Jump to RecipeParatha is a layered flatbread and is a staple food in many Indian homes. Originated in Indian subcontinent and also made in neighboring countries Pakistan, Bangladesh and Sri Lanka. The word Paratha is combination of two “Parat” means Layer and “Atta” means flour. These are unleavened and made easily with many variations right from the filling to the atta. In few areas they layer the filling in between the dough and in some areas they directly mix in the atta and roast on the griddle with Ghee or Oil. Although using ghee while roasting the paratha’s is most prevalent.
I made this tricolor paratha inspired by our National Flag of India which has saffron, white and Green with Ashoka chakra in the center. Saffron representing the courage, White representing the peace and green representing the faith.
Jump to RecipeSo for the Saffron layer, I have used the steamed carrots puree mixed in the dough with hint of chilli powder and salt. For the white layer I have used grated Paneer(Cottage cheese) with hint of pepper powder, crushed carom seeds, cumin & coriander powder and salt. For the final year that’s green I have used Blanched Spinach & kale and fresh cilantro leaves puree in the dough with hint of fresh ginger, green chillies, cumin seeds and salt.
This would make such a fun and interesting snack to the kids who are fascinated by the lovely colors in their food.
TIRANGA PANEER PARATHA / TRI COLOR STUFFED FLATBREAD
Ingredients
FOR SAFFRON LAYERED DOUGH
- 1½ cup Whole wheat flour
- 2 large Orange Carrots
- 1 tsp Chili powder
- 1 tsp Salt
- 1 tsp Oil
- Water to knead the dough
FOR FILLING
- 2 cups Cottage cheese/Paneer/Tofu grated
- 1 tsp Pepper powder
- ¼ tsp Carom seeds / Ajwain
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- Salt to taste
FOR GREEN LAYERED DOUGH
- 1½ cup Whole wheat flour
- ½ cup Spinach
- 1 leaf Kale optional and if using discard the stem and fibrous part
- ½ cup Cilantro
- 1 Green chili
- ¼ tsp Cumin seeds
- ¼ tsp Grated ginger
- 1 tsp Oil
- 1 tsp Salt
TO ROAST THE PARATHA’S
- Ghee / Oil – as required
Instructions
MAKING THE SAFFRON DOUGH
- In a steamer pot, add in 2 cups of water and once its hot place the peeled and cubed carrots and steam them approximately up-to 15 minutes until they’re tender.
- Then remove the steamed carrots and let them cool to room temperature and then blend them to a fine puree and keep aside.
- In a mixing bowl add the whole wheat flour, salt, chilli powder, Oil, Blended carrots puree and try to bring everything together.
- Now gradually add in water as required by tbsp at a time and try to make a semi-hard dough and knead for 5-8 min, cover it and keep it aside for rest.
MAKING THE GREEN DOUGH
- In a sauce pan add 1 cup of water and bring it to boil, then reduce the flame to low as possible and add in spinach leaves, finely chopped kale leaves and cover it for 2-3 min.
- In a bowl of chilled water with ice cubes add in blanched spinach and kale leaves and let it rest for 2-3 min.
- Now in a blender jar add in roughly chopped cilantro, chopped green chillies, grated ginger, cumin seeds, blanched spinach and kale leaves, salt and blend them to a fine puree.
- In a mixing bowl add in whole wheat flour, blended greens puree, oil and try to bring everything together.
- Usually you’ll not need any excess water here, but if you feel the dough is too hard then add tbsp of water at a time and knead nicely it to semi-hard dough cover and keep it to rest aside.
- If you feel the dough is too wet then try add in some more whole wheat flour and knead it for 5-8 min and let it rest aside.
FOR THE FILLING
- In a mixing bowl add in grated paneer, salt, pepper powder, cumin powder, coriander powder, crushed carom seeds and mix everything together and keep aside.
MAKING THE PARATHAS
- Take a handful of saffron dough and make a ball and roll it using a rolling pin to 1/2 inch thick circle and using a 5-6 inch sharp edged bowl cut the rolled dough.
- Now take out the excess dough from the cut and roll out the circle to 1/4 inch thick and keep aside.
- Now take a handful of green dough and repeat the above two steps here for the green dough.
- Now on a rolled out green dough take handful of grater paneer filling and spread out evenly leaving out 1/4 inch the edges aside like below
- Now carefully take the rolled out saffron dough and place it on the filling and slowly press and seal the edges of the both the dough to make sure the filling doesn’t leak out.
- Now slightly with your palm press the sealed paratha and slowly roll it using rolling pin to 1/3 inch thick and keep aside.
- Repeat the same for the remaining dough and filling.
ROASTING THE PARATHAS
- Heat a griddle or flat tawa and once it’s hot enough place the rolled out paratha and brush the ghee on top and after a minute turn it over.
- Now brush with ghee on top again and let it roast for a minute and turn it over again.
- Roast the paratha until you see the brown spots appear on the both sides and well roasted like below and keep them aside in a hot pack to keep it warm and moisture intact.
- Now repeat the above process for all the rolled out paratha’s and then serve them warm with some hot sauce, Pudina chutney and chilled curd/Yogurt or just as is.
Notes
2. If you feel like dough is too hard and it doesn’t hold everything together, then add water gradually 1 tbsp at a time and try to bring everything together and knead it to reach semi-hard dough consistency.
3. You can also add in some grated mozzarella or any cheese to make it even more fun and interesting to the kids.
4. Just make if your kid is sensitive and intolerant to high spice level then just skip out adding chilli powder in saffron dough, reduce the pepper powder to half in filling and skip out the addition of green chillies in Green dough.
