International Kitchen - Deepa's Stuffed Paratha
Ingredients
For the chapatis:
- 325g chapatti flour
- 2 tbsp veg oil
- 200ml of luke warm water
For the stuffing:
- 6 medium sized potatoes
- 1 onion chopped
- 2 tsp sesame seeds
- 1 tsp mustard seeds
- 1.5 tsp cumin seeds
- salt
- green chillies
- lemon juice
- fresh coriander
- 2 tbsp oil
Method
Chapatis:
- Put the flour in a mixing bowl with the oil. Slowly add the water to the flour and mix using fingertips. When enough water has been added (you may need more or less than the amount in the recipe) you will have a firm dough that doesn’t stick to your fingers.
- Knead the dough for 2-3 mins until soft and bouncy then put aside.
Filling:
- Boil the potatoes and then mash them (can leave the skin on if you want)
- Heat the oil in a frying pan. When hot add in the spices to the oil (they should pop), then add the onions. Cook till golden brown and softened.
- Add in the mashed potato, fresh coriander, salt, chillies and lemon juice to taste and mix.
To make the stuffed parathas:
- Split the dough into roughly 6 balls. Using a thin rolling pin roll each ball out into a flat circle roughly 10cm diameter using flour to dust the surfaces.
- Split the stuffing into 6 balls. With your hands roll each ball of stuffing into a flat oval disc about 4 cm in diameter. Place into the centre of the rolled chappati and fold the sides of the chappati over the ball to seal it completely. Roll this stuffed ball out with the rolling pin using light pressure into a circular shape – or whatever shape you choose!
- Heat a frying pan over a medium to low heat and cook for few minutes on either side. You can drizzle a small amount of oil around each paratha when cooking so it turns a golden-brown colour.