In mood for some hot and spicy stuffed paranthas this Durga Puja? Indulge brings you two easy recipes for paranthas.
Wai Wai Parantha
For dough:
3/4 cup wheat, one tbsp flour, salt to taste, half tsp ghee, warm water for dough
Method: Mix wheat, flour and salt, rub in the ghee, and knead with warm water. Set aside for half an hour
For filling:
Chopped onion two tbsp, chopped coriander one tsp, chopped mint one tsp, one chopped chilli, one packet of veg wai wai (cooked), half tsp chili powder, half tsp coriander powder, Jeera powder 1/4 tsp, kebab masala 1/4 tsp, salt and pepper to taste, oil for frying
Method: Mix all the chopped ingredients with the wai wai, mash lightly. Add spices and seasonings and stuff into the dough. Fry till golden.
Kasundi Machh Parantha
For filling:
Fish fillet 150gm (bekti), salt and pepper to taste, grated ginger one tsp, lemon juice one tsp, oil two tsp, kasundi two tbsp, chopped onion one tbsp, chopped coriander one tsp,
For dough:
3/4 cup wheat, one tbsp flour, salt to taste, half tsp ghee, warm water for dough and oil for frying the parantha.
Method:
Mix wheat, flour and salt, rub in the ghee, and knead with warm water. Set aside for half an hour. Apply salt, pepper, ginger and lemon on the fish and keep aside. Heat the oil in a non-stick and grill the fish. Once the fish is cool, mash with the remaining ingredients and make the filling. Stuff in the dough, roll and fry the parantha till golden.
About the author: Chef-cum restaurateur Rahul Arora is a young 'foodpreneur', who runs three popular joints, Bon Appetit, Cafe Pranah and Paranthe Wali Galli in the heart of the city. Besides cooking up a storm in the kitchen, Arora loves photography, Hindustani classical music, Yoga and kathak.