Quinoa Vegetable Stuffed Paratha
Quinoa Vegetable Stuffed Paratha is a wholesome variation of the classic Indian stuffed paratha, made using quinoa flour and a flavourful mixed vegetable filling. The vegetable stuffing adds colour, texture and flavour, while quinoa flour gives the paratha a distinctive taste. The dough is prepared with quinoa flour, filled with the cooked vegetable mixture and gently rolled before cooking on a hot tawa. Serve it fresh with curd, pickle or a side of chutney for a satisfying meal.
Preparation Time
15
Soaking Time
Nil
Cooking Time
10
Makes
4
INGREDIENTS
- 1 Cup Quinoa flour
- 2 tbsp wheat flour
- 2 tsp oil
- Salt to taste
- Water to make the dough
- 1/2 cup finely chopped cabbage
- 1/2 cup finely chopped carrots
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped green capsicum
- ½ tsp Garam Masala
- ½ tsp turmeric powder
- ½ tsp kasturi methi
- ½ tsp Red Chilli powder
- ¼ tsp ginger chilly paste
- ¼ tsp hing
- Pinch of aamchur powder
- 1 tbsp coriander leaves
- 1 tsp oil
- ½ tsp jeera
- Salt to taste
For the Paratha Dough
For the filling
METHOD
- In a plate mix all the ingredients to make a soft dough.
- Let it rest for 10 minutes.
- In a pan heat oil and sauté jeera, hing, ginger garlic paste.
- Mix in onion, carrot, capsicum, cabbage and salt to taste.
- Top up with all the spices and mix well.
- Finish by adding coriander leaves.
- Let it cool down and set aside.
- Divide the dough into 4 equal parts.
- Flatten the dough ball and fill in the prepared filling generously.
- Seal the dough and roll it out into a paratha.
- Roast the paratha with oil on both sides until well done.
- Serve hot with curd and aachar.
For the dough
For the filling
How to assemble
Chef's Note from Renu Dalal:
Cooking Tip: Keep the vegetable filling relatively dry and allow it to cool completely before stuffing. This makes rolling easier and helps prevent the paratha from tearing.
