Thalipeeth Bhajani Stuffed Paratha
This Stuffed Paratha uses our Thalipeeth Bhajani for the outer dough and a simple potato-onion filling for the centre. The result is a wholesome paratha with a more rustic bite than a regular wheat paratha, while curd and a little butter keep the serving familiar and comforting.
Ingredients:
- 220g Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta
- 250g boiled potatoes, peeled and lightly mashed
- 60g onion, finely chopped
- 15g coriander leaves, finely chopped
- 6g green chilli, finely chopped
- 4g salt
- 130–150ml water, added as needed
- 30g oil for kneading and roasting
- 120g plain curd for serving
- 12g butter for serving
- Optional accompaniment: pickle
Instructions:
1. Place the bhajani in a bowl with half the salt. Add enough water to make a soft but manageable dough. Knead briefly, then add 5g of the measured oil and knead again until smoother. Cover and rest for 15 minutes.
2. For the filling, combine the boiled potatoes, onion, coriander, green chilli and the remaining salt. Mix well and divide into 4 portions.
3. Divide the dough into 4 equal balls. Flatten one ball, place a portion of filling in the centre, gather the edges to seal and flatten gently again.
4. Roll or pat the stuffed dough carefully into a round paratha about 15cm wide. Dusting is usually not needed if you shape it between lightly greased sheets.
5. Heat a tawa over medium heat and roast each paratha, using the remaining measured oil a little at a time, until both sides are golden with darker roasted spots and the filling is heated through.
6. Serve one stuffed paratha per person with 30g curd and 3g butter. Add pickle only if desired.
Enjoy this Thalipeeth Bhajani Stuffed Paratha warm, with its savoury potato filling and rustic multigrain flavour!
