Jalapeño Cheddar Parathas
When you’re bored of the usual eggs and toast, here’s a recipe to shake up your regular breakfast. These overstuffed parathas are made with a simple potato and cheese filling, lightly spiced and loaded with fresh jalapeños. My Nani actually came up with the trick for the potato filling in this recipe - cook the potatoes in the microwave, and the filling can be done in 15 minutes. If you’ve never made parathas before, this is a good starter recipe. This dough is very forgiving, and can hold a lot of stuffing before breaking. The key to a perfect dough = letting it rest for 15 mins before stuffing.
Makes 6 parathas
1 1/2 cup all purpose flour
1 cup + 1 tbs whole wheat flour
1 cup + 2 tbs hot water (from the tap)
1 tsp salt
3 tbs vegetable oil, divided
For the filling
3 russet potatoes, washed
2 cups shredded cheddar cheese
1 jalapeño, deseeded and minced
Juice of 1/2 a lime
2 tbs fresh cilantro
2 tbs green onion
1/2 tsp zeera
1/4 tsp turmeric powder
1/2 tsp salt
1. In a large mixing bowl, combine the flour sand salt. Add the hot water and 1 tbs vegetable oil in little by little, kneading to form a soft dough. You want the dough to be smooth and soft but not sticky. If too sticky, add more whole wheat flour, one tbs at a time, until no longer tacky. Drizzle with a few drop of vegetable oil and let rest for 15 mins while you prep the filling.
2. Wrap the washed potatoes in a damp paper towel and poke holes into them with a knife. Microwave for 5 minutes. Once cool enough to handle, peel the skin and add the potatoes to a mixing bowl with the rest of the filling ingredients. Using a fork or a potato masher, mash the filling until all ingredients are fully combined.
3. Lightly flour the surface you are going to roll the parathas out on. Heat up a large nonstick pan on medium low heat. Divide the dough into 12 even balls. Working with 2 balls at a time, flatten the balls out with your fingers. Scoop about 1/3-1/2 cup filling onto one half of the dough, and cover using the second piece. Use your fingers to press the ends of the paratha together to seal it. You should have a puffy dome. Use your hands to flatten it out a little, then switch to a rolling pin and carefully roll out your paratha to a 9-10 inch circle. Small rips and tears are okay in the paratha. Drizzle a few drops of vegetable oil onto the hot frying pan and swirl to coat the pan. Place the paratha on the pan and brush the side facing up with a few drops of oil. Cook for a total of 6 minutes, flipping and rotating every minute or so. While the paratha is cooking, roll and stuff the next paratha. Continue until dough and filling are done. Serve parathas hot with butter, plain yogurt and fresh lime wedges.