Tandoori parotta is a perfect blend of bread and spices. It can give you complete freedom with the stuffing to give your taste buds a delightful experience. Tandoori parotta can be easily served as a one dish meal.
Tandoori parottas can be made on clay ovens as well as normal tavas or griddles. Moreover, they can be prepared as plane flatbreads to be eaten with other dishes, or you can cook them with stuffing to make a single dish meal.
Here is a stuffed Tandoori parotta recipe for you to have a delicious and healthy meal.
Health Benefits
Tandoori parottas can be a complete meal for you that provides an adequate amount of nutrition. Whole-wheat digests slowly and therefore helps avoid binging on snacks between meals. Whole-wheat flour provides adequate fiber, which helps with digestion. Low fat curds enrich your body with much needed probiotics. The stuffing of vegetables add to the daily dose of essential vitamins and minerals.
Ingredients
cup of Whole Wheat Flour: 1
tsp of Low Fat Curd or Yogurt: 1 1/2
salt to taste
cup of grated cauliflower: 1/2
cup of finely chopped French beans: 1/2
cup of finely chopped capsicum: 1/2
cup of yogurt or low fat curds: 1/2
tsp of tandoori spice: 1
tsp of garlic paste: 1
tsp of ginger-green chili paste: 1
tsp of red chili paste: 2
tsp of gram flour: 1
salt to taste
How To Make Tandoori Parotta
How to Make Dough:
- Mix all the ingredients in a large bowl.
- Knead the mixture into soft and smooth dough. Use water if required.
- Part the dough into four equal portions and let them rest.
How to Make Stuffing:
- Combine all the ingredients in a bowl.
- Heat a tava or griddle and sauté the stuffing mixture until all the water evaporates.
- Let the dried mixture cool and divide it into four portions.
What to do next:
- Take one portion of the dough and roll it into a circle that is at least 3 inches in diameter.
- Place one portion of the stuffing mixture into center of the circle.
- Gather the corners of the flattened dough to the center and secure tightly together.
- Roll the stuffed ball again into a circle of diameter 5 inches. Dust with whole wheat flour to make the rolling easier.
- Place the raw parotta on the griddle and let each side cook for few seconds before flipping over.
- Use pair of tongs to roast the parotta on open flame until brown spots start to appear.
- Repeat the process with the rest three portions and serve hot.
Trivia
Tandoori Parotta is a common Indian dish which can be cooked with and without clay ovens. Traditionally, clay ovens were used to cook parottas and rotis. This practice is still prevalent in some parts of India. The tandoor/clay oven provides an earthy, smoky flavour to the flatbreads.
It does constitute of calories (thanks to ingredients such as oil) but when eaten in moderation, it is fine. Pair it with low-fat curds to enjoy a perfectly healthy meal!