Aubergine Paratha


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Aubergine is the king of vegetables yet we often find people having excuses to escape from eating it. So here an attempt is made to cover this humble king and serve it in the form of paratha. Even children wont realize that they are with the king. The recipe is simple and healthy.

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Aubergine Paratha recipe - How to make Aubergine Paratha

Preparation Time:    Cooking Time:    Total Time:     5Makes 4 to 6 servings
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For The Stuffing
1/2 cup finely chopped brinjal (baingan / eggplant)
1/4 cup finely chopped spring onions
1/2 cup grated paneer (cottage cheese)
2 tsp ghee
2 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
1 tsp chilli powder
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste

To Be Kneaded Into A Dough
1 cup whole wheat flour (gehun ka atta)
2 tsp ghee
water as required

Other Ingredients
ghee to roast the paratha
some plain flour (maida) for rolling parathas

for the stuffing

    for the stuffing
  1. Heat ghee in a kadhai and add the cumin seeds.
  2. When the seeds crackle, add the brinjals and cook for few minutes.
  3. Add the onions, seasonings and mix it well.
  4. Add panneer and mix well. Keep aside.

How to proceed

    How to proceed
  1. Roll 2 inch puris from the dough.
  2. Place little stuffing in the center and bring the sides together and seal it well.
  3. Again roll it with the help of little dry flour into a 5 inch paratha.
  4. Roast it on hot tava using little ghee until golden on both the sides.
  5. Serve it hot.

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This recipe was contributed by damyantiben on 19 Oct 2012

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