Mamta's Kitchen

Leftover Chapatties And Leftover Vegetable Bhaji/Sabji Stuffed Paratha

Paratha Basi Roti aur Sabji Ka

Mamta Gupta

This paratha is a quick version made from left over or ready made chapatties, for those people who can not make their own chapatties. Here, I have given a recipe for making the potato filling, but you can use any leftover, dry vegetable bhaji of choice and even keema/queema (mince curry). The curry should not have ANY liquid at all and any excessive oil must be drained off/dried off. Mash the dry curry and adjust seasoning, which should be a little stronger than the original curry itself, as it will be filled between two layers of plain chapatties. Makes 10-12

Ingredients

  • For the filling, you can use leftover bhajies/sabjies. Mash it up and make sure there is absolutely no gravy. Alternatively, you can make the filling yourself ;

  • 250 gm. potatoes

  • 1 tbsp. cooking oil

  • 1 onion, peeled and finely chopped or grated*

  • 2-3 green chillies, finely chopped*

  • 1/2 inch piece of ginger, very finely grated*

  • A bunch of coriander leaves, finely chopped

  • 1/4 tsp. chilli powder (to taste)

  • 1 tsp. coriander powder

  • 1/2 tsp. Garam Masala

  • 1/2 tsp. amchoor or dry mango powder (don't worry if you can't find it, use a squeeze of lemon instead)

  • 1 tsp. salt

  • *These ingredients can be chopped together in a food processor, instead of chopping individually by hand.

  • For Parathas:

  • 20-24 ready-made or leftover or pre-cooked chapatties. You can use Tortillas too. Corn tortillas are especially nice.

  • Oil for pan frying

Instructions

  1. Making the filling

  2. Boil potatoes in their skin until tender. You can use microwave or pressure cooker, if you prefer. Cool, peel and chop/mash roughly.

  3. Add onion, ginger and green chilli mix, all the spices, chopped coriander leaves and salt. Mix well. The mix should be dry and not runny. Otherwise, it will be difficult to roll out parathas. Keep aside.

  4. If using left-over bhaji, see instructions above.

  5. Making short cut stuffed Paratha

  6. Place 1 to 1 1/2 tbsp. of the filling between on one chapatti/tortilla.

  7. Place the second chapatti/tortilla on top. Roll with a rolling pin gently, to spread the filling out evenly between two chapatties.

  8. Place on a hot griddle and fry on both sides, brushing each side with oil, until crisp.

  9. Serve straight off the griddle, with pickles of choice and cold Lassi.

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