Stuffed Vegetable Paratha ( One recipe - Multiple flavors )

    If there is one recipe that is easy to pack for my little one's lunch box, it is Paratha. Long before, the time when I just moved into Mumbai, I had serious trouble getting my rotis/chappathis in round shape. But all those moments are a thing of the past. Now I can boldly say I am comfortable making a quick paratha or Chapathi with Subzi ( Curry/poriyal) with ease, and get it tasty as well. Cooking is not an up hill task, it is a matter of us taking interest and invest time to learn, experiment and finally do the cooking with lots of love sprinkled in your ingredients. Here goes this simple yet delicious cum nutritious recipe.

Recipe:

          Just note that this is a recipe for vegetable stuffed paratha. There are other yummy parathas like Methi paratha, palak paratha. They have different recipe and I will post them shortly.

Disclaimer:
          There is no international / national standard controlling the way we make parathas. It can be done in infinite ways to suit our taste buds. You can add or remove ingredient the way you want it. Ultimately people should enjoy eating, with that aim you can cook it in anyways. And the below is my way. :) Just be open to better it with innovative approaches that would expand your cooking horizon and expertise.

Cooking Level: Intermediate


For Chapathi Dough:

                Wheat flour  - Start with 1 Cup or go for more if you need more parathas
                 Salt - As required
                 Oil - 1 tbsp or even lesser

Stuffing:

      Vegetables - Pick one of, Grated Radish / Grated Carrot / boiled Mashed potato / Boiled and mashed green peas / Or all of these? yes you can do that too :)

       Spices:
                 Turmeric Powder
                  Red Chilli Powder
                  Corriander Powder
                  Jeera Powder
                 Kitchen King Masala or Garam masala
                 Salt as required

            There is no specific measurements for the above spices. It would depend on the quantity of vegetable you are using for stuffing.You can adjust the spices to your taste. There is no hard and fast rule here. You can even replace red chilli powder, with well mortared green chillies and garlic pods.

Other items you will need:

             Dosa pan or non stick pan
             Dosa Spatula
             Rolling pin and wooden chakla
            

Way to go:
                 
Making the dough:

•       Mix the wheat flour with water with a little salt. Knead them to a soft dough. Dough should not be thick nor too loose/soft. Should be of consistency that is easy to roll using a rolling pin. 
•    Adding a spoon or little more of oil, to the above mixture before kneading, helps in getting a soft dough that also doesn't stick the bowl in which you are kneading the mixture. 

 Note:  If you have food processor, then it is much easier to make a soft dough.

•     Divide the dough into equal portions of balls. Let the balls be little bigger than a lemon.
•     Flatten the balls slightly with your hand a bit and keep them ready for the stuffing to go inside it. 

Note: Dust the dough with wheat flour as you roll to prevent it from sticking to the wooden board or rolling pin. 

Stuffing:

•    Mix all the ingredients given in "Spices" into a small bowl. Add very little water to dissolve the spices. Keep it aside
•  Keep the grated vegetable ( or mashed vegetable or mix ) of your choice handy.
• Heat oil in a kadai and when Oil is hot, pour the spice mixture ( do not forget salt) and cook it for 2 to 3 seconds.
• Quickly add the grated/mashed vegetable of your choice
• Mix well and good in low flame until they blend well and all moisture is absorbed. If there is moisture you will not be able to roll the parathas properly. 
• Once done, remove them from flame, and let them cool.
• Divide the stuffing and roll the mixture into balls smaller than the dough balls you have made earlier.

Make the paratha:

•            Place the stuffing in the middle of the flattened dough.
•            Seal the edges of the dough by pulling it to the centre and ensure the stuffing is seated properly inside the dough.
•            Carefully press it with the rolling pin and roll to nice round shape. Unless there is some moisture in your stuffing, you should be able to easily do this step.
•            Sometimes even if you mess this step and stuffing leaks out, manage to get it to a thin circle, you can still toast your paratha to eat it. The taste will not be compromised :)
•            Once you roll it into thin circle, heat a dosa pan, and toast the paratha on both sides drizzling it with oil or ghee.  Cook till it gets golden spots and cook on both sides. 
•   Serve it on a plate with Raitha or pickle as per your taste or that of your audience's taste.

Verdict: My mom in law tagged me as "Paratha Expert". Little too adulating that is. Well a typical north indian might find my recipe too basic I guess :D But never mind I could keep the people at my home happy with my parathas and that is enough for me.Esp my little angel who finishes off them in one go without much fuss.