Stuffed Paratha For Kids
These stuffed parathas are a fun and interactive way to prepare a delicious meal together with your kids. The whole process involves making the dough, creating various flavorful fillings, assembling the parathas, and cooking them until golden brown. Enjoy the warm, freshly cooked parathas as a delightful snack or alongside your favorite curry for a satisfying meal.
— Constant Cookbook
Ingredients
- 200g/7oz wholemeal flour
- 2 tbsp sunflower or vegetable oil
- pinch salt
- leftover cooked potato
- , cauliflowercarrotsquash
- frozen peassweetcorn
- , chopped spring onion
- cooked, shredded chickenlamb
- 1 tbsp unsweetened desiccated coconut
- spices, such as ground cumincinnamoncoriandercurry powder
- chopped fresh coriander
- squeeze lemon juice
Instructions
- Kidâs job: Place the flour in a large bowl and gradually pour in 125ml/4fl oz lukewarm water and the oil. Add a pinch of salt. Mix the dough together into a ball.
- Kidâs job: Knead the dough for five minutes- either in the bowl or on a clean surface. The dough should feel soft and stretchy and not too sticky. Different flours absorb different amounts of water, so you may need to add a little more flour or water if the dough is too sticky or dry.
- Kidâs job: Place the dough back into the bowl and cover with the cling film. Leave to stand for about 15 minutes while you make the filling.
- Kidâs job: You can make four different fillings in small cups or one big one in a bowl. Just mix together the ingredients you fancy and mash them up with a spoon or fork. Make sure you taste the filling and that you like it. Add a pinch at a time of pepper and spices, and taste.
- Kidâs job: Divide the dough into four, but trim and keep a bit to one side which you can use to fix any holes that might appear when you roll out the breads.
- Kidâs job: Roll out each ball on a lightly floured work surface or table. The dough should be about as thick as a pitta bread (approximately 5mm).
- Kidâs job: Place two tablespoonfuls of each of the filling mixture on the centre of the rolled doughs and gather the edges together so that the dough wraps around the filling.
- Kidâs job: Pat the dough to flatten carefully so that the filling is trapped inside. Roll out the stuffed parathas thinly as you can - donât worry if some of the filling leaks out, you can ignore it or do a patch job with the extra dough.
- Adultâs job: Heat a large frying pan and then pour a teaspoon of oil onto the surface of the pan. Use a piece of kitchen paper to spread the oil evenly over the pan. Cook one paratha (or more if you have a large frying pan) for about three minutes on each side, or until it is starting to brown.
- Adultâs job: Repeat with the other breads adding a little more oil each time. You can keep the breads warm by placing them on a baking tray in a warm oven. Serve with yoghurt, dips or alongside a curry. Cold parathas are also great for picnics or lunchboxes.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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