Stuffed Arbi Paratha Recipe
This delicious Stuffed Arbi Paratha recipe is a North Indian favorite that brings together the unique flavors of colocasia roots (arbi) with a variety of spices, all encased in soft, wholesome whole wheat parathas. Perfect for a hearty lunch or a comforting breakfast, these parathas are both nutritious and flavorful, making them a fantastic addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Colocasia root (Arbi) – boiled and peeled | 500 grams |
| Green Chilli – chopped | 1 |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 tablespoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 2 sprigs |
| Whole Wheat Flour | 1 cup |
| Sunflower Oil | 1 tablespoon |
| Salt | A pinch |
Preparation Time
| Item | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 4 servings |
Cuisine Information
| Cuisine | Course | Diet |
|---|---|---|
| North Indian | Lunch | Vegetarian |
Nutritional Information
(Nutritional information can vary, please calculate according to your specific ingredients and servings)
Instructions
To embark on your culinary journey with Stuffed Arbi Paratha, start by preparing the paratha dough. In a large mixing bowl, add 1 cup of whole wheat flour along with a pinch of salt. Using your fingertips, gently stir the salt into the flour, ensuring it is evenly distributed. Gradually incorporate water into the mixture, little by little, kneading it until you achieve a soft, pliable paratha dough. This process should take a few minutes, during which the dough will transform into a smooth and elastic consistency.
Once the dough is well-kneaded, drizzle 1 tablespoon of sunflower oil over it and knead it again briefly, ensuring the oil is fully absorbed. The goal is to achieve a dough that is soft, smooth, and non-sticky. Divide the dough into 8 to 10 equal portions and cover them with a damp cloth, allowing them to rest while you prepare the filling.
Next, prepare the arbi filling. Pressure cook the boiled colocasia root (arbi) with 1 cup of water and a pinch of salt for about 4 whistles, then turn off the heat. Allow the pressure to release naturally before peeling the skin off the cooked arbi. Using either your fingers or a fork, mash the arbi into a coarse, lumpy texture.
To this mashed arbi, add the following ingredients: 1 chopped green chilli, a generous handful of freshly chopped coriander leaves, 1/2 teaspoon of cumin powder, 1 tablespoon of coriander powder, 1 teaspoon of dry mango powder (amchur), 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder, and if you prefer an extra kick, 1 teaspoon of red chilli powder. Combine all these ingredients thoroughly with your fingers, ensuring they are well mixed.
Once your filling is ready, divide it into 8 to 10 equal portions, similar to how you prepared the dough. This ensures you have just the right amount of filling for each paratha.
Now it’s time to stuff the parathas. Lightly dust your work surface with flour and take one portion of the dough. Flatten it slightly with your fingers and roll it into a small circle of approximately 3 inches in diameter. Place one portion of the filling in the center of the circle. Gather the edges of the dough and bring them together to encase the filling, pinching to seal it well. If any excess dough spills out, simply remove it. Press the stuffed dough gently to flatten it slightly.
Dust the filled arbi paratha with a little flour and roll it out gently, applying minimal pressure to maintain the integrity of the filling. Repeat this process for all the remaining portions of dough and filling.
Now, preheat a skillet over medium heat. Carefully place the rolled-out filled arbi paratha onto the skillet and allow it to cook for about 30 to 45 seconds before flipping it over. At this stage, add 1 teaspoon of ghee or oil around the edges and use a spatula to spread it evenly. Flip the paratha again, allowing the oiled side to cook thoroughly. You can add a little more ghee if desired and gently press down on the paratha with a spatula to ensure even cooking.
Continue to flip and press the paratha until both sides are evenly cooked, browned, and crisped to your liking. It is essential to maintain medium heat throughout this process, as it allows the arbi parathas to develop a crispy exterior while remaining soft on the inside.
Once cooked, transfer the Stuffed Arbi Paratha to a plate. Repeat the cooking process with the remaining parathas.
To serve, pair these delightful Stuffed Arbi Parathas with Palak Raita and Amla Mirchi Ka Achari Subzi on the side, creating a wholesome and healthy breakfast or lunch that will surely impress your family and friends. Enjoy the flavors of North India in every bite of these delicious parathas!
Tips for Perfect Stuffed Arbi Paratha
- Ensure that the arbi is well-cooked and mashed properly for a smooth filling.
- Feel free to adjust the spice levels according to your taste preferences.
- If you prefer a flakier texture, you can incorporate a little more oil into the dough.
- Serve with yogurt or a tangy pickle for added flavor.
By incorporating these tips and following the detailed steps above, you’ll be well on your way to mastering the art of making Stuffed Arbi Parathas that are bursting with flavor and texture. Happy cooking!
