"Paratha- flat bread native to the Indian subcontinent. Veggies like potatoes, cauliflower or paneer are common stuffing. But in this recipe leftover curry has been used in cooking this preparation."
Ghugni stuffed Paratha
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Prep time 30mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 Ghugni (Yellow Peas Curry)
- 1 pieces Tomato
- 1 teaspoons Garam masala powder
- 1 teaspoons Pepper powder
- To Taste Salt
- To Taste Sugar
- 1 cups All purpose flour
- Oil
Method
Step 1
Take the tomato and cut into cubes. Put oil in pan. Fry the tomato cubes. Add the Ghugni. Cook for few minutes.
Step 2
Add 1 tsp Garam masala powder and salt and sugar to taste. Add 1 tsp Pepper powder. Mix everything.
Step 3
Put the curry in grinder and make smooth paste. Put the paste again in pan and cook for few minutes. Take out on a plate and let it cool.(optional)
Step 4
Now knead the dough with flour and water as much needed. Let it rest for few minutes.
Step 5
Make small balls out of the dough. Put 1 tsp of the stuffing in the ball. Fold it again.
Step 6
Roll parathas. Fry them in oil. Serve with curd or chutney.