A paratha is a flatbread, which evolved in India. It could be square, round, or triangular and is prepared with whole wheat flour. It is usually pan fried in ghee, but cooking oil, can be used as well. Over the passage of time, a number of stuffed cousins of this wonderful recipe have come up. It is sometimes stuffed with vegetables, like radishes, potatoes, or cauliflower; and at times with paneer. The Mughlai cuisine came up with its own version of parathas stuffed with minced meat, also known as Mughlai paratha.

A paratha is usually served with yoghurt and pickles; or with thick spicy curries vegetables or meat. Stuffed Bengali style paratha is served in a number of restaurants in India. It also has a social implication as well. The relatively higher expenditure, as well as efforts, which are put up in the preparation of the paratha, in comparison with the roti, implied that the paratha is generally prepared as a special recipe. The following is the recipe of one of the most delicious paratha recipes.

Ingredients
For the dough

5 cup Whole Wheat Flour (Atta)
3 cup Maida
Salt to taste
1cup Butter or Ghee
Warm Water as per requirement

For the stuffing
4 tbsp Oil
2 tbsp Fresh Ginger
2-6 Green Chilies Minced
2 tsp Asafetida Powder
5 cup Cooked & Coarsely Mashed Green Peas
4 tsp Garam masala
1/2 tsp Red chili Powder
Salt to taste
4 tsp Lemon Juice
4 tsp Jaggery
Finely chopped coriander
Butter / Oil for frying

Direction:

• Prepare dough out of the wheat flour, maida, ghee and salt, half an hour in advance and cover it with a wet muslin cloth and set aside.
• As for the stuffing, take 4tbsp of oil in a pan over moderate heat. Add in ginger and the green chilies.
• Fry till ginger turns brown. Thereafter, add asafetida. After a few seconds, add the peas.
• Now add the remaining ingredients for stuffing and stir-fry for around 2 minutes. Thereafter remove the pan and allow it to cool. After this, divide this mixture into ten equal parts.
• Now take the dough and roll out small balls out of it. Thereafter, take the balls, flatten them a bit, apply a bit of oil to its center and then put some stuffing mixture in it.
• Thereafter, draw the edges towards its center to cover this mixture. Make sure that the edges do not remain open and the stuffing is properly covered. Now, press the resulting dough balls gently and dust it with wheat flour. Flatten to the size of Roti.
• After this is done, place the paratha over a preheated griddle. After some time reverse the side of paratha. Continue till golden brown patches appear on it.
• Sprinkle a little bit of oil and then flip over again. Make sure that you sprinkle oil on either sides of the paratha. Cook till it is properly done.
• Your mutter Paratha is ready to serve.

Serve mutter Paratha along with Chutney, Tomato Ketchup or curds.

Tags: direction to prepare, Ingredients, mutter paratha recipe