Stuffed Healthy Parathas

Name: Stuffed Healthy Parathas
Cuisine: Indian
Ingredients: Spinach Dough -; 1 cup whole wheat flour (Atta); pinch salt; 1 tbsp. oil; 2-3 tbsp. spinach puree; as required water to knead; Beetroot Dough -; 1 cup whole wheat flour (Atta); pinch salt; 1 tbsp. oil; 2-3 tbsp. beetroot puree; as required water 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; as needed oil to shallow fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - These colourful whole wheat parathas are not only visually appealing, but are very nutritious with the goodness of spinach and beetroot. A great way to feed fussy people, especially kids. Make them wholesome by stuffing them with a potato / paneer / veggie filling. Serve them for breakfast, lunch / dinner, snacks or lunch box meal with any side dish, raita, yoghurt, butter or pickle. S

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
as requiredwater to knead
Beetroot Dough -
1 cupwhole wheat flour (Atta)
pinchsalt
1 tbsp.oil
2-3 tbsp.beetroot puree
as requiredwater 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
as neededoil to shallow fry

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Steps

1

Blanch 1 bunch of chopped spinach for 1-2 minutes. Cool and puree it. Keep aside. Grind 1 small, chopped beetroot to a puree and keep aside.
2

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.
3

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.
4

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.
5

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.
6

Now take a beetroot poori or vice versa and spread a layer of the potato stuffing over it.
7

Then place a spinach poori or vice versa over it and seal all edges. Now roll again gently to a larger disc just like a chapatti.
8

Make impressions with a fork all over the edge on both the sides. Make similar stuffed parathas with the remaining dough.
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

Drain on a kitchen towel and fry the rest of the parathas in the same manner. Enjoy them hot with raita, yoghurt, pickle, butter or any side dish.