How to Make Masala Stuffed Paratha at Home? | Easy Indian Dinner with Raita

DELICIOUS FOOD

Masala Stuffed Paratha with Raita

Biting into a golden, crispy paratha filled with masala is incredibly delicious, especially when served with a cool bowl of raita. This simple North Indian dish has the ability to transform any typical evening into a hearty, satisfying meal. With just a few cupboard essentials, this simple recipe will let you reproduce the enchantment of Indian family kitchens, regardless of your level of cooking experience.

You can alter the stuffing to fit your preferences, whether it be paneer, spicy potatoes, or even mixed vegetables. The ideal Indian dinner combination for any day of the week is this spicy aloo (potato) masala paratha, which is served with cucumber mint raita.

Ingredients for Stuffed Paratha with Masala Aloo:

1. Two cups of atta, or whole wheat flour
2. (For kneading) Water
3. Add salt to taste.
4. Oil (for cooking) or ghee

For Filling:

1. Three mashed medium-boiled potatoes
2. One green chile, chopped finely
3. Half a teaspoon of powdered turmeric
4. Half a teaspoon of red chili powder
5. Half a teaspoon of amchur, or powdered dry mango
6. One teaspoon of cumin seeds
7. One tablespoon of freshly chopped coriander
8. Add salt to taste.

How to Make Stuffed Paratha A Tutorial

  

• Prepare the dough  Mix the  swab and wheat flour in a large  coliseum. 
• Add water and knead until the dough is soft. Let it rest for twenty  twinkles and cover.  
• To make the  stuffing, mix the mashed potatoes, diced green chilies, turmeric, red chili greasepaint, cumin, amchur, coriander and  swab in another  coliseum. Mix well. Add spices to taste.   
• Divide the dough into equal  corridor, fill it and roll it up. A ball should be rolled out into a small circle.
• Spread 2 soupspoons of filling in the middle. Precisely roll it out into a medium- sized paratha after folding the edges over the  stuffing and sealing it well.   
• To make the paratha,  toast a griddle or tawa on medium  honey. Place the rolled paratha on it. 
• Cook until bubbles form, turn it over and brush both sides with  oil painting or ghee. Singe until  crisp and golden brown. 

Constituents for an Easy Cucumber Mint Raita form   

1. A mug of  lately made curd or yogurt     
2. Grated cucumber, half a mug     
3. One teaspoon of mint leaves, cut finely     
4. Season with  swab.     

• tablespoon of  pulverized roasted cumin Until the curd is smooth, whisk it. 
• Add the cucumber, mint,  swab, and cumin greasepaint. 
• Stir completely and chill until ready to serve.  

🍽️ Serving suggestion:

•  Present the hot, masala- filled parathas with a heaping portion of cool cucumber- mint raita and some pickles or green chutney. 
• This Indian cookery is perfect for a weeknight  regale, a Sunday brunch, or a quick  vacation feast.