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Achaari Arvi Parathas

Everyone loves traditional parathas. But when stuffed with a yummy filling, you just can t stop from having more.
Chef Ranveer Brar's Achaari Arbi Parathas recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-10-20 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • 4 tsp oil
  • 1 onion
  • 1/2 chicken sausages
  • 1 bunch spinach leaves
  • blanched
  • 1 tsp cumin seeds
  • black pepper
  • salt to taste
  • 2 tsp hung curd
  • 2 eggs
  • whisked
  • 1 chapati
  • 1/2 tsp grated cheese
  • 2 Fresh lettuce leaves
  • 8 to 12 Jalapenos
  • 1 tomato
  • 1/4 cup onions
  • water
  • 1/2 tsp cumin powder
  • 1 tsp coriander leaves

HOW TO PREPARE ACHAARI ARVI PARATHAS

  1. 1

    For the filling heat a pan and add oil.
  2. 2

    Saute chopped onion.
  3. 3

    Add pickle paste and mix.
  4. 4

    To this mixture, add boiled and chopped taro roots.
  5. 5

    Mix well.
  6. 6

    Cover the pan with a lid and cook for some time.
  7. 7

    When the mixture is cooked, add chopped coriander leaves and green chillies, red chilli powder, raw mango powder, and salt.
  8. 8

    Mix again.
  9. 9

    Mash the mixture well.
  10. 10

    Transfer this filling mixture to a bowl.
  11. 11

    Cool the filling.
  12. 12

    For the paratha dough, combine wheat flour, roasted cumin powder, butter, salt, and raw mango powder.
  13. 13

    Add water and knead a dough.
  14. 14

    Drizzle oil on the dough and knead again.
  15. 15

    Set aside for 10 min.
  16. 16

    Pinch small portions from the dough.
  17. 17

    Make a pocket from each portion and stuff with the taro root filling.
  18. 18

    Seal all sides and roll again to make a ball.
  19. 19

    Using a rolling pin, flatten these stuffed balls to parathas.
  20. 20

    Heat butter on a tawa.
  21. 21

    Place the paratha on the tawa and cook both sides.
  22. 22

    Cut a spring onion lengthwise.
  23. 23

    Roast on the tawa.
  24. 24

    Drizzle lemon juice and salt.
  25. 25

    Transfer paratha to the serving plate.
  26. 26

    Serve with yogurt and pickle.
  27. 27

    Garnish with the roasted spring onion and a lemon wedge.
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