Beetroot stuffed paratha
Stuffed parathas are perfect for brunch, lunch or a snack any time. Don’t worry if the filling comes through the dough in places while you cook the parathas – they will taste just as good.
Ingredients
For the dough
- 400g/14oz atta (chapati flour), plus extra for dusting
- 2 tsp salt
- 50ml/2fl oz vegetable oil
- mint yoghurt, chutney or salad, to serve
For the stuffing
- 1 tbsp coconut oil or butter
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp nigella seeds
- 20 curry leaves
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 green chilli, finely chopped (optional)
- 200g/7oz beetroot, peeled and grated (peeled weight)
- ½–1 tsp amchoor (dried mango powder), plus extra for sprinkling
- 150²µ/5½´Ç³ú mashed potato
- ghee or melted butter, for brushing
- salt and freshly ground black pepper
Method
First, make the stuffing. Heat the oil or butter in a large frying pan over a medium heat and add the seeds and curry leaves. When they start to crackle and pop, add the onion, garlic, chilli (if using) and beetroot and cook until softened and reduced by about half – the mixture should be quite dry.
Stir in ½ teaspoon amchoor along with plenty of salt and pepper. Mix in the mashed potato, then taste and adjust the seasoning, adding more amchoor if you like. Leave to cool.
To make the dough, put the flour and salt in a bowl. Pour in the vegetable oil, then rub into the flour until it resembles coarse breadcrumbs. Mix 100ml/3½fl oz just-boiled water with 100ml/3½fl oz cold water and gradually work into the flour until it comes together as a dough. You may need slightly less or more water – you are aiming for a soft and pliable dough. Knead for a few minutes until smooth.
Divide the dough into eight pieces and roll into balls. Flatten each ball into a disc about 5mm/¼in thick, then place a spoonful of the stuffing in the centre and press it down slightly.
Bring the edges of the dough into the centre over the stuffing and pinch them together, making sure they are well sealed, then flatten slightly. Repeat with the remaining dough and stuffing.
On a floured work surface, gently roll out each piece of stuffed dough into a thin round, about 20cm/8in in diameter.
Heat a tawa or frying pan over a medium–high heat. Cook one paratha at a time: brush one side of the paratha with ghee or melted butter, then place butter-side down on the hot pan. Cook for about 1 minute on each side, then flip over for about 30 seconds until completely cooked. They may puff up as they cook but will collapse back down as they cool.
If you like, sprinkle with a little amchoor before serving with yoghurt, chutney or salad.
