These mean green vegetable-stuffed parathas are deceptively easy to make. If you've never made your own parathas before, now is the perfect time.
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Serves
4
For The Parathas:
Chapati Flour
Salt
Vegetable Oil
Vegetable Oil
For The Spicy Potato Filling:
Potato
Green Chilli
Chilli Powder
Salt
Black Pepper
Cumin Powder
Ground Coriander
Coriander
For The Spicy Cauliflower Filling:
Cauliflower
Green Chilli
Red Chilli
Salt
Black Pepper
Cumin Powder
Ground Coriander
Coriander
Serves
4
For The Parathas:
Chapati Flour
Salt
Vegetable Oil
Vegetable Oil
For The Spicy Potato Filling:
Potato
Green Chilli
Chilli Powder
Salt
Black Pepper
Cumin Powder
Ground Coriander
Coriander
For The Spicy Cauliflower Filling:
Cauliflower
Green Chilli
Red Chilli
Salt
Black Pepper
Cumin Powder
Ground Coriander
Coriander
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Press GO to start step-by-step mode and keep your screen awake as you cook.
To Make The Dough:
Step 1.
Start by adding chapati flour, salt, vegetable oil to a large bowl. Gradually pour in 120ml of warm water and use a wooden spoon to mix everything together.
Step 2.
Once the mixture comes together, use your hands to knead the dough for a few minutes, it will be sticky at first but keep kneading till it’s soft, pliable and you can easily form a ball.
Step 3.
Cover and refrigerate for at least 30 mins or overnight.
To Make The Spicy Potato Filling:
Step 4.
Peel and boil the potatoes in salted water until very tender. Mash them and add chopped green chilli (you can deseed if you like!), fresh coriander and all the ground spices, mix well and season to taste.
To Make The Spicy Cauliflower Filling:
Step 5.
Grate the cauliflower and add to a bowl along with the spices and mix well.
To Make The Stuffed Parathas:
Step 6.
Divide the dough into 8 equal-sized balls.
Step 7.
On a lightly floured surface, use a floured rolling pin to roll out 2 dough balls into roughly equal-sized circles.
Step 8.
To one of the circles, add 1-2 tbsp of the potato or cauliflower filling and spread it around, leaving a small border.
Step 9.
Place the other circle on top and use water to seal the edges.
Step 10.
Fry in 2 tbsp of vegetable oil until golden and crispy on both sides, 2-3 mins per side. Get stuck in!
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