Filling of potatoes, green peas and corn filled inside whole wheat flour to make delicious and healthy Indian style flatbreads. Super easy & you can make a bunch ahead to have them on hand anytime craving hits!
These paranthas. I grew up eating lots of different sorts of stuffed paranthas. Paranthas are Indian flatbreads which are made plain and sometimes stuffed with different sorts of filling both meatless & with meat and cooked on skillet with oil or ghee. In Northern India, these are usually served with plain fresh yogurt , pickle and endless cups of chai. Meal that will leave you wanting for more even after you have eaten your share.
This stuffing is new to me but when my mom aka Jerry’s mom started to crave these, I decided to learn her recipe and anyways how can I pass any offer to learn good recipes from her?! You might remember I have mentioned countless times that she is an amazing cook and every time I am visiting, I look forward to learning some good recipes from her collection. So these paranthas. Well I do apologize for bad photography today. But oh well, even if my photography is not my best today, you need to try these.
These are really simple to make. All you need to make these is to make this dough which is also unique in itself as it uses tomato puree to make the dough. Then the filling is cooked with all the ingredients and allowed to cool. Then simply start by rolling one ball of dough at a time. Place little filling in the center and bring all the sides together. Roll into your favorite shape and a medium thickness making sure to keep it even on all sides. Then its cooked on skillet using a little oil and served hot with some fresh yogurt, pickle and hot chai!
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- 1.5 cups whole wheat flour
- 1 cup all purpose flour
- 2 TBSP butter
- Salt to taste
- ¾ cup tomato puree
- 2 tbsp cilantro chopped
- ½ tsp cumin seeds
- 2 large potatoes, boiled, peeled & shredded
- 1 cup green peas, parboiled ( I simply put them in a bowl with little water and cook in microwave for 2-3 minutes or on stovetop. Then simply drain the water.)
- 1 cup sweet corn, parboiled ( same as green peas)
- 1 large onion, shredded & squeezed
- 2 serrano peppers, chopped finely or any green chili as per taste
- Salt to taste
- 1 tsp sugar
- 1 tsp red chili powder
- ½ tsp cumin seeds
- 1 tbsp breadcrumbs
- ½ cup cilantro, finely chopped
- 2 tbsp oil
- Extra dough for rolling
- Oil for cooking
- Mix both the flours. To it add melted butter and mix it with our hands. Now in a small pot, add tomato puree (If using store bought add ½ cup water and if homemade then it's already watery),salt and cumin seeds and cook covered on medium high heat for good 7-10 minutes. Then take it off heat and stir chopped cilantro. Let it cool. Now add tomato puree mix to the dough and mix. Knead into a smooth soft dough. If it feels too dry, add water 1 tsp at a time. Once you get a soft supple dough cover and let it sit for an hour.
- In a hot skillet, add oil. To it add shredded & squeezed onions and cook on med-high heat. To it add green peas and cook for another 3-5 minutes. Now add corn and cook for another 3-5 minutes. Now add salt, red chili powder, green chilies, cumin seeds, sugar and stir until mixed. To it add shredded potatoes. Stir it around and let it cook on low-medium heat for another 5-7 minutes. Take it off heat and stir cilantro and bread crumbs into the filling. Taste and make sure all seasonings are as per your taste.
- Now heat a flat skillet. Divide the dough into small balls or according to the size you want. I like making them into small balls that fit into my hands while rolling. Roll one ball using flour. Take around 1-2 tbsp filling and put it in the center of the dough. Bring all the sides together to cover the filling. Then roll it in flour and roll it into shape of your choice. You might need to sprinkle it with some flour while rolling for easy rolling.
- Transfer it to a skillet and cook on med-high for 2-3 minutes until it starts to turn golden. Flip and repeat. Now add little oil on the top side and flip. Add some more oil on the bottom side which is now on top. Cook by pressing by a spatula. Once completely cooked, serve either hot or warm with yogurt, pickle and if you wish hot chai or chilled beer.
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