Stuffed Colourful Paratha

Name: Stuffed Colourful Paratha
Cuisine: American
Ingredients: Spinach Dough -; 1 cup whole wheat flour (Atta); pinch salt; 1 tbsp. oil; 2-3 tbsp. spinach puree; water as required to knead; Beetroot Dough -; 1 cup whole wheat flour (Atta); pinch salt; 1 tbsp. oil; 2-3 tbsp. beetroot puree; water as required to knead; Stuffing -; 3-4 potatoes, boiled and mashed; 1-2 tbsp. oil; 1 tsp. nigella seeds (kalonji); 1-2 onion, chopped; to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. roasted cumin powder; 2 green chilies, chopped; 2-3 tbsp. coriander stems, chopped; oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Bandhan - These colourful whole wheat parathas are not only visually appealing, but are very nutritious with the goodness of spinach and beetroot. So relish these yummy special parathas this festive season with your family and friends.

Make them wholesome by stuffing them with a potato filling. You can also stuff with any of your favourite veggie or paneer. Enjoy them for breakfast, lunch / dinner, snacks with any side dish, raita, yoghurt, butter or pickle.

Bethica Das @kitchen_flavours

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Ingredients

Spinach Dough -
1 cupwhole wheat flour (Atta)
pinchsalt
1 tbsp.oil
2-3 tbsp.spinach puree
water as required to knead
Beetroot Dough -
1 cupwhole wheat flour (Atta)
pinchsalt
1 tbsp.oil
2-3 tbsp.beetroot puree
water as required to knead
Stuffing -
3-4potatoes, boiled and mashed
1-2 tbsp.oil
1 tsp.nigella seeds (kalonji)
1-2onion, chopped
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.roasted cumin powder
2green chilies, chopped
2-3 tbsp.coriander stems, chopped
oil to shallow fry

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Steps

1

For the Spinach dough - In a bowl, mix together the flour, salt, oil and the spinach puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.
2

For the Beetroot dough - In a bowl, mix together the flour, salt, oil and the beetroot puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes.
3

For the stuffing - Heat oil in a pan and temper with nigella seeds. Add the onion, green chilies and coriander stems. Saute till light brown. Add the mashed potato, salt, turmeric powder, chili powder and cumin powder. Fry for 2-3 minutes till it is well combined. Keep aside to cool down.
4

Divide each of the prepared dough into 4-5 equal portions. Roll out each portion into a disc just like a poori by dusting some flour. Now take a beetroot poori or vice versa and spread a layer of the potato stuffing over it.
5

Then place a spinach poori or vice versa over it and seal all edges.
6

Now roll again gently to a larger disc just like a chapatti.
7

Make impressions with a fork all over the edge
8

On both the sides.
9

Heat 1 tbsp. oil on a tawa / griddle and fry the parathas one at a time on a medium flame. Add more oil if needed around the edges and over it and fry both sides till light golden in colour.
10

Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.