Punjabi-style Stuffed Parathas

Ingredients

In the original Slovenian dish, Grašnjaki, the dough is made with all-purpose flour and the filling consists of cottage cheese and eggs. In the Punjabi adaptation, we use whole wheat flour for the dough and stuff it with a mixture of vegetables, spices, and herbs. The spices used in the Punjabi version are characteristic of Punjabi cuisine, giving the parathas a distinct flavor profile. We alse have the original recipe for Grašnjaki, so you can check it out.

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon oil 1 tablespoon oil
• Water, as needed Water, as needed
• 1 cup (150g) finely chopped mixed vegetables (such as potatoes, onions, carrots, peas) 1 cup (150g) finely chopped mixed vegetables (such as potatoes, onions, carrots, peas)
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon Punjabi garam masala 1 teaspoon Punjabi garam masala
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped
• Ghee or oil, for cooking Ghee or oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the whole wheat flour, salt, and oil. Gradually add water and knead until you have a smooth and pliable dough. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the chopped vegetables, ginger-garlic paste, Punjabi garam masala, red chili powder, turmeric powder, salt, and fresh coriander leaves. Set aside.
3. 3.
   Divide the dough into equal-sized balls. Take one ball and roll it out into a small circle.
4. 4.
   Place a spoonful of the vegetable filling in the center of the rolled-out dough. Bring the edges of the dough together and seal the filling inside, forming a ball.
5. 5.
   Gently flatten the stuffed ball and roll it out into a larger circle, approximately 6-7 inches in diameter.
6. 6.
   Heat a griddle or tawa over medium heat. Place the rolled-out paratha on the hot griddle and cook for a minute or until bubbles start to appear.
7. 7.
   Flip the paratha and spread some ghee or oil on top. Cook for another minute, pressing gently with a spatula, until both sides are golden brown and crispy.
8. 8.
   Remove the paratha from the griddle and repeat the process with the remaining dough and filling.
9. 9.
   Serve the Punjabi-style stuffed parathas hot with yogurt, pickles, or chutneys.

Treat your ingredients with care...

• Whole wheat flour — Ensure that the dough is kneaded well to achieve a soft and pliable texture for the parathas.
• Punjabi garam masala — You can make your own garam masala by combining ground cumin, coriander, cardamom, cinnamon, cloves, and black pepper.

Tips & Tricks

• To enhance the flavor, you can add a pinch of ajwain (carom seeds) to the dough.
• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies to the filling.
• If you prefer a softer texture, you can brush the parathas with melted butter or ghee after cooking.

Serving advice

Serve the Punjabi-style stuffed parathas hot off the griddle with a dollop of yogurt, a side of pickles, and a refreshing glass of lassi.

Presentation advice

Arrange the stuffed parathas on a platter, garnished with fresh coriander leaves. Serve them folded or rolled up for an appealing presentation.