Peanut stuffed paratha. I love the flavour of south Indian dishes.
So added south Indian flavour in my north Indian paratha. Wow its really yummy .
Peanuts are legumes but carry almost all the qualities of other popular kernels such as pistachio, almonds etc.
Peanuts are good source of vitamin E, niacin, folate, protein and manganese.
You can enjoy the stuffing as a dip or chutney adding some tomatoes. Saute 2 chopped tomatoes in 1 teaspoon oil. Let it cool and grind. Mix in the stuffing with lemon juice to make chutney or dip.
I will share my complete chutney recipe later.
I didn’t but you can add garlic in the stuffing if you like.
I have dried curry leaves so I crushed them. You can use fresh if you have.
You can use the stuffing in sandwiches or kachouri too.
You can fry the paratha with clarified butter or ghee if you like.
Peanut – 1/2 cup
Lemon – 1 small
Mustard seeds/rai – 1 teaspoon
Curry leaves – few
Green chilli – 1-2 chopped
Ginger – 1/2 inch piece grated or chopped
Coriander leaves – 1 teaspoon finely chopped
Cumin powder – 1 teaspoon
Oil – 2 teaspoon + for shallow fry the paratha
Salt to taste
Whole wheat flour for the dough
Water as required to knead the dough.
Dry roast the peanuts. Let it cool, remove the skin and grind. Keep it aside.
Heat oil in a pan. Add the mustard seeds. Let it splutter. Add curry leaves and switch off the flame.
When cooled grind with green chilli, ginger, salt and cumin powder. Mix ground peanuts and grind again with juice of 1 lemon.
Taste and adjust the seasoning. Add finely chopped coriander leaves and mix well.
Your stuffing is ready. Keep it aside.
Make a fulka or roti/ Indian flat bread like smooth dough with whole wheat flour and water.
Smear with 1 teaspoon oil, cover and keep aside for 10-15 minutes.
I made it with normal roti dough but you can make it with 1/2 whole wheat flour and 1/2 all purpose flour too with salt and 1 tablespoon oil if you like.
Only whole wheat flour dough is healthy option so I like it more.
Now again knead the dough and divide in equal portion.
Flatten it using your palm. Put a little stuffing in the center and seal it by gathering the edges into the center. Seal tightly.
Roll with a rolling pin with the help of dry flour.
Heat a griddle or tava. Place the paratha on it.
When the bubbles starts to rise on the surface flip it.
Cook the paratha using little oil or clarified butter/ghee, press with a spatula.
Shallow fry the paratha until golden brown spots appear on both sides.
Repeat with the remaining dough and stuffing to make more paratha.
Your crispy yummy peanut paratha/pan fried flat bread is ready. Enjoy with tea or coffee.