This wonderfully delicious paratha is my attempt to make a paratha which tastes like mutter kachori .
Mutter kachori is a North Indian speciality. Have been wanting to try this combo for a while now. However wanted to make this in the morning time as it is fried and heavy. So would be a good breakfast.
The timings never worked out for trying out mutter kachori for breakfast so thought I'd let me try a similar stuffing and make a paratha instead filled with all the goodness of mutter and added a few veggies like cabbage, potato and paneer
Ingredients
For the covering
1 1/2 cup wheat flour
1/2 cup all purpose flour /maida
1 tbsp oil or ghee
Water to bind the flour
Make the atta and keep for half hour.
For the stuffing:
1 cup peas, fresh
1 cup cabbage
1 potato
1/2 cup paneer
1/2 cup coriander leaves
2 tsp red chili powder
1 tbsp coriander powder
1 tsp garam masala powder
1 tbsp chaat masala
1 tbsp amchur powder/dry mango powder
2 green chili minced
1" piece ginger in paste form or crushed or minced
¼ tsp cumin
1 tsp Groundnut powder
Oil - 1 tsp
Salt to taste
Method
1. To make the stuffing.
Boil the potatoes and mash. Crush the peas in a mixer. Crush the cabbage in a mixer. Crumble the paneer.
Put oil on a pan and add jeera. When it splutters add the grated peas , cabbage, chillies and ginger paste. Let this cook for a while till the peas are cooked.
2) Add potatoes, groundnut powder and masala, garam masala powder.salt and cook for sometime till the full mix gets together.
3) Cool the mix add paneer and coriander leaves and check the reasonings.
4) Make rounds of the stuffing and keep ready.
5) Take a lime sized ball of the atta and make a small puri of it.
6) Keep the stuffing inside it and cover the sides.
7) Bring all sides together and close from top.
8) Dip this in wheat flour
9) Make the paratha. Be careful while spreading out the paratha. If u press to hard the stuffing will come out and will be difficult while cooking on the tava.
10) I first cook both side on the tava before adding some oil /ghee / butter to crisp out the paratha.
11) Enjoy the hot paratha with dahi, pickle. Can also make a aloo sabzi which goes with the kachori normally. This will taste good with paratha as well.
Notes: If after adding paneer and coriander leaves the stuffing is watery then you can again put on the pan and heat it up for sometime. The filling should be dryish not watery as the paratha will not get spread properly.
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