Stuffed Parathas (Flatbread) with Quinoa, vegetables and nuts

I have seen a lot of recipes with Quinoa and I was keen to try some recipes with it as it is highly appreciated for its nutritional value;  its protein content is fairly high –though not as high as most beans and legumes. There is lots of information and recipes using Quinoa on the internet and I found  the following had lots of information about Quinoa:

My last recipe was Tortilla wraps stuffed with Quinoa, vegetables and nuts.  I had some Quinoa and minced vegetable stuffing left over from making that dish so decided to use them to make stuffed parathas. The recipe is very similar to my alu stuffed parathas but as the mixture was slightly moist, I had to roll them out like my pizza parathas.

Ingredients

for 4-6  parathas: For the paratha dough:

  • 2 cups of strong wheat flour (often called Atta or chappati flour)
  • pinch of salt
  • 1 clove of garlic – minced
  • 1 cup sunflower oil

For the stuffing recipe:

  • To make the filling: check out all the details in this recipe which was for tortilla wraps.  I used the same filling (Quinoa with the spicy vegetables and nuts) plus:
  • 1 sliced onion
  • 1 cup grated cheddar cheese
  • some of my favourite green chutney

Method:

First prepare the dough:

1.  Sieve the flour into a mixing bowl.

2.  Add the salt and garlic to the flour

3.  Add two teaspoons of oil to the flour.

4.  Mix well and prepare the dough by adding some warm water to the dough.

5.  Keep blending it using a couple of drops of oil so it doesn’t stick to the mixing bowl -until it gets soft and pliable.   Let it rest for half an hour.

For rolling out the parathas:

1.  Divide the dough into 14 small portions.

2.  Roll out 2 round chappatis.

3.  Spread the quinoa and spicy vegetable mixture on one chappati.

4. Be creative and layer it with sliced onions:

5.  Or layer the mixture with cheese and sliced onions:

6. Spread some green chutney to the second chappati and………

7.  Use the second chappati to cover the first chappati:

8.  Cook  the parathas on a non stick frying pan using the smallest amount of oil.

9.  Finish making all the parathas using a variation of fillings. be creative and use any fillings such as sliced tomatoes, peppers  or feta cheese.

10.  Serve the parathas hot with Greek yogurt or any chutney. We had these as brunch but they can be served as a main course with a nice curry and rice.

Check out the variety of paratha recipes on my blog : Triangle paratha; stuffed paratha; punjabi pizza or paratha recipe; parathas with herbs and bread crumbs; paneer and cheddar cheese stuffed parathas; cheese and oregano parathas; rolled parathas; spicy parathas and not to forget my favourite alu (Potato) stuffed paratha.

 

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