice and mix.
Fresh spinach- washed dried and finely chopped.
2 tsp dhana jeera powder
1 tsp red chilli powder
1/2 tsp spoon haldi
1 tsp sesame and salt to taste
2 - 3 medium potatoes (use potatoes that are fluffy, not sticky, when mashed)
1 tsp salt
A pinch of turmeric
3 green chillies - chopped
2 tsp lemon juice or to taste
Fresh coriander- finely copped
Ginger, Garlic & Garam Masala (optional)
Chop and boil the potatoes allowing them to dry out a little before mashing to a smooth consistency. Add the rest of the ingredients to the mashed potato and mix together. Make small balls of the mixture, ensuring that each aloo ball is smooth and round - this will later be wrapped in your dough. Leave to cool.
To make the dough, combine the flour, oil, salt and spices if using. Use lukewarm water to bind the ingredients into a soft dough and leave to rest for at least 30 mins.
Take a piece of dough around the size of a golf ball and roll this out into a small circular disc.
Add your filling to the centre of the dough.
Bring the edges of the dough up to completely cover the filling.
If using spinach as the filling, spread the dry spice powder over the rolled disc before adding the spinach.
Gently roll out the ball of dough as you would a rotli; add a little dry flour to stop it from sticking.
Place the paratha in a frying pan/tawa. Once cooked on one side, flip the paratha and spread a little ghee on the cooked side. Flip the paratha again until cooked on both sides.
Enjoy hot with yogurt and pickles :)