Chilli stuffed Parota

Hi!! This is a little different recipe that is a must try for those who love Chillies/ hot foods. You all must be wondering what in the world is today's post about. Chillies in Parota!! Yes, but relax. It's not those hot chillies, which are making their way into the Parota as a stuffing. It's the absolutely peppery chillies, similar to bell peppers and so, no need to panic. It also tastes similar to our own Bajji menasinakayi.

The popular recipe made in our native with the similar kind of chilli is the Bajji - Chllies dipped in gram flour mixture and fried. Menasinakayi bajji is made either stuffed or plain. It is eaten best especially on rainy/ chilly evenings with hot tea. Though we crave a lot for our desi snacks, I don't prefer to eat/ feed my family with fried food often unless we have to make them on any occasion. But I also wanted to try using them in different dishes. This Parota is one of them. In my further posts, I will share the other recipes made with them. For now, let's make the Parathas.

Ingredients :
For the stuffing :

• Long chillies /Bajji Menasinakayi  - 8 to 10
• Biryani Masala - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Ginger garlic paste - 1/2 tsp
• Coriander powder - 1/2 tsp
• Salt - 1/2 tsp

For the dough :

• Wheat flour - 1 cup
• Salt  1/4 tsp
• OIl 1 tsp + 1 tsp
• Water - to knead

Making the Parathas:

• To make the dough, take 1 cup of wheat flour in a bowl. Add salt and 1 tsp of oil. Mix it well. Add water little by little and knead into a smooth dough ( neither hard nor sticky ). Let it rest for half an hour.
• Wash and pat dry the chillies with the help of a cloth. Slit in the middle of the chillie and remove as much seeds as possible. Cut in half. In a food processor / blender, pulse the de-seeded Chilli until it's in small pieces. 
  
  
  
  
• Heat a pan, add 1 tsp of oil. Then add cumin seeds and ginger garlic paste. After 30 seconds, add the pulsed Chillies  and mix. Saute for 3 to 4 minutes and then add coriander powder, Biryani masala and finally add salt. Switch off the heat and transfer the mixture to a bowl, so that it cools faster. Use any biryani masala you have on hand or if not any, use a pinch of garam masala.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• Once the mixture has completely cooled, we can make Parotas.  Divide the wheat flour dough into 4 portions. Dust the rolling surface with some flour and roll the dough little so that it is more thicker in the center. Add the filling and seal the edges as shown. 
  
  
  
  
  
  
  
• Start rolling out again by dusting the flour. Take care that it is evenly rolled out. Do not worry if it's not in a circle shape ( mine are square shaped most of the time) 
  
  
  
• Heat a tawa or griddle, and transfer the rolled out Parota on to it. Add a tsp of oil/ butter on the sides and also the top surface. Flip the Parota once it's baked from underneath. Spread little butter/ oil on the other side as well now. Press the Parota gently with the back of your spoon , to ensure even baking.
  
  
  
  
  
• Chilli Parota is now ready to be served ( best when hot). I have plated them here with Tomato gravy, Chia and Flax seeds Chutney powder with butter on top. 
  
  
  
  
  
  
  
  
  
  
  
  
  

Do give a try to this slightly different Parota recipe and I would be pleased to get any feedbacks. Follow me on Google + and Pinterest to get updates on the latest posts. Thank you!!