A Paratha is a large thick Indian bread that originated in North India in the state of Punjab. The main difference between Paratha and roti is that rotis are made from wholewheat, whereas parathas can be made from whole wheat or all-purpose flour.
Stuffed Paratha is a popular variation that kind of resembles a flattened Cornish pasty. They are best served with relish chutney, pickles or eaten as part of a meal to scoop up some curry. This recipe makes six flatbreads, but please refer to the method below if you want to make stuffed parathas.
- Ghee (115g)
- Wholemeal flour (450g)
- Vegetable oil for frying
Rub the ghee into the flour and add water to form a dough. Knead it for a few minutes, then leave it to stand overnight. The next day divide into six balls and roll out each one into a thin disc.
Flour it well, then fold it over the same way that you do with puff pastry. Roll it out again to a thin disc and repeat this process as many times as you’d like. The more you do it, the lighter the texture will be. The final time rolls out the disc to 20 cms. Add vegetable oil to cover 5cms of the pan, then fry the Paratha on both sides until golden brown. Drain on kitchen paper and serve whilst hot.
Stuffed Paratha Filling
- Cauliflower florets (50g)
- Peeled and chopped potato (50g)
- Chopped onion (50g)
- Peas (50g)
- Four chillies (optional)
- Fresh mint (1 tbsp)
- Chilli powder (1/2 tsp)
- Ground coriander (1/2 tsp)
- Ground cumin (1/2 tsp)
Make the dough as mentioned above and leave it to stand overnight. Cook the ingredients for the filling in a bit of ghee, then mash well and add the fresh mint, salt and spices. Separate the dough into 12 balls, then roll out the same way as mentioned above. For the stuffed Paratha, you will need a pair of discs.
Lightly spread the filling onto one disc leaving a 2cm crust around the edge like with pizza. Brush some oil or ghee onto the other disc, then press them together to seal. Carefully roll it out to a 20cm disc, then deep fry.