MUGLAI STUFFED PARANTHA

INGREDIENTS

jeera 1 tsp
boiled and mashed potatoes  1/2 cup
peas cooked  1/4 cup
ginger-green chili paste  2 tsp or as per taste
garlic finely chopped or paste 1 tsp ( optional)
cauliflower florets parboiled 1/4 cup
salt and chili pdr. to taste
garam masala pdr. 1 tsp
amchur pdr. 1 tsp
coriander leaves chopped 2 tbsp
mint chopped 1 tsp ( optional)
carrot grated  1/4 cup
cheese/ paneer grated 1/4 cup
hing 1/4 tsp
 
ghee/ oil to cook
cooked rotis
besan 1/2 cup mixed with seasoning and water to make semi-thick batter with 1/2 tsp crushed ajwain

For stuffing
heat 2 tsp, add jeera, once it crackles, add hing, add the garlic and the paste fry, add the veges, seasoning, fry well for 3-4 minutes on medium flame stirring well, off gas and add cheese, and dhania, mix well along with chopped pudina, keep aside to cool.

To make parantha
on a roti, spread the stuffing well to cover it well, put it on a hot tawa, carefully pour the batter to cover the stuffing only, smear little ghee/ oil on top and all around, keep the gas on low flame, cover the tawa and cook for 3-4 minutes, till the bottom is brown, flip over, add little ghee/ oil all around, cover and cook till the bottom is well cooked and brown, remove serve hot with pickle and raita of your choice, it will be a very filling parantha !

ps- you can add any vege of your choice or even do with soya granules, onion, carrot and seasoning of your choice to make it still protein rich !

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