On a chilly winter evening is there anything more inviting than a plate of hot stuffed parantha with a dollop of butter melting on the top, a cup of steaming ginger tea to go with it, curled up inside the warmth of a quilt watching a good movie with your favorite person?
This is the season when you can indulge in a bit of oily stuff which you normally avoid in the summers. And with all those fresh winter veggies flooding the market you can stuff your parantha with those of your choice. I stuffed mine with potatoes, carrots, beans, green peas, onions, ginger, chopped green chillies and lots of chopped coriander leaves.
Here’s the recipe of this delish Indian bread…..
- 3 large potatoes peeled
- 3 carrots peeled
- 300 gms green peas peeled
- 12-14 beans
- 2 large onions finely chopped
- 1 tablespoon ginger finely chopped
- 2 tsp green chillies finely chopped
- Lots of coriander leaves finely chopped
- 2 tsp chat masala powder
- Wheat flour for the parantha dough
- Salt to taste
- A mix of white oil and ghee/clarified butter for frying the paranthas
Cut the potatoes in four dices, and boil/ steam them together with carrots and beans. In a separate bowl boil the peas with a pinch of salt. Keep on a plate to cool after straining the water. The veggies must not be overboiled.
Prepare the dough for the parantha. Knead it soft.
Now prepare the stuffing. Mash all the boiled veggies and mix chopped onions, ginger, green chillies and coriander. If the stuffing becomes a bit soggy sprinkle some flour and mix. Add salt and chat masala powder. Check the seasoning before stuffing.
Now tear out small dough, flatten it with hands, fill in the stuffing and carefully fold it in all sides so as not to spill the filling. With the help of a rolling pin flatten it out into paranthas.
On a tawa fry the paranthas well on both sides and serve hot with any chutney dip of your choice or malai. I just love them with a heap of butter. Yummmmmmm……