Thursday, Dec 20 2007

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Cheesy Gooey Parathas

Ingredients:

For dough:
3 cups wheat flour
1/2 tsp. Salt
1/4 cup milk

For filling:
2 large potatoes, boiled, peeled, mashed
2 green chillies finely chopped
1 tbsp. Coriander finely chopped
1 tsp. Garlic, finely minced
salt to taste

Other ingredients
1/2 cup cream cheese
oil, ghee or butter for shallowfrying
Dry flour for dusting

Method For dressing:

1. Mix ingredients for dough.
2. Add enough water to make a soft pliable dough.
3. Cover with lid, keep aside till required.

For filling:

1. Mix all ingredients for filling.
2. If mixture is too soft, stir and cook in heavy pan.
3. The mixture should be like a soft lump.
4. Keep aside to cool.

To proceed:

1. Divide dough into 6 parts.
2. Divide mixture into 6 parts.
3. Divide cheese into 6 parts.
4. Roll one portion of dough into 5” diameter chappati.
5. Use dry wheat flour, for dusting, to help roll.
6. Flatten on portion of filling into a pattie.
7. Place cheese inside, fold over pattie, to cover cheese.
8. Flatten, place in center of chappati.
9. Fold over chappati, bringing edges together.
10. Seal edges by gently pressing.
11. Dust again, roll very carefully to 6”-7” diameter.
12. Shallow fry on hot griddle or tawa.
13. Drizzle fat on both sides, roasting to crisp golden brown.
14. Serve halved, hot and crisp, with ketchup or chutney.

Making time: 30 minutes
Makes: 6 parathas
Shelflife: Best fresh

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