Stuffed Paratha

Indian flatbreads stuffed with a mild vegetable curry. A recipe born in Indian cuisine, which is dominated by interesting meatless dishes. A good choice for vegetarians.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 3
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 2 piece Potatoes, white

  • 100 g Cabbage, fresh

  • 250 g Corn, yellow, in brine

  • 1 spoon Oil, olive

  • 0.5 piece Juice, lemon

  • 1 teaspoon Coriander, leaves, fresh

  • 0.5 teaspoons Spices, chili powder

  • 1 teaspoon Sugar, white

  • 1 pinch Salt, table

  • 0.5 spoons Oil, olive

  • 0.5 spoons Butter, salted

  • 25 g Peppermint, fresh

  • 0.5 spoons Spices, cumin, seeds

  • 0.5 teaspoons Spices, chili powder

  • 1 teaspoon Salt, table

  • 1 teaspoon Juice, lemon

  • 100 ml Water

  • 300 g Wheat flour, white, multi-purpose

Steps

  1. Peel the potatoes and cut them into pieces. Place a pan with a bit of olive oil on the stove. Lightly fry the potato pieces, then add two tablespoons of water and cook the potatoes until they soften.

  2. Wash the cabbage and chop it, peel and chop the onion as well. Add the cabbage and onion to the pan with the potatoes and cook for another minute. Mix the corn with a hand mixer, add lemon juice, and pour it into the pan. Season with salt and pepper to taste, and add sugar, ground coriander, and chili powder. Transfer the mixture to a bowl and let it cool.

  3. Place a pan with a bit of butter and oil on the stove. Heat until the butter melts, then pour it into a cup.

  4. Put mint, salt, lemon juice, cumin, and chili into an electric mixer and blend for a few seconds to make the mint sauce.

  5. Sift the flour, mix in the oil and mint sauce. Knead until you get a stretchy dough. Sprinkle some flour on the work surface and divide the dough into eight balls. Make a small indentation in each ball, fill it with a bit of the stuffing, and press the edges of the dough together well. Dust the balls with flour and carefully roll them out to about 12 cm wide. Lightly brush each paratha with oil.

  6. Place a pan with a bit of oil back on the stove and fry the parathas. Cook for about five minutes on each side. Serve the prepared dish on plates, garnish with basil leaves, and sprinkle with a pinch of chili if desired.

Nutrition Information (Per 100g)

  • Calories: 89.71 kcal
  • Fat: 2.54 g
    • Saturated Fat: 0.48 g
  • Carbohydrates: 14.53 g
    • Sugars: 2.06 g
  • Protein: 1.21 g
  • Fiber: 2.18 g