Tuesday, June 19, 2012

Vegetable Cheese Paratha

Yet another recipe from Jaya TV. And Ofcourse I deviated more from the original version.This is a very healthy tiffin and filling too!!!

Ingredients

Outer Covering - Dough

Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
Water - around 3/4 cup (rough estimation only)
Salt - 1 teaspoon or more
Oil - 1 teaspoon (optional)

Inner Vegetable Stuffing


Chopped Potato Cubes - 1/4 cup
Chopped Carrot - 1/4 cup
Chopped Capsicum - 1/4 cup
Fresh Green Peas - 1/4 cup
Grated Cheese - 1 or 2 slices (I used Britania Slimz Cheese)
Chopped Green Chillies - 2 (optional)
Garam Masala / Chilly Powder / Corriander Powder - each 1/2 tsp
Turmeric - 1/4 teaspoon
Jeera - 1/2 teaspoon
Oil - 1 teaspoon
Salt - as required
Coriander leaves - 2 tablespoons
 
Method   

Kneading the Dough

Please refer to this link Dough for detailed explanation of kneading the dough with pictures

1. Mix wheat / multigrain flour and salt in a large bowl
2. Make a small hole / well in the center and add little water in it
3. Knead the dough by sprinkling water little by little and beat the dough 5 times
4. Cover the dough and leave it for 30 minutes



Masala Preparation

  1. Heat oil in a kadai.Splutter Jeera seeds.Add chopped green chillies and turmeric powder
  2. Add all the chopped veggies (potato, carrot, capsicum, peas) and saute for 2 minutes
  3. Now add all the masala powders and mix well.Also add salt at this stage
  4. Sprinkle little water and allow to cook for about 10 minutes
  5. Make sure that the veggies are soft especially potatoes
  6. Switch off the stove and add grated cheese
  7. Also add chopped coriander leaves and mix thoroughly
Making of Parathas

  • Divide the roti dough into equal sized balls
  • Take one ball and flatten it using a rolling pin Spread the stuffing on the flattened ball

  • Now place another flattened ball (roti) over the stuffing and close it on all the sides.This well prevent the stuffing from coming out.You may also seal it using water
  • Heat a Tawa and place the stuffed roti over it.After few seconds turn it over.You can see brown spots

  • Cook it thoroughly on both the sides
  • Serve it hot with curd and pickle / Mint- Coriander chutney
Please Note:
  • The original recipe contains cauliflower also and does not include masala powders
  • The cheese in the stuffing itself is more than enough to cook the parathas.However one may add oil / ghee
  • The original recipe consists of 1 cup of atta and 1 cup of maida