July 26, 2020
Stuffed parathas are the stuff of breakfast dreams for North Indians – Punjabis love the cauliflower and daikon stuffing, the Sindhis love the potato and lentil. The key is to cook parathas on a skillet low and long – low heat for a long time for the crust to get crispy and inside warm and gooey! These stuffed parathas can be cut into wedges and served as an appetizer.
Makes 2 parathas
1 cup cooked garbanzo beans, drained
1 cup mashed cooked sweet potato
1/2 cup chopped mint
1/2 cup minced onion
2 tablespoons olive oil
1 teaspoon ground cumin
1 tablespoon amchur
1 tablespoon freshly ground black pepper
1 teaspoon sea salt
1 cup roti flour
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup water
1/4 cup extra virgin olive oil, divided
Mash the garbanzo beans until soft and combine them with the sweet potato, mint, minced onion, olive oil and spices. Set aside.
To make the roti dough, combine the roti flour with salt, black pepper and 1 tablespoon of olive oil. Add the water and knead to make a soft pliable dough. Add another tablespoon of olive oil to coat the dough. Leave the remaining oil aside to baste the parathas. Divide dough into two equal parts to make round balls.
With a bit of dry flour and using a rolling pin, roll each roti ball into a 9 to 10-inch round. Place half the potato garbanzo mix on the middle of the paratha then roll edges over into concentric flaps to cover the entire mix.
Now using little more dry flour, roll out the filled paratha putting gentle pressure until it is about 8-inches round.
Warm up a wide skillet and cook the paratha in the skillet on each side. After both sides have cooked a little, brush oil on each side and cook on low heat for 3 to 4 minutes until crisp and done. Repeat with the second paratha.
Roasted and chopped or raw grated cauliflower also makes a delicious stuffing.
Parathas can be made a few hours ahead of time and warmed in the oven before serving.
Garbanzo beans can be replaced by other legumes or lentils.
December 02, 2022