Stuffed parotta is a popular street food in South India, particularly in Tamil Nadu and Kerala. It is a type of layered flatbread that is stuffed with a variety of fillings, such as minced meat, vegetables, or eggs.
The origins of parotta can be traced back to the state of Kerala, where it was originally called ‘porotta’. The dish was traditionally made using a combination of maida (all-purpose flour), oil, and water, which was kneaded into a dough and then stretched out into thin layers. Over time, the recipe has evolved to include different types of flour, such as wheat flour, and various techniques for making the layers.
Stuffed parotta is a relatively recent variation of the traditional parotta, and it has become very popular in recent years due to its delicious flavor and versatility. It is often served as a snack or street food, but it can also be eaten as a main course, depending on the filling.
In addition to being tasty, stuffed parotta can also be a nutritious dish, depending on the filling ingredients. For example, a vegetable or egg-filled parotta can provide a good source of protein, fiber, and vitamins, while a meat-filled parotta can provide a good source of iron and other essential nutrients.
Overall, stuffed parotta is a delicious and popular South Indian street food that has a rich history and is enjoyed by people of all ages and backgrounds.
In this recipe we will use the left over rice to make parotta.
Ingredients
1. For Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup water
- 1/4 cup oil
- 1 egg (optional)
2. For Stuffing
- 1/2 lb minced meat (chicken, beef or lamb)
- 1/2 cup cooked rice
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for cooking
Method
1. For Parotta Dough
- In a mixing bowl, add the all-purpose flour, salt, sugar, and mix well.
- Make a well in the center and add water, oil, and egg (if using).
- Mix everything together until a soft and smooth dough forms.
- Knead the dough for a few minutes and then cover and let it rest for 30 minutes.
- Divide the dough into 6 equal parts.
2. For Parotta Stuffing
- Heat oil in a pan and add the finely chopped onions. Fry until they turn golden brown.
- Add the ginger-garlic paste and fry for another minute.
- Add the minced meat and fry until it turns brown.
- Add the chopped tomatoes and cook until they become soft.
- Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
- Add the cooked rice and mix everything together.
3. Frying the Parotta
- Take a parotta dough and place a spoonful of the stuffing in the center.
- Fold the edges to the center to cover the stuffing and form a ball.
- Heat a pan on medium heat and place the stuffed parotta in it. Cook on both sides until it turns golden brown.
- Repeat for all stuffed parottas.
Serve hot with your favorite chutney or raita. Enjoy!
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