Wednesday, 29 April 2009

Mediterranean stuffed paratha

Black olives: 1/2 cup
Sun dried tomato: 1/2 cup
Cheese: 4-5tbs
Parsley: 3-4tbs
Black pepper: 3 tbs

Olive oil
Wheat flour
Jeera/ Cumin powder
Salt to taste

Finely chop olives, sun dried tomato and mix it with cheese. There is no need to add extra salt to it as olives, tomato and cheese will already have some salt. Add chopped parsley and now with palms try to mesh everything lightly. Add olive oil if necessary. Add salt if necessary. Add black pepper 2-3 tbs. Now make about 6 balls.

Mix wheat flour, salt, cumin powder, 2 tbs of oil and water. Knead medium soft dough. Make about 6 balls.

Take one dough ball, roll it just enough to stuff olive and tomato ball.
Place olive and tomato ball at the center of dough. Cover the ball with dough and remove the excess dough if required. With both palms flat the stuffed dough.

Do the same with all the dough balls. Roll out paratha and place it on the hot pan. Cook it on medium hot flame. Turn paratha once one side is slightly cooked. Apply butter and turn again when another side is cooked. Apply butter again. Repeat the same procedure when both sides are cooked. Do the same for all dough balls.

This paratha can be enjoyed with tomato chutney or sauce.

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