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    Stuffed Makai Palak Parathas

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    annu1331
    This recipe is for stuffed makai palak parathas, a variation of the traditional makai ki roti. The parathas are made with a dough containing sweet corn, spinach, and green chilies. The stuffing contains paneer, green peas, and coriander. The dough is rolled into circles, a portion of stuffing is placed in the center and folded over before rolling into squares and cooking on a tava. The parathas are served hot with butter. Variations include using shredded cabbage or fenugreek leaves in the dough or tofu and mint in the stuffing instead of paneer.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Stuffed Makai Palak Parathas

    Uploaded by

    annu1331
    24 views3 pages
    This recipe is for stuffed makai palak parathas, a variation of the traditional makai ki roti. The parathas are made with a dough containing sweet corn, spinach, and green chilies. The stuffing contains paneer, green peas, and coriander. The dough is rolled into circles, a portion of stuffing is placed in the center and folded over before rolling into squares and cooking on a tava. The parathas are served hot with butter. Variations include using shredded cabbage or fenugreek leaves in the dough or tofu and mint in the stuffing instead of paneer.

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    parathas

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    This recipe is for stuffed makai palak parathas, a variation of the traditional makai ki roti. The parathas are made with a dough containing sweet corn, spinach, and green chilies. The stuffing contains paneer, green peas, and coriander. The dough is rolled into circles, a portion of stuffing is placed in the center and folded over before rolling into squares and cooking on a tava. The parathas are served hot with butter. Variations include using shredded cabbage or fenugreek leaves in the dough or tofu and mint in the stuffing instead of paneer.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views3 pages

    Stuffed Makai Palak Parathas

    Uploaded by

    annu1331
    This recipe is for stuffed makai palak parathas, a variation of the traditional makai ki roti. The parathas are made with a dough containing sweet corn, spinach, and green chilies. The stuffing contains paneer, green peas, and coriander. The dough is rolled into circles, a portion of stuffing is placed in the center and folded over before rolling into squares and cooking on a tava. The parathas are served hot with butter. Variations include using shredded cabbage or fenugreek leaves in the dough or tofu and mint in the stuffing instead of paneer.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Stuffed Makai Palak Parathas

    By Tarladalal Wed 9 Jan, 2013 4:56 PM IST


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    Servings:4 cook time:15min

    Stuffed makai palak parathas, used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. It is traditionally served with butter but can be served with pickle and curds too.

    Ingredients
    o o o

    For The Dough 1 cup boiled sweet corn kernels (makai ke dane) 1/4 cup chopped spinach (palak) 1 tsp finely chopped green chillies

    o o o o o o o o o o

    2 tsp oil salt to taste 1/4 tsp oil for kneading To Be Mixed Into A Stuffing 1/2 cup grated paneer 1/4 cup boiled and crushed green peas 1/4 cup finely chopped coriander (dhania) salt to taste Other Ingredients whole wheat flour (gehun ka atta) for rolling oil for cooking butter for serving

    Directions
    1.

    1
    For the dough using enough water. Keep aside.

    1. Combine all ingredients together in a bowl and knead into a soft dough

    2. Knead again using oil till smooth and divide the dough into 4 equal portions. 3. Roll out each portion into 100 mm. (4") diameter circles using a little wheat flour for rolling.
    2.

    2
    How to proceed

    1. Divide the stuffing into 4 equal portions and keep aside.

    2. Place a dough circle on a clean, dry surface and place one portion of the stuffing in the centre, fold the edges over the stuffing to make a square. 3. Press it lightly to seal the stuffing, flatten the dough and roll out again into a square of 125 mm. (5") using a little flour for rolling. 4. Heat a tava (griddle) and cook the paratha on both sides, using a little oil till both sides turn golden brown in colour. 5. Repeat with the remaining ingredients to make 3 more parathas. Serve hot with a dollop of butter.
    3.

    3
    Handy tips: shredded cabbage, fenugreek leaves etc for a variation.

    1. In the dough, instead of spinach, you can add chopped greens like

    2. One can add tofu and mint in the stuffing instead of paneer.

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