Harabhara Stuffed Patatha

Name: Harabhara Stuffed Patatha
Yield: 8 servings
Cuisine: Indian
Ingredients: For harabhara tikki stuffing:; 1/2 cup fresh green channa; 1/2 cup fresh green peas; To grind to paste;:; 12-15 spinach leaves; leaves Fistful green corainder; 4 green chillies; 1 " ginger piece; For tempering:; 1 tbsp oil; 1/2 tbsp cumin seeds; Other ingredients; 200 ml water; 1/2 cup barik rawa; 1 pinch baking soda; Salt to taste as required; 1 tbsp sugar; 1/4 tsp garam masala; 1 tbsp lemon juice; For dough/ outer covering; 11/2 cup maida; 1/4 cup wheat flour; 2 tbsp oil (moin); Salt to taste as required; Warm water to bind dough as required; Rice flour for dusting/ rolling; Ghee as required for roasting

Jasmin Motta _ #BeingMotta @cook_12567865

#Win #Week9
My innovative recipe.. made stuffed parathas with harabhara tikki .

Jasmin Motta _ #BeingMotta @cook_12567865

#Win #Week9
My innovative recipe.. made stuffed parathas with harabhara tikki .

Saved

Ingredients

8 servings

For harabhara tikki stuffing:
1/2 cupfresh green channa
1/2 cupfresh green peas
To grind to paste;:
12-15spinach leaves
leavesFistful green corainder
4green chillies
1" ginger piece
For tempering:
1 tbspoil
1/2 tbspcumin seeds
Other ingredients
200 mlwater
1/2 cupbarik rawa
1 pinchbaking soda
Salt to taste as required
1 tbspsugar
1/4 tspgaram masala
1 tbsplemon juice
For dough/ outer covering
11/2 cupmaida
1/4 cupwheat flour
2 tbspoil (moin)
Salt to taste as required
Warm water to bind dough as required
Rice flour for dusting/ rolling
Ghee as required for roasting

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Steps

1

Coarsely grind fresh green channa and green peas in vegetable chopper. Keep aside.
2

Grind spinach leaves, coarainder leaves,green chillies ginger, salt to smooth paste.
3

In cooking pan add heat oil. Do tempering of cumin seeds,badd crushed green channa and peas. Add salt, baking soda and saute for 30 seconds.
4

Add 1 glass of water, close with lid. Cook on low flame till veggies are tender.
5

Add spicy spinach paste. Add sugar, lemon juice, garam masala. Mix well. Now add rawa and stirring constantly cook till stuffing mixture thickened. Off the flame. Keep aside.
Divide into 8 equal portions flattened balls.
6

In mixing bowl add maida, wheat flour, salt, oil. Mix well and add little little hot water and bind into semi stiff dough. Keep aside for 15 -20 minutes.
7

Knead dough and divide into 8 flattened balls. Roll each into round thick roti. Place one harabhara tikki stuffing in center. Gather the edges, seal roll each into round thick parathas with help of dry rice flour.
8

Roast on griddle on both sideswith ghee. Similarly prepare all.
9

Serve Relish Delicious Hot Harabhara Stuffed Parathas with fresh curd and mango pickle.