Stuffed Buckwheat Paratha
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 9323 times
A typically mexican style stuffing adds volume and taste to these buckwheat parathas, which need just a bowl of soup to add up to a filling meal. Since buckwheat flour isn’t easily available in stores, you may have to buy the buckwheat and have it ground into a flour.
For the roti- Combine all the ingredients in a deep bowl and knead into a soft dough, using enough water.
- Divide the dough into 6 equal portions and roll out each portion of the dough into a 150 mm. (6”) diameter circle using a little rice flour for rolling.
- Cook each roti very lightly on a hot non-stick tava (griddle) and keep aside.
How to proceed- Divide the stuffing into 6 equal portions and keep aside.
- Just before serving place a roti on a flat, dry surface, spread a portion of the prepared stuffing on half of the roti and fold it over to make a semi-circle.
- 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 steps 2 and 3 to make 5 more parathas.
- Serve immediately.
Handy tip- For ¾ cup of buckwheat flour, grind 1 cup of buckwheat in a mixer to a smooth powder. Use as per the recipe.
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Accompaniments
Nutrient values per paratha
| Energy | 1327 cal |
| Protein | 40.7 g |
| Carbohydrates | 206.5 g |
| Fiber | 18.8 g |
| Fat | 43.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 1650.2 mcg |
| Vitamin B1 | 1.7 mg |
| Vitamin B2 | 0.8 mg |
| Vitamin B3 | 7.3 mg |
| Vitamin C | 140.1 mg |
| Folic Acid | 180.6 mcg |
| Calcium | 753.4 mg |
| Iron | 28.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 55.5 mg |
| Potassium | 1970.3 mg |
| Zinc | 5.1 mg |
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