The age 21 holds the key to the door of adulthood. My heart does not want to accept the fact that my baby, whom just yesterday I held in my arms, guided with his first steps, taught little lessons of life, who often hid behind my skirt for protection, has turned 21.
It is a proud and happy moment to see your child all grown up to a fine adult and yet a sad one to think of them being one more step away.
As he blows the candle to cut the cake, I get all emotional, I suddenly don’t want to let go. Life moves at such a fast pace, 21 years went in a blink of an eyelid. Such a sweet little baby, a toddler never too much trouble and a fine teenager. His childhood has been a pleasure.
As he was growing up, one of his favourite food was Stuffed Parathas. I used to stuff all kinds of vegetables, all mashed and hidden inside the paratha which was he always ate heartily while getting his 5 a day.
Today I will share the recipe for Spinach and Potato stuffed Paratha. Cheese or paneer can also be added with or instead of potato, which would give it a different richer taste.
Ingredients
2 – 3 Bunches Spinach finely chopped
1 large boiled potato
1 Onion finely chopped
1 tsp ginger and chilli paste
handful of chopped coriander
1 tsp turmeric powder
1 tsp sugar
1 tsp garam masala
1/2 tsp chilli powder
1/2 tsp black pepper powder
Salt to taste
oil for pan frying
For the dough
2 cups plain dough – I use chappati flour
1 tsp cumin powder
salt to taste
2 tbl spoons oil
For the paste
1 tbl spoon plain floor
2-3 tbl spoon water
Mixed into a thick sticky paste
Method
In a pan fry finely chopped onion in 1 tablespoon oil until clear and slightly golden
Now add the chopped spinach, salt, chilli powder and turmeric powder and let it cook until tender on high heat, stirring occasionally letting water burn out from the spinach, you can also drain the water but I feel all the goodness and taste is lost by pouring any liquid out.
Blend the spinach into a thick puree then add the boiled potato and mash and mix it all. (I prefer cooking a large baking potato wrapped up in a kitchen towel for 5 minutes in the microwave oven. The baking potato has a sweeter nuttier taste to it)
Now add ginger and chilli paste, lemon juice, sugar, black pepper powder and garam masala powder, coriander and mix will. Taste for salt.
Let the mixture cool then divide into 6 equal parts. I have made more than 6. Set aside to cool.
In a mixing bowl combine flour with salt and cumin powder. Make a well in the centre and add oil, mix the flour and oil to make it a slightly crumbly mixture. Now make a stiff dough by adding enough water.
Divide the dough into 6 parts.
Using a rolling-pin, roll out 2 rounds roughly 10 cm. On one part brush some oil and dust with plain flour and place the 2nd over it. Now roll them both together on a dusted surface into a big round, roughly 30 cm. Do the same with the remaining 2 pairs.
Heat a tawa (frying pan), place 1 pair of rolled chapatti, when slightly cooked and bubbled (around 30 seconds) flip it over and cook slightly on the other side. Remove from pan and while still hot separate them by peeling (they will separate easily if the oil is brushed on evenly). So you will have two sheets with one side slightly cooked. Store it in a covered container. Cook all the pastry sheets the same way.
Take one pastry place the mixture of spinach and potato in the middle and fold all sides in to make a triangle sticking the ends together with a paste of plain flour and water.
Once the all the edges of the triangle are sealed, gently with a rolling pin press and roll the stuffing to spread and fill in all corners of the triangle evenly.
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All the pasties stuffed and folded can be put aside for pan frying when ready to eat.
In a tawa, place the parathas on medium heat, cook for a couple of minutes until slightly golden, flip it over and brush with oil. Flip it over again so that the oil side is on the pan and bush oil on the top side. Flip over a couple of times until it is cooked and crispy.
They can be pan-fried earlier too and warmed and crisped just before eating.
Serve hot with yoghurt.
