North Indian Stuffed Paratha

Ingredients

The North Indian Stuffed Paratha is a variation of the Armenian dish Zhingyalov khats. While Zhingyalov khats is a flatbread stuffed with a mixture of finely chopped herbs, the North Indian Stuffed Paratha replaces the herb filling with a spiced vegetable stuffing. The spices used in the North Indian version give it a distinct flavor profile, making it a unique and delicious dish in its own right. We alse have the original recipe for Zhingyalov khats, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 teaspoon salt 1 teaspoon salt
• Water, as needed Water, as needed
• For the stuffing: For the stuffing:
• 2 medium-sized potatoes, boiled and mashed 2 medium-sized potatoes, boiled and mashed
• 1 medium-sized onion, finely chopped 1 medium-sized onion, finely chopped
• 1 cup (150g) spinach, finely chopped 1 cup (150g) spinach, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 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): 5g, 2g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 7g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the whole wheat flour and salt for the dough. Gradually add water and knead until a smooth and elastic dough is formed. Cover the dough and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the mashed potatoes, chopped onion, chopped spinach, cumin powder, coriander powder, garam masala, and salt to prepare the stuffing.
3. 3.
   Divide the dough into equal-sized portions and roll each portion into a small circle.
4. 4.
   Place a spoonful of the stuffing in the center of each dough circle. Fold the edges of the dough over the stuffing to seal it completely.
5. 5.
   Gently roll out each stuffed dough ball into a flatbread, ensuring that the stuffing is evenly distributed.
6. 6.
   Heat a griddle or tawa over medium heat and cook each paratha with a drizzle of ghee or oil until golden brown spots appear on both sides.
7. 7.
   Repeat the process for the remaining dough and stuffing.
8. 8.
   Serve the North Indian Stuffed Parathas hot with yogurt, pickles, or chutneys.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture for the stuffing.
• Spinach — Finely chop the spinach to ensure it blends well with the other ingredients and doesn't create a lumpy texture in the stuffing.
• Ghee or oil — Use ghee for a traditional and rich flavor, or opt for oil for a vegan or dairy-free version of the dish.

Tips & Tricks

• To enhance the flavor, you can add a pinch of chaat masala or amchur (dried mango powder) to the stuffing mixture.
• For a spicier version, add finely chopped green chilies or red chili powder to the stuffing.
• If you prefer a softer paratha, brush it with ghee or butter after cooking.
• Experiment with different vegetable combinations for the stuffing, such as grated carrots or finely chopped bell peppers.
• Leftover parathas can be refrigerated and reheated in a toaster or on a griddle for a quick and delicious meal.

Serving advice

Serve the North Indian Stuffed Parathas hot off the griddle with a dollop of yogurt, a side of pickles, or a tangy chutney. They can be enjoyed as a standalone meal or paired with a refreshing salad for a complete dining experience.

Presentation advice

Arrange the North Indian Stuffed Parathas on a platter, garnished with fresh coriander leaves or a sprinkle of chaat masala for an appealing presentation. Serve them folded or rolled up to showcase the beautiful layers and stuffing.