Stuffed Parantha of Gahat (Hulga) /गहत के परांठे (Indian flat bread stuffed with horse gram)

Horse gram stuffed Paranthe with sabzi and Bhange ki Chutney 

Macrotyloma Uniforum is the botanical name of horse gram a legume widely grown in Asia. Like all other legumes it is rich source of protein and fibers. In India it is known by different names like Gahat in kUttarakhand), Hulga, Kuleeth etc

In Uttarakhand many local delicacies are made from it namely phana (फान), Dubke, Ras and stuffed roti or parantha. The recipe for making stuffed parantha of Gahat is along with nutritional values is written in this article. 

Preparation time :

8 to 10 hrs soaking 

10 to 15 minutes grinding 

Cooking time :

15 to 20 minutes for making stuffing 

8 to 10 minutes for making each parantha 

Servings :

Makes 6 medium size Paranthas 

Nutritional value of Paranthas (6) made using 100 gm Gahat and 150 gm Atta. (approx.) 

Energy : 885 cal 

Moisture: 12 gm.

Proteins: 45 gm.

Fat: 20 gm.

Fiber: 25gm.

Carbohydrates: 157gm

Sodium : 7mg 

Minerals: 3gm.

Calcium: 335 mg.

Potassium: 500 mg 

Phosphorus: 311mg.

Iron: 12mg.

If you are making smaller Parathas thus number of Paranthas will be more. 

For nutritional value of one parantha divide the above nutritional value with number of Paranthas. 

Ingredients Required for Making Gahat ke Paranthe / Horse gram stuffed Parantha : 

For stuffing :

Gahat /horse gram /Hulga: 100 gm

Cumin seeds : 1 Teaspoon 

Garlic : 4-5 cloves (optional) 

Garam masala : 1 Teaspoon 

Fresh Coriander Sprigs: 2-3

Salt : 1 Teaspoon or to taste 

Red chili powder : 1/2 Teaspoon 

Asafoetida (hing) :1pinch

Cooking oil/ Ghee : 2 Table spoon 

For making dough for parantha : 

Atta (Whole wheat flour) : 150 gm

Salt : 1/2 Teaspoon 

Water : 150 ml approximately 

4 5 teaspoons melted ghee or cooking oil for making parantha. 

Direction For Making Gahat ke Paranthe :

For making stuffing :

• Clean and wash Gahat /horse gram /Hulga. Soak overnight or at least for 8 hours.
• Wash with water two or three times. 
• Pulse the soaked Gahat in grinder - mixer using as little water as possible to make fine paste. 

• Peel and chop garlic cloves finely. 
• Chop green chili abd fresh coriander sprig. Keep aside for further use. 

• Heat 2Tablespoon (8 to 10 ml) in a thick bottom non stick cooking pan or wok. 
• When the oil is hot add 

1. Finely chopped garlic 
2. Cumin seeds 

• Cook on low heat till garlic starts getting brown color. 

• Add Asafoetida and stir 
• Add paste of soaked Gahat and mix. 

• Add 

1. Salt 
2. Chili powder 
3. Turmeric powder 
4. Garam masala 

• Mix nicely and cover. 

• Cook on low heat with occasional stirring and turning over the cooking paste for even cooking. 

• After 10 to 12 minutes the cooked paste will start leaving the edges. 
• Sprinkle 10 ml water and scrape the dal stuck to sides and bottom of pan /wok. 

• Cook for 2 more minutes with regular stirring and turning over the dal paste. 

• Gahat paste will be nicely cooked with spices. 

• Remove in a container,and add Chopped coriander springs.  Cover and let is cool. 

Gahat Stuffing for Parantha 

• Stuffing is ready. 

Making Dough :

• Take atta in a big plate or bowl, make a well in the centre, add salt and oil /ghee in the well and mix everything nicely. 
• Add water in little portion and mix. Gather the wet atta into a ball and knead.
• Keep adding water in small portions while kneading till a soft, pliable dough is obtained. 
• Cover and let it stand for 10 minutes.

For making Parantha :

• Divide the stuffing into 6 portions. Or more if you want smaller Paranthas. 
• Divide the dough into same portions as that of stuffing (6 or more) 
• Apply dry atta to the dough ball and roll it to 6 inches diameter (like a small plate size). 

Rolled dough before filling the stuffing 

• Place the stuffing in the center of the rolled dough and spread it little. 

Gahat stuffing filled dough ball 

• Gather the edges and seal them nicely. 
• Sprinkle little dry atta and roll carefully to 6 to 8 inches diameter round. 

Rolled Gahat stuffing filled dough 

• Heat a Tawa /cooking plate and place the rolled parantha on hot Tawa. 
• Cook on medium heat on one side till pink dots start appearing. 
• Turn over the parantha and cook on other side also. 
• Apply 1/2 teaspoon oil /ghee on both sides and cook, pressing the parantha with a flat spoon /laddle,till it becomes pinkish brown and crisp on both sides. 

गहत के परांठे /Horse gram stuffed Paranthe 

• Gahat ka parantha is ready to be enjoyed with chutney. I love pairing it with Aloo-tamatar ki sabzi and Bhange ki Chutney. 

गहत के परांठे, आलू टमाटर की सब्ज़ी और भांगे की चटनी 

• Another method is to make a cup shape of dough fill it with stuffing gather the edges, seal and roll after sprinkling some dry atta on both sides of stuffed dough ball. 

Cup of dough 

Gahat stuffing in dough cup 

Gahat Stuffed dough 

 Stuffed dough rolled 

Flip side view 

Tips:

• If some of the stuffing gets stuck to sides and bottom of pan, just put some water heat it till it boil then add all of it to the prepared stuffing. 

• Cooking of paste should be done on low to medium heat and constant stirring and flipping is required to make sure even cooking. 
• Mustard oil or ghee when used for cooking the pastry gives authentic taste. 
• Paranthas made in ghee are best. 

Suggested Variations :

• Garlic can be avoided though personally I love the garlic flavour in Gahat ke Paranthe. 
• Red chili powder can be replaced by chili flakes. 
• Instead of red chili powder finely chopped green chilies as per requirement can be added to Gahat paste while cooking. 

Gobhi ke Paranthe /गोभी के परांठे /Cauliflower stiffed pan fried Indian Bread

Gobhi Paranthas /Cauliflower Paranthas 

Cauliflower /गोभी /फूल गोभी is a versatile vegetable which can be cooked in multiple ways. Bake it, fry it, stir fry it, add it to pulav, vegetable Biryani make regular aloo-gobhi/Gobhi-Marar / mixed vegetable and cauliflower parantha /गोभी पराठा to name few.

Preparation Time : 15 - 20 minutes 

Cooking Time :10 minutes each parantha

Servings : Makes 6 Paranthas (depends upon size) 

Nutritional value of Parantha(approx.): (for one parantha divide the total value with the number of Paranthas made from the ingredients given below) 

Energy : 775 cal

Fats: 50 gm (depends on the oil and amount of oil used) 

Carbs: 135 gm

Dietary Fibers : 25gm

Sugars: 15gm

Proteins : 30 gm

Sodium : 245mg

Potassium : 750mg

Vutamins C, K, B6

Other minerals: very rich source of Calcium 

Ingredients Required for Making Gobhi Parantha :

For Stuffing:

• Gobhi (Cauliflower without leaves) : 750 gm 
• Fresh green Criander : 4-5 sprigs 
• Green chili : 1
• Ajwain(Carromseeds):1 Teaspoons 
• Garam masala:1 Teaspoon 
• Turmeric : 1/2 Teaspoon 
• Cooking oil : 2 Teaspoons 
• Salt : 11/2 Teaspoon or to taste 

For Dough:

• Whole-wheat flour :100 gm
• Refined flour (मैदा) : 20-25 gm(optional) 
• Salt :1/2Teaspoon 
• Cooking oil : 2 Teaspoons 
• Water : 50 ml approximately 

Cooling oil /Ghee will be required for making Paranthas. 

Directions for Making Gobhi Paranth:

Step 1: Making Stuffing:

• Wash cauliflower (गोभी). 
• Grate cauliflower finely. 
• Wash, drain fresh coriander leaves and chop them. 
• Chop green chilli. 
• In a bowl mix: 

1. Grated cauliflower 
2. Ajwain (Carrom seeds) 
3. Chopped green chili 
4. Chopped coriander leaves 

• Heat two teaspoon cooking oil in a thick bottom cookware. 
• Add the mixture of grated cauliflower in hot oil and stir the mixture. 

• Add 

1. Turmeric 
2. Garam masala 
3. Salt 

• Mix nicely 

• Cover and cook for 2-3 minutes, stirring and mixing two three times. 

• Switch off the heat. 
• Check for salt /spiciness. Adjust as per requirement. 
• Let the sautéed mixture cool. 
• Store it for future use or make stuffed parantha. 

Step 2: Making Dough:

• In a kneading plate take :

1. Whole wheat flour 
2. Refined flour 
3. Salt 
4. Oil /ghee 

• Mix nicely. 
• Add water in small portions and mix and knead to make a soft pliable dough. 
• Do not add all water at one go. Add in small portion while kneading. If required add more water. The dough should be soft pliable not hard. 

Making Parantha:

• Heat Tawa /flat thick cooking plate. 
• Divide the dough to 6-8 portions. 
• Make ball of one portion. Using fingers shape the ball of dough to a cup. 

• Fill 4-5 teaspoons stuffing in it. Press the stuffing bit and close the edges nicely. 

• Sprinkle little flour on rolling board, place the stuffed ball of dough on it, sprinkle little flour on the ball and gently roll with the help of rolling pin to required size. 

• Place the rolled paratha on hot Tawa. Keep heat medium. 

• After just two minutes it will change color. Flip over with the help of Flat laddle. Cook on the other side also for a minute or so. 

• Apply 1/2 teaspoon ghee /oil on one side flip and cook, repeat the same with other side. 

• Crisp from outside juicy from inside Gobhi parantha is ready to be served and enjoyed with curd /raita /chutney or a dollop of butter. 

Gobhi Paranthas /Cauliflower Paranthas 

Alternately instead of making a cup with fingers and filling the cup with stuffing, roll the dough ball to small flat round, place the filling on it, spread the stuffing and gather the edges and seal them. 

Roll it to required size and cook like explained above. 

Tips :

• Cauliflower should be grated very fine else covering of paratha will start tearing off while rolling. 
• Dough should be soft, else cover of parantha will tear and stuffing spill while rolling 
• Cooking of stuffing should be done on low to medium heat with stirring to make sure it does not get stuck to bottom of cook ware and get burnt. 
• Press the parantha while cooking after applying ghee /oil to make it crispier. 

Suggested Variations :

• Refined flour /maida gives nice texture to parantha. If needed it can be replaced by whole wheat flour or corn flour. 
•  the amount of oil to 5-6 teaspoon while cooking the stuffing, and avoid applying oil while parantha is cooking on Tawa. The oil from stuffing will enough to make it crysp and reduce the amount of calories and fat per parantha. 

Bathua ki Poori /बथुए की पूरी /Fried Indian Bread of Goose-foot

Bathua Poori 

Bathua (Chenopudium Album) is widely grown in Northern part of India and is a winter vegetable. It is also known as Goose foot, Pigweed, Lamb's- quarter, Wild spinach. The edible part is leaves and sometimes very render stem. 

Bathua is added to Sarson (mustard leaves) along with spinach to make Sarson ka saag. 

Bathua raita and bathua poori /parantha, bathua stuffed parantha are my favorite. 

Preparation Time: 30 minutes

Cooking Time : 20 minutes (boiling bathua, making poori) 

Servings: 25 pooris 

Nutritional value of 100 gm Bathua:

Water: 92.5 gm

Carbs: 2.25gm

Fats :0.5gm

Proteins : 0.98gn

Dietary Fibers :2.21gm

Ash: 1.57 gm

Sodium: 237 mg

Potassium : 427 mg

Iron :1.01 mg

Calcium:69 mg

Magnesium : 76 mg

Phosphorus : 52 mg

Zinc: 0.41

Vitamin A, B6(carotene), C 

Ingredients Required for Making Bathua Poori :

The cup taken for all measurements it should be same. 
The cup taken by me for measurement is of 150 ml capacity. 

• Whole wheat flour (atta) : 1 cup (100 gm) 
• Samolina : 1/4cup (25 gm) 
• Corn flour : 2Tablespoons 
• Ghee (refined butter)/cooking oil:4 Teaspoons 
• Bathua paste: 1/2 cup 
• Salt : 1 Teaspoon 
• Carrom seeds (Ajwain) :1 Teaspoon 
• 15 ml water for making dough. 
• 20 ml water for cooking bathua. 
• Oil for frying 

Directions For Making Bathua Poori :

Step 1: Making Bathua paste :

• Remove leaves from stem. Wash them thoroughly. Drain excess the water. 
• In a thick bottom pan take 20ml water add 1 teaspoon salt and boil the water. 
• Once water boils add cleaned bathua leaves. Cover and switch off the heat. 
• Let it cool. The leaves will get nicely wilted and become soft without loosing it's beautiful green color. 
• Pulse the leaves with all the juices in the pan to make soft silky paste. 

Step 2: Making Dough :

• In a kneading plate/any cook ware take :

1. Atta 
2. Maida 
3. Suji 
4. Cornflour 

• Make a well in the center and add :

1. Salt 
2. 4 teaspoons melted ghee /oil 
3. Carrom seeds (Ajwain) 

• Mix nicely using your fingers. The mixture will look like bread crumbs. 
• Add Bathua paste and mix nicely. Knead the mixture to make dough adding water in small proportion while kneading the dough. This is done to avoid adding excess water and dough to becoming loose not firm. 
• Knead the dough go 2-3 minutes so that it becomes firm but pliable. 
• Cover the dough with a moist cloth and let it rest for 15 minutes. 
• Knead the dough again and if it has become little hard (due to sooji absorbing water) sprinkle little water whole kneading. 

• Heat cooking oil in a wok/frying pan. 
• Take small portion of dough, apply 2drops of oil on both sides. Roll the dough ball to a round 1mm (approximately) thick disc (poori) 

• Fry in hot oil (not smoking hot) on both sides. 

• Serve hot Bathua poories with curd /riata, chutney /pickle. I love these poories with allooo-tamatar ki sabzi. 

Bathua Poori 

Tips: 

• Since water taken for cooking bathua is very less so make sure heat is switched off and pan is covered after adding bathua to boiling water. 
• While making paste of Bathua do not boil the bathua because it will loose it's shiny greeny color. 
• Add water in very small portion while kneading they dough. 
• Oil while frying should be hot but never smoking hot. Smoking hot oil will spoil the color of poori also the poories will get dark color quickly but remain uncooked from inside. 
• Ghee gives very good texture to poori. So I prefer ghee over oil for making dough. 

Suggested Variations :

• Corn flour makes poori crispier, but if one want can omit it. 
• Maida can be replaced by rice flour or whole wheat flour. 
• 1 or two green chilies can be added to bathua before pulsing it and making it's paste. 
• Instead of water more bathua paste( if there is extra left) can be used for making dough, by adding spoonful of Bathua paste and kneading.