Carrots & Sweet Potato Stuffed Paratha Recipe
Overview
Dive into the delightful world of North Indian cuisine with our Carrots & Sweet Potato Stuffed Paratha, a dish that not only tantalizes your taste buds but also fills your kitchen with warm, inviting aromas. Perfect for breakfast or a snack, these stuffed parathas are a wholesome choice, combining the sweetness of carrots and sweet potatoes with a blend of aromatic spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1/2 teaspoon |
| Sunflower Oil | 1 teaspoon |
| Carrots (Gajjar) – finely grated | 1 cup |
| Sweet Potatoes – boiled and mashed | 1/2 cup |
| Cumin Powder (Jeera) – roasted | 1 teaspoon |
| Green Chillies – chopped (adjust to taste) | 1 |
| Coriander Leaves (Dhania) – chopped | 1/4 cup |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 |
| Total Fat | 5g |
| Saturated Fat | 0.5g |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Protein | 4g |
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 4
Cuisine
- North Indian
- Course: Indian Breakfast
- Diet: Vegetarian
Instructions
Making the Dough
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Combine Ingredients: In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water, a little at a time, until you form a soft, pliable dough.
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Knead: Knead the dough until it becomes smooth and elastic. Drizzle in the sunflower oil and knead for a few more minutes to coat the dough. The final consistency should be soft and non-sticky.
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Rest the Dough: Cover the dough with a damp cloth and allow it to rest for about 15 minutes. This resting period is crucial as it helps the gluten develop, making rolling easier.
Preparing the Filling
- Mix the Filling: In a separate bowl, combine the finely grated carrots, mashed sweet potatoes, roasted cumin powder, chopped green chillies, and coriander leaves. Season with salt to taste, mixing thoroughly to ensure all ingredients are well incorporated.
Shaping the Parathas
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Divide and Roll: Once the dough has rested, divide it into lemon-sized balls. Roll each ball out on a floured surface to about 3 inches in diameter, dusting with dry flour as necessary to prevent sticking.
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Stuffing: Take one rolled dough circle and place approximately 1 tablespoon of the vegetable filling in the center. Carefully gather the edges of the dough to encase the filling, pinching it to seal. Remove any excess dough that may poke out.
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Flatten and Roll Again: Gently press the stuffed ball to flatten it slightly. Dust it with a bit more flour, and roll it out gently to your desired thickness, being careful not to press too hard on the filling.
Cooking the Parathas
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Cook on Griddle: Heat a griddle or skillet over medium heat. Once hot, place the rolled paratha on the skillet. Cook for 1-2 minutes until small brown spots begin to appear.
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Add Oil/Ghee: Flip the paratha and add a little oil or ghee around the edges. Cook for an additional 1-2 minutes, pressing down gently with a spatula to ensure even cooking, until both sides are golden brown and crisp.
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Repeat: Continue the process with the remaining dough and filling, stacking the cooked parathas on a plate.
Serving Suggestions
Serve the Carrots & Sweet Potato Stuffed Parathas hot with Boondi Raita, a sprinkle of black salt for added flavor, or pair them with Instant Gor Kairi Lonche, a sweet raw mango pickle. For a refreshing drink, complement your meal with a vibrant Apple, Kiwi, Pineapple Juice to create a wholesome breakfast experience.
Conclusion
These Carrots & Sweet Potato Stuffed Parathas are not only easy to make but also packed with nutrients and flavor, making them an excellent addition to your breakfast table. Whether enjoyed alone or as part of a larger spread, this recipe is sure to become a cherished favorite in your home. Enjoy your culinary journey with this delightful North Indian dish!
