This original Tarla Dalal recipe can be viewed for free

Papad Stuffed Parathas


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In most homes, left-overs vegetables are used for making delicious stuffed parathas. But this is a paratha with a difference. Since papad is a personal favourite of mine, I have invented this unique type of paratha with a spicy papad filling. I have used fried papad for the stuffing, but you can also roast the papads if you wish. I am sure this paratha will be an all time favourite for all papad lovers.

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Preparation Time: 
Cooking Time : 
Makes 6 parathas.
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Ingredients



For the dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For the papad filling
2 papads, deep-fried and crushed
1/2 cup finely chopped onions
1 tsp chilli powder
2 tbsp chopped coriander (dhania)
1 tsp oil
salt to taste

Other ingredients
oil or ghee for cooking

Method

    For the dough
    1. Combine all the ingredients and knead into a soft dough using enough water.
    2. Cover with a muslin cloth and keep aside for 15 minutes. Divide the dough into 6 equal portions.

    For the papad filling
    1. Heat the oil in a pan and sauté the onions till they are golden brown in colour.
    2. Combine the sautéed onions, crushed papad, chilli powder, coriander and salt. Mix lightly.
    3. Divide the mixture into 6 equal parts. Keep aside.

    How to proceed
    1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
    2. Place one portion of the papad filling in the center of the dough circle.
    3. Bring together all the sides in the center and seal tightly.
    4. Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
    5. Cook the paratha on a tava (griddle), using a little oil until both sides are golden brown.
    6. Repeat with the remaining dough and filling to make 5 more parathas.
    7. Serve hot.
    RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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