Jainworld
Jain World
Sub-Categories of ROTI - INDIAN BREADS
Bhakri
Bhatura
Butter Kulcha
Cauliflower Paratha
Gren Tur Dal Dhebara
Ingredients
Masala Kulcha
Masala Puri
Naan
Palak - Methi Thepla
Pudala
Roomali Roti
Simple Wheat Paratha
Stuffed Paratha
Sweet Pudala
Tandoori Roti

STUFFED PARATHA

INGREDIENTS: 

2-cup wheat flour or all-purpose flour, � cup fresh cream, 1tsp. Ghe, Salt, Oil or ghee.

For the Filling:

400 grams green peas, Salt, 1-tbsp. green chili paste, 1-tbsp. Lemon juice, 1-tsp. sugar asafetida, 1-cup grated coconut, � cup coriander leaves. 

PREPARATION:

Shift the flour. Add warm ghee fresh cream, yogurt, salt and cold water and knead into soft dough. Cover and keep in refrigerator for 1 hour. Knead again and divide into equal balls.

Boil peas. Smash them and add salt, asafetida, sugar, lemon juice, grated coconut and chopped coriander leaves.

Take a dough ball flatten between palms. Over it, place a tsp. full of the filling mixture, close and form into a ball. Prepare all the balls with the stuffing. Roll out each ball like a pancake to � inch thickness. Roast on a griddle using a little ghee.