How To: Make Stuffed Tomato Paratha Like A Pro

Suruchi Patwary , 05 Dec 2019
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Step 13

As a kid, I remember being super fussy about eating veggies. And so, my mom would stuff those vegetables in a paratha in order to get them in my system somehow. Well, that worked very well for me as I loved all types of stuffed parathas. And when Vidhi Doshi a.k.a. @ramenhairedgirl sent in her recipe for stuffed tomato paratha, it brought back the memories of my best times. If you too have had a similar experience growing up or even if you didn’t, this recipe is sure to make your tummy very, very happy.

What You’ll Need

For the filling:

3 tomatoes, finely chopped

2 tsp ghee

1/2 tsp ginger powder

1/2 tsp finely chopped chillies

1 onion, finely chopped

1/2 cup methi leaves

1/2 tsp coriander seeds powder

1/4 tsp haldi

1/2 tsp garam masala

Salt to taste

For the dough:

1 cup whole wheat flour

1 tbsp oil

Salt to taste

Approximately 1/3 cup water

4 tsp ghee for cooking

Here’s How You Can Put It All Together

Step 1: Mix the flour, salt, and oil in a large deep bowl.

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Step 2: Keep mixing this with your hands until it is evenly spread and mixed.

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Step 3: Now, add some water little by little till the flour sticks together. Then, transfer to a clean surface and knead it for about 5 minutes till you get a smooth dough. You might need more or less water as it depends on the flour as well. Knead this into a semi-soft dough, cover and keep it aside for about 15 minutes till you make the filling.

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Step 3

Step 4: Heat the ghee in a pan and add the onion, ginger, and chilli to it. Cook this for about 3 minutes on a medium flame. The onions should have just started to brown but not completely caramelised.

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Step 5: Then, add the tomatoes, mix well and cook for around two minutes.

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Step 6: Now, add the methi and the rest of the spices including the salt as well. Further, lower the flame while mixing and cook well for about 5 to 6 minutes. The tomatoes should release all the water and be a little dry by now. If it still feels too wet then the paratha will break. So, try to cook the tomatoes on a low flame for a long amount of time so that almost all the moisture dries out. Remember to keep stirring often so that the tomatoes don’t burn.

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Step 6

Step 7: Now, remove this mix from the pan and keep aside to cool. Meanwhile, take out your dough knead it once again and divide it into four portions.

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Step 7

Step 8: Take one portion and roll it into a 5-inch circle which is a bit thicker in the middle. Now, place one portion of the cooked filling at the centre of the rolled dough.

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Step 9: Fold the outer part of the dough and stick it together to seal the filling.

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Step 10: Slowly start rolling the dough again into a 4 or 4 1/2 inch paratha. Since the filling might still be wet, it’s okay for the paratha to break a little. Just be a bit careful while rolling.

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Step 10


Step 11: Preheat a pan on medium heat and place the paratha on it. Proceed to half cook the paratha on both sides.

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Step 12: Now, add 1 tsp ghee and cook on both sides till the paratha completely cooked. The filling that will come out will get nice, caramelised and charred.

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Step 13: Serve with more ghee or butter!

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I can smell this picture and now it’s making me want to buy some fresh tomatoes and get to cooking this ASAP! How about you, let us know if you’re a fan of stuffed parathas too in the comments below.

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