Please connect to Internet to continue
Preparation Time : 15
Cook Time : 20
Total Time : 35
4 cups Whole wheat flour
Potatoes - 1 big (boiled)
Capsicum Green - 1/4 cup fine chopped
Carrots - 1/4 cup grated
Cabbage - 1/4 cup grated
Onions - 1 medium
Tomatoes - 1/4 cup fine chopped
Garlic - 7-8 cloves (fine chopped)
1/4 cup Butter
1 tsp Pav Bhaji Masala
1 tsp Red chilli powder
1/2 Salt - As per taste
Oil / Ghee - 2-3 tsp for the stuffing
2tbs Oil / Ghee - for roasting the parathas
In a mixing bowl, add wheat flour and knead into soft dough with water. Keep aside.
To make the stuffing, first heat the oil in a pan. Slice half the onion and add to the pan. Saute till translucent.
Dice the boiled potato into small cubes and add to the pan along with salt and red chili powder.
Mix well and keep aside. Fine chop the remaining half of the onion.
Melt the butter in a pan. Add the fine chopped garlic and saute till it starts turning slightly brown.
Add the chopped onion and saute for a minute. Add the chopped capsicum, cabbage and carrot and saute for another minute.
Repeat this process with chopped tomatoes. Now add the pav bhaji masala, the onion potato mixture that we had prepared earlier, salt and mix well. Keep in mind that butter already has salt and adjust the salt that you add accordingly.
Cook for 1-2 minutes and mash it thoroughly. Keep aside and let it cool.
Make round balls of the wheat dough and roll each one big enough to hold the stuffing.
Place 1 - 2 tbsp stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll each stuffed ball gently dusting wheat flour, like roti.
Heat a griddle/tawa and roast rolled stuffed parathas both sides using oil or ghee.
Serve the hot parathas with curd, butter, chutney or pickle.
Please Login to comment