Mingle it up

I love all kinds of vegetarian stuffed Parathas like aloo, gobi, paneer, mooli etc. Being Gujarati (from east India), our parathas are small & thin like our rotis or I should say smaller & thinner than the parathas made in North India. But I simply love those big & thick ones with lots of stuffing inside.
Actually in north India, Parathas are heavily (almost fried) cooked with ghee or butter which makes them extremely delicious but unhealthy too. But if you go skimpy on the fat, Parathas can be one of the very well-balanced & satisfying meal. You get goodness from whole-wheat, heavily stuffed with vegetables & some good-fat like canola oil.

I owe my stuffed paratha’s recipe to my good friend Bindu. She taught me different stuffings to put inside a paratha & they are delicious. And its so easy, you learn one recipe & it’s like you can make 5 different varieties from it.

So lets get started

General Stuffing Recipe

-1 cup finely grated vegetable

• Gobi (Cauliflower)
• Mooli
• Carrot
• Corn - grate fresh cob of corn
• Paneer
• Paneer+ finely grated cabbage - these are healthier than just paneer & taste delicious.
• Spinach - For Spinach Parathas, I use frozen chopped spinach; thawed & excess water removed after thawing.

-1/3 cup very finely chopped onions
-1 small finely chopped green chili
-1 tsp finely chopped ginger
-2 tbsp of finely chopped cilantro
-salt to taste
-1/4 tsp Chaat masala
-1/2 tsp cummin powder
-1/4 tsp chili powder (optional)
-1/4 tsp Aamchur powder (dry mango powder)

Steps

1. Make the regular Roti/Chapati Dough & rest it for 15-20 minutes.

2. Gobi/Mooli/Carrot/Paneer stuffing

Grate the vegetable, add onions & all the spices. Mix it well & adjust the seasoning as per your taste. You can add any other spice as well to suit your taste.

• But one additional step with Mooli Or Carrot stuffing is that after grating, add little salt & leave it for 5-10 minutes. This will help to ooze out excess water from the grated vegetable. Press the mixture to remove out all the water from the mixture. It will be very difficult to stuff the Parathas with this watery mixture & roll them out.
• Add onions & other spices after removing out the water.

3. Spinach Stuffing

Ingredients

Oven Temperature - 375 deg F

Time - 40-45 mins

Tips: Raisins may be replaced by the same amount of chopped dates or omitted entirely. Quick breads should be mixed until well blended but not over-mixed in order to prevent the formation of tunnels in the baked loaf.

Combine eggs, oil, flour, sugar, cinnamon, baking soda, vanilla, salt and baking powder in large mixing bowl. Stir until well blended.
Stir in nuts, raisins and apples until a rather stiff batter is formed.  Add a few tbsp of water if needed.
Mix until all ingredients are thoroughly blended, but do not over mix.
Pour into a greased 8 1/2 x 4 1/2 inch loaf pan. Bake at 375 degrees for 40-45 mins or until a tester inserted in the center comes out clean.

Popularity: 67% [?]

Ingredients

Egg and butter should be at room temperature

For glaze:
1/2 cup fresh orange juice
1/4 cup sugar

Oven Temperature - 350 deg F

Time - 35-45

Stir together flour, baking powder, baking soda, salt and almonds.
Beat butter, sugar, egg, orange zest and orange juice in a large bowl.
Add the above flour mixture to this and stir until moistened.
Pour this mixture into a greased 9″ by 5″ loaf pan and bake at 350 degrees for almost 35-45 mins or until a tooth pick inserted in center comes out clean.

Remove the bread from the oven and let it rest for couple of minutes.
Meanwhile mix 1/2 cup of orange juice in 1/4 cup of sugar, heat and stir until sugar dissolves.
With a spoon, glaze this orange-sugar juice over hot orange loaf.

Popularity: 61% [?]