Hara Bhara Paratha

This is for all the paratha fans out there (including myself). I would refuse to eat chapati and sabzi if the latter was not of my choice. So my mom started stuffing the veggies in a paratha and transformed a simple roti sabzi into a mouth-watering stuffed paratha. So here's a paratha with a little twist and the nutrients of a wholesome meal in itself. I use minimal oil in this recipe so this makes for a delicious, guilt-free meal.

Ingredients:
For Stuffing
1 1/2 cups French beans (chopped)
1/2 cup frozen peas
1/2 cup frozen tuver (See pic below)
1 big onion (chopped)
1 potato (boiled & mashed)
1/2 bunch coriander (chopped)
2 tsp cumin seeds (jeera)
2 green chillies
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
2 tsp pomegranate seed powder (Anardana powder)
1/2 tsp garam masala powder
Salt, according to taste
1 tbsp oil

For the dough:
2 cups atta (whole wheat flour)
1 tbsp oil
1 tsp salt
1 tsp sesame seeds
1/4 cup milk
Water to knead

To prepare the stuffing:
1.) Bring to boil in a pan the chopped beans and a potato. When the beans seem to soften add the peas and tuver.




2.) In a saucepan add the oil and heat to medium high. When the oil is heated enough, add the cumin seeds and chillies. Make a slit through the center of the chillies. Add the onions and saute till onions are golden brown.











3.) Drain and add the boiled veggies to the saucepan. At this point add the turmeric powder, chilli powder, coriander powder, cumin powder, anardana powder and garam masala. Mix with the masher itself. Mash this mixture till the veggies retain about half of their texture.


4.) Add chopped coriander and mix thoroughly.


5.) Remove the saucepan from heat and keep aside.

6.) Prepare the dough while the stuffing is cooling. It becomes difficult to make stuffed parathas if the stuffing is too hot.

7.) Mix all ingredients for the dough except water and mix well. Add little water at a time and keep mixing till the dough is the right consistency. You can gauge this by seeing if the dough does not stick to your hands while kneading.


8.) Make approximately 1.5 inch balls. Roll these out to half the size of the actual paratha. Place 1 heaped tsp of stuffing in the paratha. Close and seal the edges.











9.) Roll out the paratha. Heat on medium heat on a gridle by applying about 1/4 tsp oil to each side.


These parathas can be enjoyed with dahi (yogurt), raita, chutney or pickles. It does take some time and effort to make these. But I'm sure you will be happy with the results.