North Indian Stuffed Paratha

Ingredients

While the original Shaobing from Chinese cuisine is a flaky and layered bread often filled with savory or sweet fillings, the North Indian Stuffed Paratha is a soft and stuffed flatbread. The spices and flavors used in the filling of the Stuffed Paratha are distinctively North Indian, incorporating ingredients like cumin, coriander, and garam masala. Additionally, the cooking technique of the Stuffed Paratha involves griddling rather than baking. We alse have the original recipe for Shaobing, 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 for kneading Water, as needed for kneading
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (75g) peas, boiled and mashed 1/2 cup (75g) peas, 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 seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt, to taste Salt, to taste
• 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): 45g, 4g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, salt, and oil. Gradually add water and knead until a smooth dough is formed. Cover and let it rest for 15-20 minutes.
2. 2.
   In a separate bowl, mix together the mashed potatoes, peas, chopped onion, green chilies, cumin seeds, coriander powder, garam masala, turmeric powder, and salt.
3. 3.
   Divide the dough into equal-sized balls. Take one ball and roll it into a small circle.
4. 4.
   Place a spoonful of the potato filling in the center of the circle. Bring the edges together and seal the filling inside the dough.
5. 5.
   Gently flatten the stuffed ball and dust it with flour. Roll it out into a circular paratha, approximately 6-7 inches in diameter.
6. 6.
   Heat a griddle or tawa over medium heat. Place the rolled paratha on the hot griddle and cook until golden brown spots appear on one side.
7. 7.
   Flip the paratha and cook the other side until golden brown spots appear. Apply ghee or oil on both sides while cooking.
8. 8.
   Remove from heat and repeat the process with the remaining dough and filling.
9. 9.
   Serve the hot and crispy Stuffed Parathas with yogurt, pickles, or any curry of your choice.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fully cooked and easily mashable. This will ensure a smooth and creamy texture for the filling.
• Cumin seeds — Dry roast the cumin seeds in a pan before adding them to the filling. This will enhance their aroma and flavor.
• Ghee or oil — Use ghee for a traditional and richer taste, or opt for oil for a vegan or dairy-free version.

Tips & Tricks

• To make the parathas flakier, you can add a teaspoon of oil or ghee while rolling out the dough.
• For a spicier version, increase the amount of green chilies or add a pinch of red chili powder to the filling.
• Serve the Stuffed Parathas hot off the griddle for the best taste and texture.
• Leftover parathas can be stored in an airtight container and reheated in a toaster or on a griddle before serving.
• Experiment with different fillings such as paneer (Indian cottage cheese), spinach, or cauliflower for variety.

Serving advice

Serve the hot Stuffed Parathas with a dollop of yogurt, a side of tangy pickle, or a refreshing mint chutney. They can be enjoyed as a standalone meal or as a part of a larger Indian feast.

Presentation advice

Arrange the Stuffed Parathas on a platter, garnished with fresh coriander leaves. Serve them folded or cut into quarters to showcase the colorful and flavorful filling.