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For a filling and nutritious lunch box, stuffed parathas make a great choice. With a little bit of planning, you can make these delicious parathas in the morning hours without much hassle. It tastes best when paired with plain yogurt or raita. A little bit of pickle and a dollop of butter can surely up its yumminess quotient. It is an ideal recipe for not just a kid’s lunchbox; adults will eagerly have it for breakfasts or brunch.
|Serves||Preparation Time||Cooking Time|
|2 People||10-15 Minutes||15-20 Minutes|
- 1 cup atta
- A pinch of salt
- Water to make the dough
For the Filling
- 1 large potato, boiled, peeled and mashed
- 1 tsp ginger-chili paste
- 2 tbsp chopped coriander leaves
- 1 tbsp oil
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp amchur
- ¼ tsp garam masala
- 1 tsp salt
- 2 tbsp ghee/clarified butter for shallow frying.
In a large bowl, add atta, salt and using water knead a soft dough. Cover and let it sit for 15-20 minutes.
For the filling, heat oil in a pan. Add the mashed potatoes, ginger-chili paste and all the seasoning and spices. Stir well. Add the chopped coriander leaves. Mix and heat the mixture for another minute. Turn off the heat and let the mixture cool before using.
Knead the dough again and form 4 equal dough balls. Using some dry flour, roll the dough ball into a small chapati. Place 2 tbsp of the prepared filling and join the edges forming a ball.
Using some dry flour again, roll it into a 6-7 cm round roti.
Heat a flat pan or tava. Cook the paratha on both sides using 1 teaspoon of ghee on each side.
When some brown spots appear and both sides look golden in color it is done. Repeat the same with the rest of the dough and stuffing.
Pack it into your kid’s lunch box along with boondi raita, ketchup and salad for a filling meal.