Masala Stuffed Paratha: Looking for a spicy delicious Parata recipe for dinner from the usual plain parathas? Here comes the easy masala stuffed paratha recipe with stepwise pictures. The mashed potatoes and the yoghurt added make these parathas sooper soft and tasty. This paratha needs no special side dish as its packed full of flavors blended with Indian spices. This recipe is sure to tempt you to try at...home today itself. Enjoy..!
Ingredients
Whole wheat flour - 2 cups
Besan flour - 3 tbsp
Jeera - 1 tsp
Ajwain - 1 tsp
Red chilly pwd - 1 tsp
Garam masala pwd - ½ tsp
Yoghurt - 2 tbsp
Oil - 2 to 3 tsp
For Stuffing:
Potato - 1 big
Red chilly pwd - ½ tsp
Chopped carrot - 3 tbsp
Chopped coriander leaves - handful
Amchur pwd - ½ tsp
Oil to fry
Salt to taste
Instructions
1.
Take whole wheat flour / atta in a mixing bowl
2.
Add besan flour, jeera, ajwain, salt, red chilly pwd, garam masala pwd and mix well
3.
Add yoghurt, 2 tsp of oil and combine
4.
Sprinkle little water at a time and start kneading the dough to soft and smooth out
5.
Keep it covered with damp cloth for 20 mins
6.
Meanwhile lets prepare the aloo stuffing
7.
Pressure cook potato, peel and keep it mashed
8.
To it add red chilly pwd, carrot, chopped coriander leaves, salt and amchur pwd
9.
Combine to make a thick mixture
10.
Divide the stuffing into equal sized balls
11.
Now make balls out of the atta dough
12.
Take one ball and flatten it between your palms
13.
Dust it with flour and roll the ball into small disc with rolling pin
14.
Stuff the aloo mixture inside and seal the edges
15.
Dust it with flour and roll it to parathas
16.
Heat 2 tsp of oil in tawa or skillet on medium flame to fry the parathas
17.
Place the rolled paratha on the hot skillet
18.
After few seconds, flip it and press gently with spatula
19.
Cook until it is browned on both sides
20.
When done take it out from the skillet and put it in hot pack
21.
Repeat the same process, till all the parathas are ready
22.
Spicy and delicious Masala Parathas are ready to serve
23.
I have served it with yoghurt, pickle and korma