Aloo/cheese Paratha Stuffed

CREDITS

Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

2 cups cake flour 5 medium potatoes boiled Seasonings salt and pepper Green chillies crushed 1 cup grated cheddar cheeseFresh chopped dhania (coriander) Fresh curry leaveMustard seeds optional½ teaspoon tumeric powder 1 teaspoon whole cumin seeds¼ teaspoon coriander seeds slightly crushed 1 red onions finely sliced Few black pepper corn slightly crushed 4-6 Garlic cloves crushed 1 teaspoon kashmiri chilli powder 1 teaspoon garam masala 1 teaspoon chaat masala Vegetable oil/butter ghee (Clarified butter)

METHOD

Dusting abd brushingButter ghee (Clarified butter)Peri peri spice Dried parsley

Steps 1Make aloo filling, set aside
1. Potatoes filling/stuffing In a saucepan, peel potatoes, boil potatoes with water, a pinch of salt and tumeric until soft, drain set aside. Once cooled, mash. In a small frying pan, make the vagaar, add oil or butter ghee (Clarified butter), heat, add red onions thinly sliced, mustard seeds and whole cumin sizzling, balance of spices fry until golden brown. A leaf or two of fresh curry leaf for fragrance, add spices.Remember to remove whole curry leaves before stuffing. Next add the prepared mash potatoes and let the vagaar spices blend evenly. Check seasoning, the stuffing is now ready. Sprinkle fresh chopped dhania (coriander),cover set aside.
2. Dough 2 cups cake flour2 teaspoon baking powder ¼ teaspoon salt 1 cup warm water3 Tablespoon butter ghee (Clarified butter) Method In a bowl add in all ingredients make a soft dough, cover with damp cloth rest for half an hour. Pull out equally portioned dough. Roll out in dinner plate size circles, brush base with butter ghee (Clarified butter), add some grated cheese, spread your potatoes mash, top with more grated cheese, sprinkle black pepper, cover with another rolled out roti, seal the edge or sides with water to stick.(like when baking pies, filling should not escape) Brush with butter ghee (Clarified butter) evenly all round, dust with dried parsley and peri peri spice. Toast on moderate to hot tawa, there should be brown specks spots, do the same on the flip size, handle with care, as the parathas are stuffed. Slice them either pizza style sizes or cut up into triangles.Serve these aloo/cheese parathas hot with yogurt and green dhania (coriander) chutney for dips. Mango archaar sounds Devine.
Bon appetite ❤️Shu-Hani ❤️

INFO & TIPS

Ideal for brekkies, mainly served in Indian homes, flavorings of potatoe combined with hot cheese melting moments... Crowd pleaser,enjoyed around family and friends... Comfort teaser...❤️👌

Remove whole curry leaves before stuffing, these are just for fragrance.


Ideal for brekkies, mainly served in an Indian home, flavour bursting, melting potatoes mash loads of cheese, green chillies, fresh garden dhania, fresh curry leave for fragrance once prepared, toaste on tawa, these need to be eaten hot, whilst the cheese melting best enjoyed with yogurt and green Dhania chutney or Mango pickles.

POSTED ON

15 Aug 2021

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