Adipoli Parathas

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Adipoli parathas recipe is a delightful and flavorful Indian dish that is loved by people of all ages. These parathas are made with a combination of whole wheat flour, spices, and various fillings such as potatoes, paneer, or vegetables. The dough is rolled out into thin circles, stuffed with the filling, and then cooked on a hot griddle until golden brown and crispy. This recipe is perfect for breakfast, lunch, or dinner and can be enjoyed with a side of yogurt, pickle, or chutney.

Keywords: Indian cuisine, paratha, whole wheat, flavorful, filling.

Adipoli parathas recipe details

Adipoli parathas recipe, recipe Rating: 4.5
Number of votes:102

A very tasty snack that is quick and easy to make. This can be used as a sandwich. Enjoy!
Ready in: 50 mins

Ingredients

Serves: 8

• For dough:
• 1 1/2 cups wholemeal flour, plus extra to dust
• 1/4 cup vegetable oil, plus extra to brush
• 2 eggs, beaten
• For filling:
• 5 tablespoons vegetable oil
• 1/2 teaspoon mustard seeds
• 1 green chili, chopped
• 1 inch piece fresh root ginger, peeled and grated
• 2 onions, peeled and finely chopped
• 10 curry leaves
• 1/2 teaspoons ground turmeric
• 1/2 cup raw prawns, peeled
• Sea salt to taste

Preparation method

Prep: 30 mins | Cook: 20 mins

1. To make the dough, place the wholemeal flour in a large bowl. Gradually stir in the oil and about 2/3 cup water to make a soft, pliable dough.
2. Knead on a work surface for 3-4 minutes, then return to the bowl, cover and set aside for 1 hour.
3. To make the filling, heat the oil in a frying pan. Add the mustard seeds. When they start to pop, add the chilli, ginger, onions and curry leaves. Cook over a medium-low heat for 5 minutes, stirring occasionally, until the onions are soft.
4. Add the turmeric and a little salt and cook for 1 minute. Add the prawns and cook for 7 to 10 minutes, stirring occasionally, until they have turned pink and are cooked. Remove from the heat and set aside.
5. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on a board and roll out as thinly as possible, to make a paper-thin round, about 8 1/2 inches in diameter.
6. Heat a flat cast-iron griddle or large, heavy-based frying pan. Brush with oil and, when hot, add a round of dough.
7. Stir the eggs into the prawn mixture, then spread 3 tablespoons of this filling on top of the dough on the griddle pan. Cook over a medium heat for 5 minutes or until browned underneath.
8. Lower the heat, then carefully turn the paratha over with a spatula and cook for a further 5 minutes or until the prawn mixture is well stuck to the paratha. Turn it over again and transfer the paratha to a board.
9. Roll the paratha into a cylinder shape to enclose the prawn mixture. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.