Simple Way to Make Quick Stuffed dough instant parathas Cooking Basics for Newbies

Alo ka paratha (Potato stuffed Paratha) with Instant Gajar ka Achar (Carrot Pickle) #HappyCookingToYou Written Recipe: https -Press each ball a little between your palms to give a shape, coat it with dry flour. -Roll out dough into round shape with the help of. Stuffed Parathas : Aloo Paratha, Protein Parathas, Green Pea Parathas, Lachcha Paneer Paratha, Chana Dal Paratha, Cheese Paratha Aloo Paratha, Punjabi Aloo Paratha Recipe. It is hard to find a food as versatile as the stuffed paratha. Stuffed Paratha: Paratha or Parantha is an Indian flatbread, originally from Punjab, made with wheat flour and stuffed with spiced vegetables.

Stuffed dough instant parathas is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Stuffed dough instant parathas is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have stuffed dough instant parathas using 16 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Stuffed dough instant parathas:

1. Make ready 50 gm grinded spinach
2. Get 1/2 cup grinded beetroot
3. Get 1/2 bowl grinded peas
4. Get 1/2 bowl grated cauliflower
5. Prepare 1/2 bowl mashed boiled potatoes
6. Take 50 gm finely chopped methi
7. Get 1/2 cup grated cheese
8. Take 1/2 cup ghee
9. Take 2 tbsp schezwan chutney
10. Prepare to taste Salt
11. Take 1 tsp Red chilli powder
12. Prepare 4-5 tsp Carom seeds
13. Take 3-4 tsp fresh ginger paste
14. Take 3-4 tsp cumin powder
15. Take 3 cup wheat flour(atta)
16. Make ready 5 tsp freshly chopped coriander leaves

These parathas have a faint sweet taste coming from the beetroots. Plain Paratha (Parantha) is yummy triangle shaped Indian flat-bread made of whole-wheat flour. There are various types of parathas that one can prepare e.g with filling of aloo, gobi, paneer, etc. However, it's the basic plain parantha that rules the roost.

Steps to make Stuffed dough instant parathas:

1. Let's have a glance of ingredients, dough making and all parathas
2. Instant look of all paratha.
3. Now in a bowl add 3 tbps of wheat flour, and add grinded peas, 1/2 tbps ginger paste, salt, red chilli powder, 1/2 tbps cumin powder, 1/2 tbps Carom seeds, and knead a dough. If required add the grinded paste in place of water to make a dough
4. Now make small ball and roll with roller in round shape. Heat tawa at low flame and put this paratha on tawa. Cook it from both side by applying ghee to both side.
5. Now for spinach, beetroot paratha same steps to followed as followed by pea paratha. Just substitute pea by spinach in spinach paratha and pea by beetroot in beetroot paratha. Try not to add water, add only in extreme condition.
6. Now in a bowl add 3 tbps of wheat flour, and add grated cauliflower, 1/2 tbps ginger paste, salt, red chilli powder, 1/2 tbps cumin powder, 1/2 tbps Carom seeds, freshly chopped coriander leaves and knead a dough. Add little amount of water if required to knead a dough.
7. Now make small ball, roll with roller to make round shape. Now on tawa cook it from both side by applying ghee on both side.
8. Now for potato and methi paratha follow the steps as followed for cauliflower paratha.only substitute cauliflower with mashed potatoes in potato paratha and methi in methi paratha. For binding small amount of water can be used.
9. For schezwan cheese paratha. Just take a plain dough of flour. Make 2 small ball of it. With roller roll this ball to 2 small flat round shape. Now on one paratha add a layer of schezwan chutney and then add grated cheese spread evenly. Now close this by other round paratha and cook from both side on tawa with ghee
10. All paratha are ready to serve with curd, green chutney or butter.

There are various types of parathas that one can prepare e.g with filling of aloo, gobi, paneer, etc. However, it's the basic plain parantha that rules the roost. The dough for parathas is much like the dough for chapatis. Once you've prepared it, divide the dough into equal portions, roughly the size of golf balls. Roll between your palms, applying gentle pressure, until the balls are smooth and without cracks.

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