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__Stuffings for Parantha Breads |
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Print this Recipe Paranthas can essentially be stuffed with any and every moisture-free, dry-cooked potato, lentil, paneer cheese, or meat dish. Any moisture will make it harder to stuff and roll the paranthas. As you roll them, the dough shell will absorb the moisture and split in various places, so be sure your filling is dry. In spite of this, some juicy vegetables, such as cauliflower and daikon radishes, are very popular as stuffings. When using them, keep in mind that salt draws out natural juices, so add salt to individual paranthas as you roll them or first salt the grated vegetable before cooking, allowing the vegetable to sweat. Then squeeze out the juices, and if they are still moist, mix in some dry flour. Here, then, are some popular parantha stuffings. These stuffings can also be used in all types of stuffed breads mentioned in this chapter (such as deep poories, baked kulchas, and grilled naans), and also in Indian snacks such as samosas (stuffed triangular pasties). When you've prepared each of these fillings, proceed with the directions for Basic Stuffed Griddle-Fried Breads (see Breads and Crepes). STUFFINGS FOR PARANTHA BREADS: Potato Parantha Stuffing Cauliflower Parantha Stuffing Paneer Cheese Parantha Stuffing Ground Lamb Parantha Stuffing From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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