Masala Stuffed Parota, Bengali Low Salt Paratha


by
Masala Stuffed Parota, Bengali Low Salt Paratha

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

  This recipe has been viewed 1955 times

Parota is a special type of Indian bread, which never fails to entice the diner with its special slightly-chewy mouth-feel and unique appearance that has a spiral or ringed surface.

While the traditional version is made of maida, here we have made it healthier by using whole wheat flour instead. This goes to show how a small tweak in the choice of ingredients can make a dish healthier.

The dough is lined with a tongue-tickling masala paste before rolling, to boost the flavour of the parota. This Masala Stuffed Parota is made with less oil and salt, to make it suitable for those with high BP.

Since we have used very little oil in the masala paste, it tends to dry up if left for a long time. So, make the paste just before making the parathas.

Here, we have described the Bengali way of rolling the parota, but if you wish you can also roll it like a regular stuffed paratha.

Try other low-salt recipes like the Green Peas Soup and Creamy Green Salad .

Add your private note

Masala Stuffed Parota, Bengali Low Salt Paratha recipe - How to make Masala Stuffed Parota, Bengali Low Salt Paratha

Preparation Time:    Cooking Time:    Total Time:     Makes 6 parotas
Show me for parotas

Ingredients

To Be Mixed Into A Masala Paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp oil
1/4 tsp salt

Other Ingredients
1 cup whole wheat flour (gehun ka atta)
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking
Method
  1. Combine the whole wheat flour and enough water in a deep bowl and knead into a soft dough.
  2. Divide the dough into 6 equal portions.
  3. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Put a little of the prepared masala paste evenly over it.
  4. Roll it up tightly and roll it over from one end to the other end to form a swiss roll and press it lightly.
  5. Roll again into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the parota, using ¼ tsp of oil, till golden brown spots appear on both the sides.
  7. Repeat steps 3 to 6 to make 5 more parotas.
  8. Serve immediately.

Nutrient values (Abbrv) per parota
Energy93 cal
Protein2.6 g
Carbohydrates15.7 g
Fiber2.6 g
Fat2.6 g
Cholesterol0 mg
Sodium133.5 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Masala Stuffed Parota, Bengali Low Salt Paratha
5
 on 23 Aug 17 03:04 PM


A recipe which has a stuffing of only spices, so doesn''t involve major shopping. Takes a while to roll these parathas but the taste is quite tempting to keep trying at again.