Trying to diversify the contents of my child’s lunch box, I came up with the idea of ​​cooking something less traditional, not from our kitchen. And here we just visited an Indian restaurant (by the way, by my standards, the best Indian food – in the restaurant India Palace in Abu Dhabi in the Mazayah Center). I was inspired by how the chef quickly and skillfully cooked Indian paratha patties. Gathered with strength and having purchased all the necessary products, I decided to cook these patties at home, but of course in my own way – with a few different stuffings. They are well stored in the freezer in raw form (up to 3 months).

Paratha with different stuffings

Ingredients:

Dough:

– 300 g Chapatti flour (chakki fresh atta Al Baker)
– 1/2 tsp salt
– 50 g unsalted butter, melted and cooled
– 200 ml water

Spicy stuffing:

– 250 g sweet potatoes, peeled and chopped
– 1 tbsp sunflower oil
– 1/2 red onion, finely chopped
– 2 cloves garlic, crushed with a knife and finely chopped
– 1 red chili pepper, finely chopped
– 1 tbsp finely chopped fresh ginger
– 2 tbsp coriander, finely chopped
– 1/2 tsp seasoning garam masala (I like the composition of the seasonings in garam masala by Bart)

Savory stuffing:

– 200 g chestnuts, boiled and peeled
– 200 g ricotta cheese
– 60 g Parmesan cheese, grated
– 1/2 white onion, finely chopped
– salt, pepper, nutmeg
– butter and vegetable oil 10 grams each.

Sweet stuffing:

– 100 g cottage cheese
– 1 tbsp condensed milk

Directions:

1. Preparation of the dough: mix the flour with salt, pour the cooled melted butter and water and knead. Put on the work surface and knead for 5 minutes. Set the dough for 1 hour at room temperature under cover.
2. Spicy stuffing: boil the sweet potatoes (until soft). Heat the oil in a frying pan, lay the onion, add salt and reduce the heat to medium. Fry until translucent for about 7 minutes. Add the garlic, chili, ginger and continue to fry for another 2-3 minutes. Stir in a bowl with sweet potatoes, knead well. Add coriander, garam masala and salt. Cool it down.
3. Savory stuffing: chestnuts, ricotta and Parmesan stir in a blender. Add the onions on a mixture of vegetable oil and butter until translucent, pre-salt. Mix the onions with the prepared mixture in blender, salt, season with pepper and nutmeg.
4. Sweet stuffing: mix cottage cheese with condensed milk.
5. To prepare pies: divide the dough into 8 parts. Each part is thinly rolled out on a dry working surface (no need to pour the flour), lay out the stuffing, fold it in half (like a cheburek) and patch the edges. You can use the technique of cooking ravioli – roll out 2 strips, lay out the tufting at a short distance from each other, cover the second strip, press it, and share the knife with patties. You can also use different figurines to cut and fry the dough without stuffing.
6. In the frying pan pour a little sunflower oil, heat on medium heat (level 6-7) and fry patties from 2 sides.

Bon Appetit!