Djiboutian-style Stuffed Paratha

Ingredients

In this adaptation of the Mughlai paratha, we have incorporated Djiboutian spices and flavors to create a fusion dish that combines the best of Indian and Djiboutian cuisines. The traditional Indian filling of minced meat and spices is enhanced with Djiboutian spices such as berbere, a fiery spice blend, and hawaij, a fragrant spice mix. These additions give the paratha a distinct Djiboutian flavor profile, making it a truly unique and delicious dish. We alse have the original recipe for Mughlai paratha, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 250g minced meat (beef or lamb) 250g minced meat (beef or lamb)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Djiboutian berbere spice 1 teaspoon Djiboutian berbere spice
• 1/2 teaspoon Djiboutian hawaij spice 1/2 teaspoon Djiboutian hawaij spice
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the dough. Gradually add water and knead until a smooth dough is formed. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced meat, chopped onion, minced garlic, berbere spice, hawaij spice, and salt to taste. Ensure that the filling is well combined.
3. 3.
   Divide the dough into small balls and roll each ball into a small circle. Place a spoonful of the filling in the center of each circle and fold the edges over to seal the filling inside.
4. 4.
   Heat a griddle or non-stick pan over medium heat and brush it with vegetable oil. Cook each stuffed paratha on the griddle, flipping once, until both sides are golden brown and crispy.
5. 5.
   Serve the Djiboutian-style Stuffed Paratha hot with a side of Djiboutian chutney or yogurt for a delicious and satisfying meal.

Treat your ingredients with care...

• Minced meat — Ensure that the minced meat is cooked thoroughly to avoid any foodborne illnesses.
• Berbere spice — Adjust the amount of berbere spice according to your spice tolerance, as it can be quite hot.
• Hawaij spice — If you don't have access to Djiboutian hawaij spice, you can substitute it with a blend of ground cumin, coriander, and cardamom.

Tips & Tricks

• To make the parathas flakier, brush them with melted butter or ghee while cooking.
• Serve the Djiboutian-style Stuffed Paratha with a side of Djiboutian tomato chutney for an extra burst of flavor.
• If you prefer a vegetarian version, you can substitute the minced meat with mashed potatoes or paneer.

Serving advice

Serve the Djiboutian-style Stuffed Paratha hot off the griddle with a side of Djiboutian tomato chutney or yogurt. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the Djiboutian-style Stuffed Paratha on a platter, allowing the golden brown and crispy parathas to take center stage. Serve with a small bowl of Djiboutian tomato chutney on the side for dipping.