Wednesday, July 28, 2004

Parathas Stuffed With Vegetables And Cheese - Main Course

Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds.
Cooking Time : 20 minutes.
Preparation Time : 20 minutes.
Makes 10 parathas.

For the dough

1 1/2 teacups plain flour (maida)
1 1/2 teacups whole wheat flour
1 tablespoon ghee
3/4 teaspoon salt

To be ground into a paste (for the stuffing)

3 green chillies
2 tablespoons chopped coriander
25 mm. piece ginger

For the stuffing

3 carrots, finely chopped
1 small cauliflower, finely chopped
2 potatoes, finely chopped
1 teacup green peas
1 teaspoon cumin seeds
4 tablespoons grated cheese
2 green chillies, chopped
2 tablespoons chopped coriander
2 tablespoons ghee
salt to taste

For cooking


For the dough
1. Sieve the flours with the salt.
2. Add the ghee and mix well. Add enough water and make a semi-soft dough.
For the stuffing
1. Heat the ghee and fry the cumin seeds until they begin to crackle.
2. Add the chopped vegetables, green peas, paste and 2 to 3 tablespoons of water and cook on a slow flame until the vegetables become soft.
3. Alternatively, cook in a pressure cooker without adding any water.
4. Mash the vegetables slightly, add the cheese, green chillies, coriander and salt and mix well.
How to proceed
1. Knead the dough and divide into 20 portions.
2. Roll out each portion of the dough into a small thin round with the help of flour.
3. Spread a little filling on one round, cover with the other round and press well.
4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.
5. Repeat for the remaining rounds and stuffing.
6. Serve hot.

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