Vivek Singh
Stuffed Parathas
Octobersdish of the month features therecipe forkheemastuffed parathas, apopular Punjabi breakfast. Dip the bread into yoghurt or pickle or scoop up butter with it. Traditionally its always freshly churned home made butter but regular salted butter will do just fine.
Punjabi
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Ingredients
10
How To Cook?
1
Mix together the flour, carom seeds, salt, oil and 225ml water to make a smooth dough. Cover and rest for 15 minutes. Meanwhile, make filling.
2
Heat the oil in a pan to smoking point and add the whole spices, followed by the cumin seeds. When they start to crackle, add the onions and cook on medium-low heat for 2-3 minutes. Add the ginger and garlic paste, salt, the ground spices, chopped ginger, green chillies and stir for 2-3 minutes to cook out the spices.
3
Now add the minced lamb and cook until dry and liquid has evaporated.
4
Add the grated boiled potato and cook for a minute stirring to mix thoroughly. Adjust the seasoning and sprinkle with the chopped coriander, green chillies and the lemon juice. Remove from the heat and let the mince filling cool down completely. Pick and discard the whole spices, then divide the stuffing into 10 equal portions and roll into balls. Use to fill the paratha.
5
Take a ball of dough, make an indent and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of the ball of stuffing. The edges of the cavity of dough should be slightly thinner than the rest of it. Sit the ball of filling in the cavity and bring together the edges to cover the stuffing from all sides. Do not leave any cracks or the filling will come out while rolling the parathas.
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