This is a very simple, yet flavorful potato dish made with just a few ingredients, lots of fresh cilantro, ginger, and a little spice. It’s one of those everyday recipes I make often in my kitchen. You can enjoy it as a side dish, have it as a snack, or even roll it up in a roti for a quick and satisfying meal. Easy home cooking doesn’t have to be complicated, just fresh ingredients and comforting flavors. Simple ingredients, easy cooking, and so much flavor.
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Servings 4
Ingredients
2cupsboiled, peeled potatoes (aloo), sliced lengthwise(Potatoes should be firm—do not overcook)
2tbspoil
1tbspcumin seeds (jeera)
¼tbspasafetida (hing)
2tbspthinly sliced ginger (adrak)
2green chilies, thinly sliced lengthwise
1tbspsalt
1tbsplemon juice
½cupchopped fresh cilantro (hara dhania)
Instructions
Heat the oil in a wide, flat frying pan over medium heat.
Add the cumin seeds; they should crackle right away.
Add the asafetida and stir briefly.
Add the potatoes and spread them out evenly in the pan. Sprinkle the salt
over the potatoes.
Roast the potatoes until they start picking up a light golden color.
Add the ginger and green chilies, spreading them evenly. Cook for a few
more minutes, gently turning the potatoes so they don’t break.
Once the potatoes look slightly crispy, add the cilantro and mix gently. Cook
for 2–3 minutes, until the cilantro softens and coats the potatoes.
Finally, sprinkle the lemon juice and give it a gentle mix.
Notes
Potatoes should be boiled just until tender and still firm. Overcooked potatoes may break while stirring.
Use a wide, flat pan so the potatoes roast evenly and get a light golden color.
Adjust green chilies according to your spice preference.
Fresh cilantro and ginger are key to the flavor-do not skip or reduce them.
This dish pairs well with roti, paratha, or can be enjoyed as a light snack.
Frequently Asked Questions (FAQs)
1. Can I use leftover boiled potatoes for this recipe?
Yes, leftover boiled potatoes work well as long as they are firm and not mushy. Slice them gently before cooking.
2. Can I skip asafetida (hing)?
You can skip hing if needed, but it adds a subtle flavor. If you are gluten-sensitive, make sure to use gluten-free hing or omit it.
3. How spicy is this dish?
This dish is mildly spicy. You can reduce or increase the number of green chilies based on your taste.
4. Can I make this dish ahead of time?
It tastes best when served fresh, but you can prepare it a few hours ahead and gently reheat it in a pan before serving.
5. Can I use dried cilantro instead of fresh?
Fresh cilantro is highly recommended for the best flavor. Dried cilantro will not give the same freshness.
6. How can I serve this dish?
You can serve it as a side dish, enjoy it as a snack, or roll it into a roti for a quick and satisfying meal.
Stuffed Parathas Made Easy Aloo Potato Gobhi Cauliflower
I am truly excited! Stuffed parathas sound difficult to make and time consuming andhonestly, they are. They’re one of the most loved Indian breads, but making the doughand rolling the parathas is the part that creates the most work, the most mess, and themost cleanup.That’s why I’ve been experimenting with easier ways to make them while keeping thetaste true to the original. You can even call it semi-homemade because I’m using store-bought uncooked rotis. I was so happy and surprised when I came up with this quick,simple method. In the end, your own finishing touch makes all the difference!Today, I am sharing recipes for two different parathas:Aloo (Potato) Paratha — my favorite classicGobhi (Cauliflower) Paratha — my husband’s favoriteThis recipe will make 2 parathas — one of each.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 2parathas
Ingredients
Aloo Paratha
Ingredients
2 Uncooked Rotis (available at Indian stores)
For filling
½cupboiled and mashed potatoes
¼teaspooncumin seeds
1/2teaspooncoriander powder
¼teaspoondry mango powder
A pinch of asafetida
¼teaspoonsalt
¼teaspoonfinely grated ginger
½teaspoonfinely chopped green chili (adjust to taste),or ¼ teaspoon red chili powder
1tablespoonfinely chopped cilantro
2teaspoonsoil to cook the paratha
Gobhi (cauliflower) Paratha
Ingredients
2UncookedRotis (available at Indian stores)
½cupgrated cauliflower (Gobhi)
2tablespoonsof boiled mashed potatoes (to help hold the filling)
½teaspooncumin seeds
1teaspooncoriander powder
¼teaspoondry mango powder
A pinch of asafetida
¼teaspoonsalt
¼teaspoonfinely chopped ginger
½teaspoonfinely chopped green chili (adjust to taste),or ¼ teaspoon red chili powder
1tablespoonfinely chopped cilantro
2teaspoonsoil
Instructions
Prepare the filling:
Mix all the ingredients together. Taste and adjust the salt. If filling seems too dry add 1spoon of water.
Lightly cook the rotis:
Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.Place them on a plate.
Assemble the paratha:
On one roti (cooked side up), spread the potato filling evenly. The filling should not be too thick. Place the second roti on top with the cooked side facing down.
Cook the paratha:
Heat the skillet to medium-high. Transfer the prepared paratha to the skillet. Cook on both sides using about 1 teaspoon oil per side.Press gently with a spatula and cook until golden brown and crispy. These come out looking just like traditional aloo parathas — crispy, hot, and delicious.They taste best when served hot!
Gobhi (cauliflower) Paratha
Prepare the filling:
Grate the cauliflower finely. Add the mashed potatoes and mix well, this helps bind the loose cauliflower.
Mix in all remaining ingredients. Taste and adjust the salt.
If filling seems too dry add 1 spoon of water
Lightly cook the rotis:
Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.Remove and set aside.
Assemble the paratha:
Place one roti on a plate with the cooked side facing up.Spread the cauliflower-potato filling evenly in a thin layer.Place the second roti on top with the cooked side facing down.
Cook the paratha:
Heat the skillet on medium high. Gently place the stuffed paratha on the skillet.
Cook both sides using about 1 teaspoon oil per side.
Press lightly with a spatula and cook until both sides are golden brown and crisp.
These semi-homemade Gobhi Parathas turn out wonderfully — flavorful, easy to handle, and so much simpler to prepare than the traditional method. Serve hot for the best taste!
Notes
Keep the filling layer thin to prevent tearing.
Prick the paratha lightly while cooking to avoid puffing and separation.
Always cook on medium to medium-high heat for even browning.
These parathas stay crisp and reheat well on a skillet.
I like to serve paratha spiced yogurt or pickle or just enjoy, with hot cup of tea. Thank you! Enjoy!
Frequently Asked Questions (FAQs)
1. Can I use frozen rotis?
Yes. Thaw them completely before cooking to ensure even heating and proper texture.
2. Why add potatoes to gobhi filling?
Cauliflower releases moisture while cooking. Adding potatoes helps bind the filling and prevents the paratha from separating.
3. Can I make these ahead of time?
Yes. Cook them slightly less if you plan to reheat later on a skillet.
4. Can I make them oil-free?
A small amount of oil helps create a crisp texture, but you can reduce the quantity if needed.
5. What can I serve with parathas?
Parathas pair well with spiced yogurt, pickle, butter, or simply enjoy them with a hot cup of tea.
Apple pie is such a treat! It’s impossible to stop eating, especially when it’s made just right and served hot with vanilla ice cream. When I first came to the USA in January, it was very cold. As a vegetarian, we didn’t have too many options at that time, but we were treated to our first dessert: hot apple pie topped with vanilla ice cream. What a treat it was! I fell in love with it instantly.Over time, I learned to make apple pie and made it many times, but it has been a while since then. Recently, I decided to give it an Indian twist. I wanted to make it easy to prepare, so I decided to make it in paratha style, filled with sweet and sour apples. For flavoring, I used traditional spices like cinnamon, nutmeg, and cloves. You may try other fruits of your choice, such as pears and peaches—these are two I have tried. But I must admit, for me, nothing beats the sweet and sour apple flavor paired with the aroma of cinnamon.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4Apple Pie Parathas
Ingredients
For the Dough:
1cupall-purpose flour
¼cupwhole wheat flour
3tbspsoft butter
1pinchsalt
½ cupchilled water
For the Filling:
1½ cupsgrated appleGranny Smith apples or 1 large apple
¼tspcinnamon powder
1pinchnutmeg powder
1pinchclove powder
¾cupsugar
Instructions
For the Dough:
In a bowl, mix all-purpose flour, whole wheat flour, and salt. Then, add the butter ensuring it’s soft but not melted and use your fingers to combine the mixture until it becomes crumbly.
Slowly add water, just enough to bring the flour together, but do not knead the dough. It’s important to ensure that the paratha remains flaky. Let the dough sit for about 10 minutes.
For the Filling:
Peel and grate the apple; the grated apple should yield about 1½ cups. I like to use Granny Smith apples because they are firm and tart, but you can use other varieties, ensuring you add lemon juice to provide tartness.
Over low-medium heat, combine all the filling ingredients—apple, sugar, cinnamon, clove, and nutmeg in a pan.
Cook until the mixture becomes a soft, sticky dough, which should take about 7 minutes. Be sure to stir the filling continuously.
The filling should be at room temperature before making the paratha.
Making the Paratha:
Lightly knead the dough and divide it into four equal parts, rolling each into a ball between your palms.
Roll each dough ball into a 3-inch circle. Place about 2 tablespoons of filling in the center of the rolled dough.
Pull the edges of the dough to wrap it around the filling. Repeat to make all four filled balls. Let the filled balls rest for three to four minutes.
Meanwhile, heat a heavy flat pan over medium-high heat until moderately hot. To test, sprinkle water on the skillet—if the water sizzles right away, the skillet is ready.
Lightly press each filled ball in dry whole wheat flour on both sides. Using a rolling pin, gently roll the balls into five-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When it starts to change color and puff up, flip it over. You will notice some golden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha.
Flip it again and lightly presses the puffed areas with a spatula. Flip once more and press with the spatula, ensuring the paratha is golden-brown on both sides. Repeat for the remaining parathas.
These apple parathas taste like you’re having apple pie. You can make these apple pie parathas in advance; they stay good for 3-4 days at room temperature, and you can refrigerate them for 3-4 weeks.
When serving, reheat them over a skillet, in an air fryer, or the oven. Serve them with ice cream; I enjoy hot paratha with vanilla ice cream, while my husband prefers to melt cheese over his.
Notes
Tips: After stuffing the parathas, let the stuffed dough balls rest for 3 to 4 minutes. This helps the dough settle, making it easier to roll the parathas without the stuffing coming out from the sides.Roll paratha evenly without putting too much pressure. For a vegan option: I used butter to make the dough because it adds flakiness and crispness to the parathas. If you’re vegan, you can substitute butter with oil.Filling: The apple filling should have a soft, slightly sticky texture. If the filling will become little dry after cooling. This will make it easier to roll the parathas and ensure the filling spreads evenly.
Introduction to Apple Pie Paratha
Apple Pie Paratha is a creative fusion dish that combines the comforting flavors of the classic American apple pie with the traditional Indian paratha. This innovative recipe is perfect for dessert lovers who enjoy experimenting with global cuisines. Sweet and sour grated apples are flavored with aromatic spices like cinnamon, nutmeg, and cloves, creating a filling that tastes like a warm apple pie. Wrapped in a flaky paratha dough and cooked to golden perfection, this dish is an indulgent treat that pairs beautifully with vanilla ice cream or even a savory topping like melted cheese.
Cultural and Culinary Fusion
The idea of fusing apple pie flavors into a paratha showcases the versatility of Indian flatbreads. Parathas, traditionally made savory with fillings like potatoes or paneer, lend themselves wonderfully to sweet adaptations. This Apple Pie Paratha recipe celebrates both Indian and Western culinary traditions, making it an exciting choice for festive occasions, family meals, or even a quick tea-time treat. The warm spices used in the filling are reminiscent of traditional Indian desserts, while the apples and their tart-sweet flavor pay homage to the beloved American apple pie.
Recipe Variations from Manjula’s Kitchen
If you love Apple Pie Paratha, you may also enjoy exploring other innovative and traditional paratha recipes from Manjula’s Kitchen:
Aloo Paratha: A savory paratha stuffed with spiced mashed potatoes, perfect for breakfast or lunch.
Sweet Coconut Paratha: A unique dessert paratha with a filling of sweetened coconut and cardamom.
Paneer Paratha: A savory flatbread filled with spiced paneer, offering a protein-rich option.
Gobi Paratha: A classic paratha stuffed with grated cauliflower, flavored with Indian spices.
Each of these recipes showcases the versatility of parathas, whether savory or sweet, and their ability to incorporate diverse flavors.
Health Benefits and Dietary Considerations
Apple Pie Paratha combines the natural goodness of apples with the comforting texture of parathas. Apples are rich in fiber, vitamin C, and antioxidants, making them a healthy addition to any meal. The aromatic spices used in the filling, like cinnamon and nutmeg, are known for their anti-inflammatory and digestive properties.
For those following a vegan diet, this recipe can be easily adapted by replacing butter with oil in the dough preparation. The paratha dough itself is made with a mix of all-purpose and whole wheat flour, offering a balance of flavor and texture. While this is an indulgent dessert, the option to use natural sweeteners or reduce the sugar content can make it a lighter treat.
Serving Suggestions
Apple Pie Paratha is a versatile dessert that can be enjoyed in various ways:
Classic Pairing: Serve the paratha warm with a scoop of vanilla ice cream for a classic apple pie-inspired experience.
Savory Twist: Melt a slice of cheese over the hot paratha for a sweet-savory flavor profile.
Festive Plating: Drizzle some caramel or chocolate sauce over the paratha for an extra indulgent touch during special occasions.
Quick Snack: Enjoy the paratha on its own with a hot cup of chai or coffee for a cozy snack.
These parathas can be made in advance and reheated, making them a convenient option for entertaining guests or meal prepping.
ConclusionApple Pie Paratha is a delightful fusion dish that transforms a classic dessert into a flaky, flavorful Indian flatbread. Its sweet apple filling, spiced with cinnamon and nutmeg, offers a warm and comforting flavor, perfect for any season. Whether you’re looking for an innovative dessert, a festive treat, or simply something new to try, this Apple Pie Paratha recipe is sure to impress. Try it today and enjoy a unique blend of Indian and Western culinary traditions.
Frequently Asked Questions (FAQs)
What type of apples work best for Apple Pie Paratha?
Granny Smith apples are ideal for their firm texture and tart flavor. If using sweeter apples, add a splash of lemon juice to balance the taste.
Can I make Apple Pie Paratha vegan?
Yes, replace the butter in the dough with oil to make a vegan version of this recipe.
How can I store Apple Pie Paratha?
You can store these parathas at room temperature for 3-4 days or refrigerate them for up to 3-4 weeks. Reheat them in a skillet, in an air fryer, or in the oven before serving.
What are some similar recipes I can try?
Explore Sweet Coconut Paratha, Paneer Paratha, or Gobi Paratha for more delicious paratha variations.
What makes Apple Pie Paratha special?
The fusion of warm apple pie flavors with the flaky, golden-brown texture of Indian paratha makes it a unique and versatile dessert that’s easy to prepare and enjoyable for all.
Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 6Dosa
Ingredients
¼cupmoong dal
¼cupwashed moong dal
¼cupwashed urad dal
¼cupred lentil
1green chili choppedoptional
¼pieceginger chopped
½tspcumin seeds (jeera)
¼tspblack pepper
⅛tspasafetida (hing)
½tspsalt (adjust to taste)
4tbspoil
Instructions
In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
Drain the water. Blend the lentils (dal) with green chili and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour about ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
Repeat for the remaining dosas.
Notes
Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.Serving suggestionServe dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.You can also serve them with samber (a south Indian style dal) or your choice of soup.For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go. You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.
Introduction to Mixed Dal Dosa
Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.
Cultural and Traditional Importance
Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.
The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.
Recipe Variations from Manjula’s Kitchen
While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:
Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.
Health Benefits and Dietary Considerations
The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.
Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.
Serving Suggestions
Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:
Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.
For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.
Conclusion
Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.
Frequently Asked Questions (FAQs)
What makes Mixed Dal Dosa high in protein?
The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.
Can I make the dosa ahead of time?
Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.
What are some serving options for Mixed Dal Dosa?
Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.
Is Mixed Dal Dosa gluten-free?
Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.
Can I adjust the spiciness of the dosa?
Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.
Learn how to make Mixed Dal Dosa, a protein-packed, gluten-free Indian crepe made from various lentils. Perfect for a healthy breakfast or snack, this recipe is easy to prepare and loaded with nutrition.
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