VARIATIONS TO STUFFED PARATHAS
• Replace the potato filling with the kachori filling.
• Replace half the potatoes with well washed but dry raw minced cauliflower. Add extra salt and spices for the cauliflower.
• You can make radish (white mooli) Parathas too. As radishes release a lot of water, these parathas are made a bit differently. Put all the dry spices except the lemon juice, and the chilli/ginger paste in the flour. Pour in the oil and mix well. In a separate container, peel and grate the radishes. Sprinkle one teaspoonful of salt and keep aside for 10 minutes. Now tightly squeeze out all the water from the radishes and add the squeezed radishes to the flour mix. Initially do not add any water, but just mix and knead all the ingredients together. If you are not making the parathas straight away then leave the mixture as is. Just before making, check to see if the dough is too dry and crumbly, then only add either a spoonful of yogurt or a little water to combine the ingredients to form firm dough. Divide into balls of about 3” diameter and then using the dry plain flour roll each paratha out and cook in the griddle as before until golden brown.
• Stuffed parathas can be made from most left over dry curries.