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.
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
1 cup whole wheat flour
1 tbsp oil
Salt to taste
Approximately 1/3 cup water
4 tsp ghee for cooking
Step 1: Mix the flour, salt, and oil in a large deep bowl.
Step 2: Keep mixing this with your hands until it is evenly spread and mixed.
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.
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.
Step 5: Then, add the tomatoes, mix well and cook for around two minutes.
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.
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.
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.
Step 9: Fold the outer part of the dough and stick it together to seal the filling.
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.
Step 11: Preheat a pan on medium heat and place the paratha on it. Proceed to half cook the paratha on both sides.
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.
Step 13: Serve with more ghee or butter!
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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