Stuffed Layer Paratha | Layered Paratha || How to make layered Paratha with step-by-step photos.....
Stuffed layered paratha is a simple stuffed layer, and delicious flatbread that originated in the Indian subcontinent, Most stuffed parathas are not layered. but I made stuffed layer paratha which is quite easy to make, Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack.
Parathas are one of the most popular unleavened flatbreads in Pakistan, made by baking or cooking whole wheat dough on a Tawa, and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis and this is either because, in the case of a plain paratha, they have been layered by coating with ghee or oil and folding repeatedly (much like the method used for puff pastry using a laminated dough technique; or else because of food ingredients
There are lots of stuffing that can be filled in dough such as vegetables, chicken, cheese, dal, or mince by choice other than
People use different techniques for making stuffed or layered parathas, making paratha uses both the layering technique together with fillings into the dough.
Some stuffed parathas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges, then alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered...
Here I used spring onion, green chilies, and boiled eggs by adding some spices to make paratha, you can also do variations by using cheese, peas, or shredded chicken, a great tiffin box for the kids, These parathas can be served with ketchup or any spiced sauce and tea so let's begin with
If you have tried this Stuffed Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.
Tips:
- To make a perfect crispy stuffed layer of paratha one thing always keep in mind is that paratha dough should be soft
- Using warm milk in kneading makes the dough soft and smooth
- Paratha the dough ball should be thick than the chapattis/roti dough ball
- Rolled disc not too thick nor too thin
- Apply butter on each layer to make your paratha crispy and flaky
- Don’t fill too much stuffing they may tear your paratha
- 1-2 tbsp stuffing is enough
- Using pure ghee on paratha to make it delicious
To prepare this recipe first we will prepare paratha dough for that take a large mixing bowl to add all-purpose flour with the ingredients
And mix well with a spatula or hand till turns to crumble texture
Start kneading the dough by pouring warm milk little by little
Keep kneading until the dough is formed
I used 75 ml milk in kneading
Keep kneading till you get the smooth and soft texture of the dough
Put the dough back into the bowl and leave it for rest around 15 minutes at least
Remove the shells of the egg and chop them finely
Then transfer the chopped eggs to another mixing bowl along with chopped veggies, keep mixing by adding spices
Take out the dough from the bowl and punch it for a minute
Divide the dough into equal portions_and flatten each ball between your palm
Place all dough balls on the plate
Take one dough ball and roll it 8-10 inches in a round shape, apply butter over the disc, then sprinkle flour dust
Place 2 tbsp filling in the center of the roti and fold from the left side, and again apply butter over the folding part along with sprinkled flour then fold from the right side and apply butter then sprinkle
Now fold from upwards and do the same as before, at the end fold from downwards and apply butter then sprinkle flour
It looks like a square box apply butter from folding sides and sprinkle flour dust, slightly pressing them with the help of your fingers, Don’t use a rolling pin at this stage just because stuffing may come out from the dough ball
Repeat the same process with all remaining dough balls and place all prepared dough balls on the tray or plate
Heat the Tawa very well and then place the stuffed paratha on hot Tawa, flip the paratha after 2 minutes and apply some ghee over it
First, we will cook each side of paratha for about 2 minutes on a medium-high flame, then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides
Repeat the same process with all remaining stuffed parathas
Transfer to the serving plate
Delicious stuffed layer paratha is ready
Stuffed Layer Paratha is a simple stuffed layer and delicious flatbread that originated in the Indian subcontinent.
Ingredients:
- 300g, all-purpose flour
- 2 tbsp, butter/margarine
- 1 tsp, salt
- 1 tbsp, sugar
- 100ml, milk warm
- 1 pcs, egg
- 10og, butter
- 100g, pure ghee/banaspati ghee
For Filling:
- 3 pcs, hard-boiled eggs chopped
- 1 cup, spring onion chopped
- 2-3 large, green chilies chopped
- ½ tsp, salt
- ½ tsp, black pepper
- 1/3 tsp, white pepper
- 1 tsp, chaat masala
How to make Stuffed Paratha?
- To prepare this recipe first we will prepare paratha dough for that
- Take a large mixing bowl to add all-purpose flour, salt, butter, and sugar
- And mix well with a spatula or hand till turns to crumble texture
- Kneading dough by pouring warm milk little by little until the dough is formed
- Keep kneading until the dough is formed
- I used 75 ml milk in kneading
- Transfer to the working surface and keep kneading till you get the smooth and soft texture of the dough
- Put the dough back into the bowl and leave it for rest around 15 minutes at least
- Meanwhile, the dough is resting we will prepare to fill it for parathas
- Remove the shells of the egg and chop them finely
- Then transfer the chopped egg to another mixing bowl along with chopped spring onions and green chilies
- Keep mixing by adding salt, chaat masala, white pepper, and black pepper keep aside
- Take out the dough from the bowl and punch it for a minute and
- Divide the dough into equal portions
- And flatten each ball between your palm
- Place all dough balls on the plate
- Take one dough ball and roll it 8-10 inches in a round shape
- Apply butter over the disc, then sprinkle flour dust
- Place 2 tbsp filling in the center of the roti and fold from the left side
- And again apply butter over the folding part along with sprinkled flour then fold from the right side and apply butter and sprinkle flour
- Now fold from upwards and do the same as before
- At the end fold from downwards and use butter then sprinkle flour
- It looks like a square box use butter from folding sides and sprinkles flour dust,
- Slightly press them with the help of your fingers
- Don’t use a rolling pin at this stage just because stuffing may come out from a dough ball
- Repeat the same process with all remaining dough balls
- Place all prepared dough balls on the tray or plate
- Heat the two very well and then place the stuffed paratha on hot Tawa
- Flip the paratha after 2 minutes and apply some ghee over it
- First, we will cook each side of the paratha for about 2 minutes on a medium-high flame
- Then reduce the heat to low and let them cook until nicely golden brown and crisp from both sides
- This tip makes your paratha crisp and flaky
- Transfer to the serving plate
- Repeat the same process with all remaining stuffed parathas
- Delicious stuffed layer parathas are ready
- Serve hot with tea, ketchup, or sauce
*Not be duplicated, rewritten, or published without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon