Papad Stuffed Parathas
by Tarla Dalal
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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.
- Combine all the ingredients and knead into a soft dough using enough water.
- Cover with a muslin cloth and keep aside for 15 minutes. Divide the dough into 6 equal portions.
- Heat the oil in a pan and sauté the onions till they are golden brown in colour.
- Combine the sautéed onions, crushed papad, chilli powder, coriander and salt. Mix lightly.
- Divide the mixture into 6 equal parts. Keep aside.
- Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
- Place one portion of the papad filling in the center of the dough circle.
- Bring together all the sides in the center and seal tightly.
- Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
- Cook the paratha on a tava (griddle), using a little oil until both sides are golden brown.
- Repeat with the remaining dough and filling to make 5 more parathas.
- Serve hot.
Nutrient values per serving
|Vitamin A||89.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||2.6 mg|
|Folic Acid||7.1 mcg|
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