September 26, 08:00Aaj Tak

Recipe for Signature Sorghum Stuffed Paratha from Surat

Sorghum paratha with filling, which can be found on the streets of Surat, is very popular, and its taste differs from regular sorghum bread. If your children are reluctant to eat sorghum bread, you can make stuffed sorghum paratha at home. This recipe does not require much time and has a very good taste.

Gujarati cuisine, along with the cuisines of Rajasthan and Maharashtra, is very loved by people, and it is prepared using local spices. Usually, in the morning, most Indian households prepare parathas—sometimes simple ones, sometimes with potato and cabbage or with lentils. Although everyone makes wheat flour parathas, you may never have tried sorghum paratha.

In the city of Surat, Gujarat, they sell stuffed sorghum paratha that has an incredible taste. One such paratha can satisfy you, and it does not require much effort to prepare. Both children and adults enjoy eating it and will ask for it to be made again. Below is a method for preparing stuffed sorghum paratha at home.

Preparing the Dough

First, take sorghum flour into a bowl and add a little salt, then knead a soft dough with warm water. Sorghum flour does not hold together as easily as wheat flour, so add the water gradually and knead the dough thoroughly.

Preparing the Filling

After kneading the dough, to prepare the filling, mix finely chopped onion, green pepper, green coriander, ajwain, red pepper, coriander powder, turmeric, and salt in a bowl. It is advisable to add a little amchur powder to make the taste more tangy.

Shaping and Frying

Take a firm ball of dough and gently flatten it with your hands. Place the prepared filling in the center, close the edges, and form it into a round shape again. Carefully give it the shape of a paratha by pressing lightly. Since sorghum flour can crumble, roll it very carefully; if possible, form the paratha by slowly pressing with your palm.

Heat a skillet and place the prepared sorghum paratha on it. After it lightly browns on both sides, brush it with a little oil and fry well. When the paratha becomes golden and crispy on both sides, remove it from the skillet.

What to Serve With?

Hot stuffed sorghum paratha is recommended to be served with yogurt, green chutney, pickles, or butter. If you are making it for children, you can add cheese to the filling to provide them with extra protein.

Similar stories

www.aajtak.inSeptember 20, 04:46

Zucchini Flatbread Recipe: A Healthy and Tasty Option for Children

Zucchini (lauki) is considered a very healthy product because it contains a lot of water, fiber, and various necessary nutrients that help improve overall health. Although you may have tried various zucchini dishes, you may never have tried flatbreads made from it. If so, we will tell you a simple way to prepare zucchini flatbreads.

These flatbreads can be prepared even for children who usually do not like zucchini. They can be eaten for breakfast, lunch, or dinner, served with yogurt, vegetable stew, or chutney. Next, we will describe in detail how to make zucchini flatbreads at home and what ingredients are needed for this.

Ingredients (for 2 servings)

To prepare, you need: 1 cup of grated zucchini, 1 cup of wheat flour, salt to taste, red pepper to taste, water as needed, and ghee for brushing the flatbreads.

Benefits of Zucchini Flatbreads

Thanks to its high water content, zucchini helps maintain the body's water balance. Additionally, it is rich in fiber, which is beneficial for digestion and promotes a feeling of fullness for a long time.

Zucchini also contains many important vitamins and minerals. Thus, zucchini flatbreads made with wheat flour can be a simple way to incorporate vegetables into the daily diet.

www.aajtak.inSeptember 17, 10:16

Chef Vikas Khanna Shares Recipe for Making Pav Bhaji Spices at Home

When people hear about Pav Bhaji, they recall the hot dishes and buns fried in oil that are served on the streets of Mumbai. Although it is a famous dish of Maharashtra, it is popular not only in Mumbai but also in Delhi, UP, and other regions of the country.

Nevertheless, complaints often arise about homemade Pav Bhaji because it does not possess the same aroma and taste as in commercial establishments. One reason for this may be the spices used. Renowned chef Vikas Khanna has shared a method for preparing Pav Bhaji masala, which is easy to make at home, and adding this mixture significantly improves the taste and aroma of the dish.

Pav Bhaji Masala Powder Recipe:

To create Pav Bhaji masala, you first need to remove the seeds and stems from dried red chilies. Then, lightly fry them on a hot pan, taking care not to overcook or let them burn, as burnt chili will give the spices a bitter taste.

In a second tray, roast whole spices: cumin, cloves, coriander seeds, cardamom, black cardamom, and cinnamon over low heat until they release their aroma. After this, let the roasted whole spices and dried red chilies cool slightly. Place them in a food processor along with turmeric, amchur powder, black pepper, red chili powder, and black salt.

Grind all ingredients thoroughly into a fine powder; if a coarser grind is preferred, you can avoid grinding them too finely.

How to Use It in the Dish?

When making Pav Bhaji at home, after mashing the vegetables, you need to add this spice mix in the required amount and mix well. Heating the spices together with the Pav Bhaji for some time allows all aromas and flavors to fully combine. Thus, the freshly prepared spice mix can give your Pav Bhaji a richer and more pungent taste.