Stuffed Vegetable and Cheese Paratha (Indian bread Stuffed with Vegetables and Cheese)
These are a lovely variety of paratha. I have used a wide range of vegetables and have not used any potato which is usually used in traditional parathas. It’s a great way to disguise vegetables for fussy eaters. Also it is a wholesome dish which does not need any accompaniments. You can eat them hot or cold; take them in lunch boxes and picnics. It appeals to children as there is a nice cheesy layer on top of the vegetables. If you are not keen on cheese you can omit it from the recipe.
Makes approx 8-9 large Parathas
Ingredients
1tbsp Oil
1tsp Cumin/Jeera
1tsp Turmeric/Hurdur
½ Cup Aubergine/Bringal
1 Cup Peas (Fresh or Frozen)
2 Small Carrots
½ Onion – finely chopped
½ Cup Spinach- finely chopped in the food processor
1tsp Garlic Puree
1tsp Ginger Puree
1 ½ tsp Coriander Powder
1 ½ tsp Amchur Powder/ Mango Powder
½ tsp Garam Masala
Juice of ½ Lemon
Grated Cheese- (the quantity depends on how cheesy you like it)
Salt to Taste
To Make the Dough you will need:
1 IB Plain Flour
1tsp Salt
Crushed Black Pepper
1tbsp Oil
Water to bind
Take all the ingredients for the dough in a bowl, apart from the water. To bind start adding water, little by little so that the dough starts to come together nicely. You will need to add enough water to form a ball. Do not leave the dough too soft as you will need to roll out. Leave in slightly firm.
Leave aside when needed.
Method
Blitz together the aubergine, peas and carrots in a chopper until finely chopped and not like puree. Do not overdo as the vegetables will get soggy. Take it out into a bowl and mix in the spinach. Leave aside until needed.
Meanwhile, take a wide bottomed pan, add the oil and cumin and let it sizzle. Then add the onions, garlic and ginger puree sauté for a few minutes. Add the chopped vegetables and stir. Then add all the other ingredients and cook on a medium heat until all the liquid has evaporated. Leave to cool.
To Make the Paratha
Divide the dough into 16-18 equal sized balls.
Divide the vegetable mixture into 16-18 portions.
Take a frying pan and let it get nice and hot on a low to medium heat.
To make each paratha follow this method: Take 1 ball and roll out to 7-8cm circle. Leave on a plate. Do the same with another ball. Then take one portion of vegetables and spread on top of the rolled dough making sure you spread it out evenly up to the edges. If you are adding cheese, sprinkle on top of the vegetables. Take the other rolled out dough and place it on top of the mixture. Then press all the way around the edges; this will seal it and the mixture will not seep out of the sides. Take some flour and dust on top and bottom of the paratha, this will stop it from sticking to the surface whilst rolling. Start to roll out until the paratha is nice and big in size and also the thickness should be not so thin like roti but a little thicker.
Once you have done that, place it on the frying pan and cook on that side until you see a slight golden colour, then turn it over and drizzle about a tsp of oil all the way round making sure you coat both sides. Cook until golden brown and turn the paratha and continue to cook until golden brown.
Once both sides are cooked, drain on a kitchen towel.
Continue to do this until you have done all the parathas.
Serve hot!! Yummy!
