Potato & Fenugreek paratha recipe for kids | Stuffed paratha recipe

DSC_0011 (2)Parathas are one of the most popular unleavened flatbreads in India. Here I have used wheat flour for bread and for stuffing used potato and fenugreek mixture with the little spices. This can be the good lunch menu for kids. Now let’s see this yummy paratha recipe to fill your little ones tummy.

Preparation time Cook time Course Servings
15 minutes 15 minutes Snacks / Lunch 4

INGREDIENTS:

  1. 2 cup wheat flour to make a dough.
  2. 2 potatoes, boiled and mashed
  3. 1 cup fenugreek leaves fresh
  4. 1 teaspoon ginger garlic paste / powder (I have used powder)
  5. 2 tablespoon butter / oil (I have used butter) for paratha
  6. 1 tablespoon oil for dough
  7. Salt to taste

 

SPICES:

  • 1/2 teaspoon cumin seeds powder
  • 1/4 teaspoon turmeric powder
  • 1 pinch red chilli powder (optional)
  • 1/4 teaspoon mango powder
  • 1 pinch garam masala powder (optional)
  • 1/4 teaspoon pepper powder
  • 1/4 teaspoon carom seeds (ajwain)

DIRECTIONS:

  1. Add wheat flour, salt to taste and 1 tablespoon of oil in a mixing bowl.
  2. Add water to knead a dough. For 2 cup flour it might need 1 cup water. The quantity of water may vary depending on the flour used. Don’t add all the water in one go. Use 3/4 th of it. Mix it. Use water as needed and make a soft dough.
  3. Wrap dough with moist cloth and cover. Set it aside for 15- 20 minutes.
  4. Now let’s make paratha filling.
  5. Mix mashed potatoes and fenugreek leaves.
  6. Add Ginger garlic paste or powder.
  7. Then add the spices. Add salt to taste. Mix it.
  8. Now our filling is ready make 8 balls of it.
  9. Heat the flat pan on medium flame.
  10. Now take a dough knead again for 1/2 minute and make 8 round balls.
  11. Sprinkle some flour on rolling area. Take one ball. Flaten upto 2 – 3 inch using roller.
  12. Put a dough circle on your hand and place filling inside. Keep in mind that filling should not be too much and too less. Seal the edges by gathering them into the center.
  13. Again make round ball and roll it up to 6-8 inch. Keep it little bit thick. Use wheat flour while rolling. Filling should not be too less or too much.
  14. Now sprinkle some wheat flour onto the rolling area, place this ball and roll the paratha gently upto the diameter of 6-8 inches.
  15. Now if pan is hot enough then grease the pan using butter and transfer the paratha on it.
  16. If small bubbles shows up flip the paratha. Now it will start to puff. Spread some butter on upper side.
  17. Flip again and spread some butter on the other side.
  18. Flip once or twice and roast well until paratha cooked and brown spots appear on both the sides.
  19. Repeat this process for rest of the paratha.
  20. Serve paratha with yogurt, pickle or sour creme cheese.
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