Parata or stuffed bread is an everyday favourite in my house hold. The versatility offered by this bread makes it even more attractive every time. Paratas find its roots from the Punjab, in northern Indian state, home cooked bread, stuffed with potato and roasted on the pan with generous amount of butter.
I prepare the parata with almost every possible vegetable. This is also a great way to put the vegetables (single or multiple) in your child’s diet. This is a basic recipe and you can be replacing the stuffing with any vegetable / fruit of your choice.
A perfect and healthy breakfast and lunch box item, served with a dash of pickle and dollop of yogurt/curd.
For the roti cover
- 2 cups of whole wheat flour /atta
- 3/4 cup of water
- pinch of salt
- 2 tbsp vegetable oil
For the stuffing
- 1/2 cup moong sprouts
- 1 cup radish – grated ( about 2 big radish)
- 2 red onions finely chopped
- 5-6 green chilies finely chopped
- 1 tbsp cumin powder
- 1/2 tbsp salt
- 2 tbsp arrowroot powder.
5-8 tbsp of butter – to apply while roasting
Recipe – for the roti cover – mix all ingredients and knead about 4-5 minutes to prepare the smooth dough, and keep it aside. Keep the dough covered.,
For stuffing – roughly mash the moong sprouts, squeeze the water from the radish. Mix all ingredients together in a bowl and keep it aside.
Preparation – Divide the dough in ten to twelve equal parts. Similarly divide the stuffing in 10-12 equal parts
Take one portion of the dough and flatten it in between your palms. Put one portion of the stuffing on it and wrap the dough, gathering the edges of the dough. Seal the dough to ensure the stuffing will not leak out.
Dust the kitchen top with whole wheat flour and with gentle hands, roll this stuffed ball into 8 inch circles with the help of a rolling pin.
Heat the griddle on a medium low flame and place the parata on it. Generously brush the butter on it. After a minute, flip the paratha and cook on the on other side. Again apply the butter on this side. Cook until the golden brown spots appear on both the sides of the paratas
Repeat this process until the dough and stuffing ends.
Serve the parata fresh and hot with pickle and yogurt.