Papaya Paratha
Flavour incorporated grated green or raw papaya stuffed Indian flatbreads
Servings: 8 parathas
Calories: 126.73kcal
Ingredients
For the dough:
- 2 cups whole wheat flour
- 1 teaspoon salt
- ¾ cup water (approx.)
For the stuffing:
- 2 cups grated green papaya
- ½ teaspoon salt
- 2 to 3 green chillies finely chopped
- 1 teaspoon ginger finely chopped
- ½ cup fresh dill leaves finely chopped
- ½ teaspoon garam masala (or fennel seeds powder)
- ½ teaspoon chaat masala (or dry mango powder)
Instructions
Prepare the stuffing
- Mix salt to the bowl grated papaya and keep aside for 10 to 15 minutes (this is to make it release the moisture).2 cups grated green papaya, ½ teaspoon salt
- Take a handful of grated papaya and firmly squeeze out the juice to remove excess moisture. You can discard the water or use it in making the dough. Repeat until you have well drained grated raw papaya.
- Stir in the remaining ingredients and keep aside. You can taste and adjust the salt close to the time of stuffing.2 to 3 green chillies, 1 tsp ginger, ½ cup fresh dill leaves, ½ teaspoon garam masala, ½ teaspoon chaat masala
Prepare the dough
- Mix the flour and salt in a wide bowl. Add most of the water and mix and bring together to form a dough. Cover and let it rest for minimum 15 minutes. You do not have to knead the dough now if using only wheat flour.2 cups whole wheat flour, 1 teaspoon salt, ¾ cup water
- Knead the rested dough lightly for a couple of minutes and divide into 8 equal-sized balls.
- Take each dough ball and shape it into a smooth, round ball by tucking the edges underneath with your hands, creating surface tension on top. Repeat with rest of the dough balls and keep them covered all time.
Stuff the dough balls
- Take a dough ball and flatten it into a small circle with your hands. Then gently shape it into a small bowl. Alternatively, you can use a rolling pin to roll it into a 3-inch circle.
- Place 2 tablespoons of the filling in the centre. Gently bring the edges of the dough together over the filling and pinch them tightly to seal.
- Lightly press the stuffed dough to check if there is any trapped air. Use a fork to punch out the trapped air. Doing this will help you to roll the stuffed parathas neatly.
- Repeat with the remaining dough balls while using up the filling. If not a beginner, you may start cooking it simultaneously while rolling the stuffed dough.
Prepare Papaya Paratha
- Heat a thick-bottomed tawa or a griddle on a medium to high flame.
- Dust your rolling pin and board with some flour. Dust both sides of stuffed dough with flour. Roll gently while continuously rotating the rolled dough along, maintaining the same side facing downwards. It is okay with if the filling peeks, they will taste better when charred.
- Place the stuffed papaya paratha on the hot tawa (you can start rolling the next one while this gets cooked, but keep an eye)
- Cook for about 30 seconds or until bubbles start to form on the surface. Flip the paratha and cook the other side for about a minute.
- Brush the cooked side with ghee. Flip again and brush the other side with ghee. Drizzle more ghee around the edges.
- Press down gently with a spatula to ensure even cooking and crispiness. Cook until both sides are golden brown and crispy. Repeat with the remaining parathas.
- Serve hot with pickle and yoghurt. You can also serve with any non-veg curry or dal, etc.
Notes
Fresh herbs: Instead of dill leaves, you can use fresh coriander or mint leaves
Nutrition
Calories: 126.73kcal | Carbohydrates: 28.88g | Protein: 3.45g | Fat: 0.76g
