Comments on: Stuffed parathas for rainy days

By: Anita

Anita — Sun, 26 Sep 2010 07:46:56 +0000

Thanks, excellent recepie. I cheated and used the dough setting on the bread machine. I put the all the yogurt in with the chapati flour and gradually added water . Only took about 10 minutes and didn’t ger my hands dirty. The carrot filling was lovely, the warning about it squirting out was useful. Going to use the rest of the potato filling for your fish chops.

By: Sharan

Sharan — Sun, 21 Feb 2010 01:27:45 +0000

Ok…I am absolutely elated with this recipe Thank you! Worked like a charm. Its all in the way of folding the paratha. Roll the piece of dough ball into a flat circle, place the stuffing evenly all around the circle, simply fold the circle in 1/2 and then the half into a 1/4!! then lightly roll from center out across all the 3 points. It made all the difference for me.

By: nash

nash — Tue, 02 Feb 2010 13:16:17 +0000

hmm i herd of aloo paratas but not carrot im looking forward to trying these

By: Mallika

Mallika — Mon, 04 May 2009 20:40:44 +0000

Hi Konkani Foodie – Greek yogurt is a full fat yogurt and is also called thick yogurt or hung curd.Hope this helps! x

By: Konkani Foodie

Konkani Foodie — Mon, 04 May 2009 20:18:46 +0000

Could you tell me what greek yogurt is?? Never heard of it!!

By: uk chefs forum

uk chefs forum — Sat, 18 Apr 2009 10:07:01 +0000

Love these – am feeling hungry already!

By: Anne

Anne — Sun, 25 Jan 2009 21:45:06 +0000

#18 by Kay: My husband and I use that “tear drop” method for making stuffed parathas and can attest that it works like a charm.

I have never tried parathas stuffed with carrot before and can’t wait to try it.

I just found this site and I am way excited to try some of these recipes. I have been married to a man of Punjabi descent for almost 28 years and love to find recipes that are quick and easy. I wish the internet had been around when I was first learning to cook Indian food.

By: Madhuram

Madhuram — Sun, 14 Dec 2008 21:26:23 +0000

Like Kay has mentioned, I also apply little oil in my hands before kneading, but not in the dough. I also follow Kannika’s method of adding warm water. For the mooli parathas, I also add some grated tofu and the combination is really very good.

By: Kannika

Kannika — Sun, 14 Dec 2008 16:16:40 +0000

Hi,
Liked your Ideas about parathas, though curd can make them taste good, the dough cannot be kept for the next day.U can use warm water instead of curd, so that excess dough can be stored in the fridge for the next day(Personel experience).

Kannika.

By: kay

kay — Mon, 03 Nov 2008 16:14:38 +0000

Hi, I make this dish all the time with various stuffing. Heres a tip for easy dough making. Once you dough comes together do not knead. Put olive/cannola oil all over the dough ball. Put it in a bowl. Cover bowl with a towel. Let it sit ten minutes. Then put oil on your hands and lightly knead. Dough is perfect every time….its more easier to roll and texure awesome. As for stuffing roll out a ball. Flatten ball. Stuff the center. Pull all the edges together like a tear drop. Twist top of tear drop closed. Push twisted top back into ball. Place it in flour to dust it. Then roll out. Perefectly round and stuffed. Its too easy…
kay