Craving a satisfying breakfast or a packable tiffin treat? This isn’t just any paratha recipe! Unlock the secret to a flavorful, veggie-packed delight. Forget soggy fillings – our unique prep method, involving a crucial moisture-control step, guarantees a perfect texture. Discover the surprising ingredient that elevates the taste and the rolling technique that prevents tears. Want crispy, golden results every time? The pan-heating and pressing secrets are inside. Don’t miss out on making the best paratha – every step matters! Read on for the delicious details. Best Paratha For Breakfast Or Tiffin Snack.
Also Read – Special Paratha For Kids | Paratha Recipe
Ingredients:
- 100 g Cabbage Chopped
- 1 Capsicum Chopped
- 1 Carrot Chopped
- 1 Cup Fresh Corn Kernels (Boiled)
- 1/2 tsp Kasuri Methi
- 1/2 tsp Chilli Flakes
- 1/2 tsp Oregano (optional)
- (1 Green Chilli, 2 Garlic Cloves, 1/2 Inch Ginger) Paste
- 2 Amul Cheese Cubes (Grated)
- Coriander Leaves
- Salt to taste
- 1 tbsp Butter
- Wheat Dough
- Oil
Also Read – Street-Style Crispy Chana Dal And Urad Dal Pakoda at Home
Instructions:
- Prepare the Vegetable Filling:
- Chop the cabbage, capsicum, and carrot. You can chop them coarsely or finely.
- Slightly boil the fresh corn kernels.
- Finely chop or use a chopper to mince all the prepared vegetables.
- If there is excess water in the chopped vegetables, you can squeeze it out using a cotton cloth. You can even use this water to knead the dough.
- In a bowl, combine the chopped vegetables, kasuri methi, chilli flakes, oregano (optional), crushed green chilli-garlic-ginger, grated cheese, chopped coriander leaves, salt, and butter.
- Mix all the ingredients well. Use the filling immediately and do not let it sit for too long, as it might release water.
- Prepare the Dough:
- Knead wheat flour (or a mixture of wheat flour and maida) into a soft dough.
- Fill and Roll the Paratha:
- Take a large ball of the prepared dough.
- Flatten it slightly and create a well in the centre.
- Place a generous amount of the vegetable filling (about 2-3 tablespoons, depending on the size of the dough ball) into the well.
- Bring the edges of the dough together to seal the filling inside completely. Press down the sealed edges.
- Dust the working surface and the dough ball with some wheat flour.
- Gently flatten the filled dough ball with your hands.
- Using a rolling pin, roll the dough into a circular paratha. Roll gently with light pressure, ensuring the filling spreads evenly without tearing the dough. You can use your hands to gently spread the filling towards the edges if needed.
- Cook the Paratha:
- Heat a flat pan or griddle (tawa), preferably made of iron, over medium heat.
- Add a little oil or butter to the hot pan.
- Place the rolled paratha on the hot pan.
- Cook on medium heat until one side is lightly golden brown.
- Flip the paratha and cook the other side until it’s also lightly golden brown.
- Apply some oil, butter, or ghee on both sides of the paratha.
- Cook the paratha by pressing gently around the edges and all over until it becomes crispy and golden brown on both sides.
- Serve:
- The paratha is ready to be served for breakfast or as a tiffin snack.
Also Read – Ragi Paratha | Nachni Paratha
Best Paratha For Breakfast Or Tiffin Snack
Discover the surprising ingredient that elevates the taste and the rolling technique that prevents tears.
Ingredients
- 100 g Cabbage Chopped
- 1 Capsicum Chopped
- 1 Carrot Chopped
- 1 Cup Fresh Corn Kernels Boiled
- 1/2 tsp Kasuri Methi
- 1/2 tsp Chilli Flakes
- 1/2 tsp Oregano optional
- (1 Green Chilli, 2 Garlic Cloves, 1/2 Inch Ginger) Paste
- 2 Amul Cheese Cubes Grated
- Coriander Leaves
- Salt to taste
- 1 tbsp Butter
- Wheat Dough
- Oil
Instructions
Prepare the Vegetable Filling:
- Chop the cabbage, capsicum, and carrot. You can chop them coarsely or finely.
- Slightly boil the fresh corn kernels.
- Finely chop or use a chopper to mince all the prepared vegetables.
- If there is excess water in the chopped vegetables, you can squeeze it out using a cotton cloth. You can even use this water to knead the dough.
- In a bowl, combine the chopped vegetables, kasuri methi, chilli flakes, oregano (optional), crushed green chilli-garlic-ginger, grated cheese, chopped coriander leaves, salt, and butter.
- Mix all the ingredients well. Use the filling immediately and do not let it sit for too long, as it might release water.
Prepare the Dough:
- Knead wheat flour (or a mixture of wheat flour and maida) into a soft dough.
Fill and Roll the Paratha:
- Take a large ball of the prepared dough.
- Flatten it slightly and create a well in the centre.
- Place a generous amount of the vegetable filling (about 2-3 tablespoons, depending on the size of the dough ball) into the well.
- Bring the edges of the dough together to seal the filling inside completely. Press down the sealed edges.
- Dust the working surface and the dough ball with some wheat flour.
- Gently flatten the filled dough ball with your hands.
- Using a rolling pin, roll the dough into a circular paratha. Roll gently with light pressure, ensuring the filling spreads evenly without tearing the dough. You can use your hands to gently spread the filling towards the edges if needed.
Cook the Paratha:
- Heat a flat pan or griddle (tawa), preferably made of iron, over medium heat.
- Add a little oil or butter to the hot pan.
- Place the rolled paratha on the hot pan.
- Cook on medium heat until one side is lightly golden brown.
- Flip the paratha and cook the other side until it’s also lightly golden brown.
- Apply some oil, butter, or ghee on both sides of the paratha.
- Cook the paratha by pressing gently around the edges and all over until it becomes crispy and golden brown on both sides.
Serve:
- The paratha is ready to be served for breakfast or as a tiffin snack.
