Stuffed Parathas

Photo: flickr user gopal1035

Ingredients

pound chapatti flour (ground wheat)

2 tablespoons oil

warm water

3 mircha (green chillis)

1 inch adrak (root ginger)

bn dhunia (green coriander)

2 lrgs potatoes boiled and mashed

1 teaspoon salt

1 teaspoon ground haldi (turmeric)

1 tablespoon sesame seeds

2 tablespoons desiccated coconut

1 teaspoon granulated sugar

oil for shallow frying

Preparation

Combine the flour, oil and enough warm water to form a soft dough.

Mince the mircha and adrak and chop the dhunia finely. Mix with the remaining ingredients and form into walnut sized stuffing balls.

Divide the dough into slightly larger balls. Make a hole in the middle of a ball of dough and place a ball of stuffing inside. Bring the dough round to cover the stuffing completely. Seal well and roll out on a lightly floured board into a flat round shape, approximately 5 inches in diameter.

Set a heavy based frying pan over a medium heat and shallow fry the parathas using 1 Tbsp of oil at a time. Turn the parathas and cook the other side. They should be crisp and golden on the outside.

The Vegetarian Curry Book, Asha Naran

NOTES : There are many variations of this bread, once the basic art is mastered, you can experiment with fillings of your own. Whilst rolling out the dough, handle very gently to avoid oozing out the filling. Serve hot with a pulse dish, and spicy yoghurt chutney or with a yoghurt dish.