Goan-style Stuffed Paratha

Ingredients

In this Goan-inspired version, the traditional Algerian Mahjouba is transformed into a stuffed paratha. The original dish is typically a thin pancake made from a semolina-based batter, while the Goan-style Stuffed Paratha features a dough made from wheat flour. The filling is also adapted to incorporate Goan flavors, with the addition of spices like cumin, turmeric, and coriander. The cooking technique is modified to pan-frying the paratha on a griddle instead of baking it. We alse have the original recipe for Mahjouba, so you can check it out.

• 2 cups (250g) whole wheat flour 2 cups (250g) whole wheat flour
• 1 cup (240ml) water 1 cup (240ml) water
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander 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): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour and water to make a soft dough. Knead well and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the mashed potatoes, chopped onion, green chilies, cumin powder, turmeric powder, coriander powder, salt, and fresh coriander leaves.
3. 3.
   Divide the dough into small balls and roll each ball into a small disc.
4. 4.
   Place a spoonful of the potato filling in the center of the disc and fold the edges to seal it.
5. 5.
   Roll out the stuffed dough into a thin paratha.
6. 6.
   Heat a griddle or a non-stick pan and cook the paratha on both sides until golden brown, applying ghee or oil as needed.
7. 7.
   Repeat the process for the remaining dough and filling.
8. 8.
   Serve hot with yogurt, pickle, or chutney.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable.
• Fresh coriander leaves — Wash the coriander leaves thoroughly and chop them finely for a burst of freshness in the filling.

Tips & Tricks

• For a spicier version, add more green chilies or red chili powder to the filling.
• Serve the Goan-style Stuffed Paratha with a side of coconut chutney for an authentic Goan experience.
• Experiment with different fillings such as paneer (Indian cottage cheese) or mixed vegetables for variety.
• Make the parathas in advance and reheat them on a griddle for a quick and satisfying meal.
• Add a pinch of ajwain (carom seeds) to the dough for an extra burst of flavor.

Serving advice

Serve the Goan-style Stuffed Paratha hot with a dollop of yogurt, a side of tangy pickle, or a refreshing mint chutney. Pair it with a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the Goan-style Stuffed Parathas on a platter, garnished with a sprinkle of fresh coriander leaves. Serve them folded or cut into wedges for an appealing presentation.