Sunday, 30 December 2012

Parantha Sadabahar(Vegetables stuffed Pan fried Indian Flat Bread)

Breakfast of Sadabahar Parantha with Mango pickle and Sweet Lime juice
During child hood I used to detest cauliflower vegetable though now it is one of my favorite dishes specially when made with Peas or in Creamy Delicious Gravy / Sweet and Sour Gravy. My mother used to be at her wits end as how to make me eat the food when cauliflower vegetable used to be cooked. She being most innovative house wife and a loving mother came up with the idea of stuffing the vegetable and making stuffed paratha. When I started developing the taste she slowly weaned me off this paratha and started serving me the vegetable. She never forced us to eat anything but made us develop the taste for each and everything so that we are not denied of nutrition for the want of taste.
Invariably in my house left over vegetables would be lying in fridge which being less in amount could not be served to the whole family. I borrowed the idea of my mom did my own variations and came up with these soft, crispy, tasty and nutritious parathas which can be served in breakfast/ lunch / dinner because they are evergreen parathas. 

Preparation Time: 10 min.
Cooking Time: 30min
Servings: 6 Parathas.

Ingredients required for making dough for Parantha Sadabahar
  • 150 gm. Whole Wheat Flour
  • 1/2Teaspoon Salt
  • 100 ml. Water
Ingredients Required For Making filling Parantha Sadabahar:
  • 2 Medium helpings of Left over dry vegetable (Cauliflower / Methi / palak / aloo)
  • 1 Medium size Onion
  • 1 Green Chili
  • 2-3 sprigs of fresh Green Coriander leaves
  • Salt to taste
  • 1 Tea spoon Garam masala
Directions For making filling for Parantha Sadabahar:
  • Peel and cut the onion very fine.
  • Cut green chili very fine.
  • Wash and cut coriander sprig very fine.
  • Mash the left over vegetable(s)
  • If you have more than one left over vegetables then mix them together after mashing.
  • If any vegetable has some liquid in it then cook it till it becomes dry them mash and add to other left over vegetable(s).
  • Add
    • Onion
    • Green chili
    • Coriander
    • Salt (optional)
    • Garam masala
    • Amchur
    • Mashed left over vegetable(s)
  • Mix all the ingredients nicely to make a uniform mixture.
Filling for Sadabahar Parantha
Direction for making the Dough for Parantha Sadabahar:
  • Take wheat flour in a bowl and add salt to it.
  • Mix nicely.
  • Add water little by little, mix and knead.
  • The dough should be soft and pliable.
  • If more water is required, add in little amounts as per requirement while kneading.
  • Soft dough for paratha is ready.
    Dough for Parantha
Directions for Making Parantha Sadabahar:
  • Divide the dough into 6 equal parts.
  • Make a nice smooth round ball of one part.
  • Make a cup shape from the dough ball by pressing the edges out and the center down wards .
  • Divide the filling into 6 equal parts.
  • Fill one part of the filling into the cup of the dough.
Filling in the dough cup
  • Close the cup by pressing the edges together.
Sealing the edges
  • Press the edges down and flatten the filled dough ball by pressing gently between your palms.
  • Roll the flattened ball in wheat flour and sprinkle wheat flour on the rolling board.
Filled dough ball ready for rollin
  • Roll the filled ball rolled in wheat flour gently without applying too much pressure.
Rolled Parantha
  • Heat a tawa on high flame and when it becomes hot lower the flame and place the rolled parantha on hot tawa.
  • Cook on low flame till it gains golden brown spots.
Rolled Parantha being cooked on one side
  • Flip the paratha with the help of spatula and cook the other side also till it gains golden brown spots.
Cooked on one side and being cooked on the other side
  • Apply 1/2teaspoon oil / ghee on the upper side and flip so that the side with oil touches the hot surface of tawa.
  • Press with spatula and cook for 30 sec.
Oil / ghee applied and being cooked by gently pressing with spatula
  • Apply 1/2 tea spoon oil the other side also and turn upside down.
  • Press and cook for 30 sec. 
Sadabahar Parantha ready to be served
  • Remove from tawa on a serving plate and serve hot Parantha Sadabahar with curd/ pickle/ chutney/raita.
http://jyotsna-pant.blogspot.com/2012/06/spicy-mixed-vegetable-pickle-less-oily.html
http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

http://jyotsna-pant.blogspot.com/2012/06/mango-pickle-north-indian-style.html

http://jyotsna-pant.blogspot.com/2012/06/tangy-mango-pickle-maharashra-style.html

Prantha Sadabahar
Tips:
  • Do not use brinjal, pumpkin or any gourd vegetable for these parathas.
  • The dough should be soft and pliable otherwise while rolling the stuffed dough ball it will crack from edges.
Suggested Variations:
  • If the left over vegetable has some gravy  then cook it till it becomes dry.
  • Left over dal from meals can be cooked to dry in wok and stuffed to make paratha, or mixed with mashed vegetable to make paratha.

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