Beetroot-and-Potato Stuffed Paratha

I think the best thing about India is not the Taj Mahal

nor her colourful temples

but most definitely the food :)

Not only are there a lot of vegetarian dishes, it is also soooo yummy. We stuffed ourselves with masala dosa, rasam, daal, and all kind of goodies while we were in Delhi. One thing I wanted to try out at home were dosa and lately I learnt about paratha and desperately wanted to try them out. So when Vatsala's Let's Go Stuffed Series

featured stuffed parathas for this month, I couldn't resist and finally tried my hand on them.

The idea to feature stuffed parathas came from Vardhini who also hosts the December event. For my very first paratha I used Radhikas (Just Home Made) recipe as a base and Indian friends from a friend (complicated isn't it?) sent me a video for the 'how-to-do'. Thank you Madhu :)

First I prepared the beetroot and potato filling:

Then you put the filling in little dough bowls

While carefully trying not to squeeze the filling out, roll out the paratha

and fry, ideally in a tawa, but since I do not own one, I used my fry pan

and then serve; we had  chickpeas and spinach with it. 

Beetroot-and-Potato Stuffed Paratha

Ingredients:

for the filling

• 1 medium beetroot, grated
• 2 medium potatoes,  boiled and mashed
• 1 teaspoon cumin seeds
• 1/2 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1-2 teaspoon garam masala
• 2-3 teaspoon coconut oil
• salt to taste

for the dough 

• 3 cups wheat flour
• additional wheat flour for rolling and dusting
• salt
• hot water
• oil for roasting

Mix the flour and salt with hot water and knead into a soft dough. You should be able to knead it, but it should still be quite soft (careful, it will be hot at the beginning). Cover and set aside for at least 30 mins.

Heat oil in a pan, add cumin seeds and let them pop; add the other spices and the beetroot grates. Sauté for 5 to 10 minutes until the beet root gets tender. Add the potato mash, garam masala, and salt and mix everything. Set aside and let it cool down somewhat.

Knead the dough well again and roll it into lemon sized balls; shape the dough ball into a bowl. Put a spoonful of the filling into the dough bowl. Close the edges well, put on flour dusted surface and carefully roll out. Don't use too much force or the filling will ooze out.
Heat some oil in the frying pan and add your flattened paratha. Fry until it gets brown spots on the surface; turn around and fry the other side.