Stuffed Makai Paratha ( Gluten Free)
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 17111 times
Maize flour parathas filled with a combination of paneer and green peas are a wonderful alternative to stuffed whole wheat parathas. Eat the parathas as is or with an accompaniment of your choice.
- Combine all the ingredients in a deep bowl and knead into soft dough using enough water. Keep aside for 10 to 15 minutes.
- Knead again using a little oil till it is smooth. Keep aside.
- Divide the stuffing in 4 equal portions and keep aside.
- Divide the dough into 4 equal portions and roll out each portion of the dough into a circle of 200 mm (8”) diameter, using a little maize flour.
- Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle and press it lightly to seal it.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
- Repeat with the remaining dough and filling to make 3 more parathas.
- Serve immediately.
- For a variation, add greens like shredded cabbage, chopped fenugreek leaves, etc. To the dough instead of spinach.
Nutrient values (Abbrv) per paratha
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