Serves: 10
Total Calories: 11,471
1. Prepare the stuffing. Prepare the dough. Heat the tava or griddle over medium-high heat until a sprinkling of flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled clean hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Divide it into 10 to 12 portions, about 3 to 4 tablespoons each.
2. Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat generously with dry flour, and roll into a 4- to 5- inch circle. Place the stuffing in the center. Bring the edges together, pinch to seal, then shape into a ball once again.
3. Flatten and coat this stuffed ball with flour and roll it into a 7- to 8-inch circle of even thickness. As you roll, keep turning and dusting the dough with flour or it may stick to the rolling surface. If the stuffing has excess moisture, the paranthas may develop tiny (or large) holes as they stretch while rolling. If that happens, seal the holes by putting a little dry flour over them (or by pinching them together).
4. Place the rolled parantha on the hot tava. Turn it over when it is slightly cooked and dotted with tiny golden spots on the bottom, and 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Stuffed Griddle-Fried Breads recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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