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Stuffed Paratha Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|Flour||1 Cup (16 tbs) (Maida)|
|Boiled vegetables||350 Gram|
|Green chilies||10 , finely chopped|
|Ginger piece||1 Small, finely chopped|
|Coriander leaves||3 Tablespoon, finely chopped|
|Melted ghee/Melted butter||3 Tablespoon|
|Lemon juice||To Taste|
|Garam masala||To Taste|
|Asafoetida||1 Pinch (Hing)|
|Cumin seeds||1⁄2 Teaspoon|
|Ghee/Butter||2 Tablespoon (For Stuffing:)|
Serving size: Complete recipe
Calories 1860 Calories from Fat 703
% Daily Value*
Total Fat 80 g123.4%
Saturated Fat 47.2 g236.1%
Trans Fat 0 g
Cholesterol 203 mg
Sodium 4466.2 mg186.1%
Total Carbohydrates 252 g83.9%
Dietary Fiber 38.3 g153.1%
Sugars 18.2 g
Protein 45 g90.3%
Vitamin A 385.3% Vitamin C 445.6%
Calcium 26% Iron 102.6%
*Based on a 2000 Calorie diet
Rub in fat.
Add curds and water to make a stiff dough.
Keep aside for at least one hour.
Knead well and make walnut size balls of even number.
Roll into even sized rounds.
Spread one ball of filling on one round, dampen the edges and cover with another round.
Press gently and roll slightly to seal.
Bake stuffed paratha on hot tawa or griddle until both sides are light brown.
Put some fat on each side and cook for half a minute more.
To make stuffing, heat ghee in a pan.
Add cumin seeds and asafoetida.
When it stops spluttering, add rest of the ingredients.
Cook for a minute or two.
Remove from heat.
Make balls half as many as that of the dough.