Easiest Way to Make Appetizing Stuffed Colourful Paratha

Without fail cooking ultimate Stuffed Colourful Paratha easy, fast, practical.

Good Evening every body, at this time you get present recipe Stuffed Colourful Paratha with 23 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 10 stages of easy cooking Stuffed Colourful Paratha.

Ingredients for Stuffed Colourful Paratha

1. Needed : Spinach Dough -.

2. Prepare 1 cup : whole wheat flour (Atta).

3. Needed pinch : salt.

4. Prepare 1 tbsp. : oil.

5. Prepare 2-3 tbsp. : spinach puree.

6. Needed : water as required to knead.

7. Needed : Beetroot Dough -.

8. Prepare 1 cup : whole wheat flour (Atta).

9. Needed pinch : salt.

10. Prepare 1 tbsp. : oil.

11. Needed 2-3 tbsp. : beetroot puree.

12. Prepare : water as required to knead.

13. Needed : Stuffing -.

14. Prepare 3-4 : potatoes, boiled and mashed.

15. Prepare 1-2 tbsp. : oil.

16. Needed 1 tsp. : nigella seeds (kalonji).

17. Prepare 1-2 : onion, chopped.

18. Needed to taste : salt.

19. Prepare 1/2 tsp. : turmeric powder.

20. Needed 1/2 tsp. : roasted cumin powder.

21. Prepare 2 : green chilies, chopped.

22. Prepare 2-3 tbsp. : coriander stems, chopped.

23. Prepare : oil to shallow fry.

If all ingredients Stuffed Colourful Paratha it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Stuffed Colourful Paratha

1. For the Spinach dough - In a bowl, mix together the flour, salt, oil and the spinach puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes..

2. For the Beetroot dough - In a bowl, mix together the flour, salt, oil and the beetroot puree. Add required quantity of water to make a stiff dough. Cover with a wet cloth and keep aside for 20-25 minutes..

3. For the stuffing - Heat oil in a pan and temper with nigella seeds. Add the onion, green chilies and coriander stems. Saute till light brown. Add the mashed potato, salt, turmeric powder, chili powder and cumin powder. Fry for 2-3 minutes till it is well combined. Keep aside to cool down..

4. Divide each of the prepared dough into 4-5 equal portions. Roll out each portion into a disc just like a poori by dusting some flour. Now take a beetroot poori or vice versa and spread a layer of the potato stuffing over it..

5. Then place a spinach poori or vice versa over it and seal all edges..

6. Now roll again gently to a larger disc just like a chapatti..

7. Make impressions with a fork all over the edge.

8. On both the sides..

9. Heat 1 tbsp. oil on a tawa / griddle and fry the parathas one at a time on a medium flame. Add more oil if needed around the edges and over it and fry both sides till light golden in colour..

10. Enjoy them hot with raita, yoghurt, pickle, butter or any side dish..

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