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Recipe
Djiboutian-style Stuffed Paratha
Savory Delight: Djiboutian Stuffed Paratha with a Spicy Twist
4.3 out of 5
Indulge in the flavors of Djiboutian cuisine with this delectable recipe for Stuffed Paratha. This traditional dish from India has been adapted to incorporate Djiboutian spices and ingredients, resulting in a unique and flavorful twist.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Non-vegetarian, Halal, Dairy-free, Nut-free, Low sugar
Allergens
Wheat, Garlic
Not suitable for
Vegetarian, Vegan, Gluten-free, Paleo, Keto
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.
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For the dough: For the dough:
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1/2 teaspoon salt 1/2 teaspoon salt
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1/2 cup (120ml) water 1/2 cup (120ml) water
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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For the filling: For the filling:
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250g minced meat (beef or lamb) 250g minced meat (beef or lamb)
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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1 teaspoon Djiboutian berbere spice 1 teaspoon Djiboutian berbere spice
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1/2 teaspoon Djiboutian hawaij spice 1/2 teaspoon Djiboutian hawaij spice
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Salt, to taste Salt, to taste
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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
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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.
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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.
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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.
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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.
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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.
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