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How to Make Adipoli Parathas - A Step-by-Step Guide

Adipoli Parathas are a delicious and flavorful Indian flatbread that is perfect for any meal. These parathas are filled with a mix of mashed potatoes, spices, and herbs, making them a satisfying and mouthwatering dish. Whether you are serving them for breakfast, lunch, or dinner, these parathas are sure to be a hit with your family and friends.

The word "adipoli" in Malayalam, the language of Kerala, means "awesome" or "fantastic," and these parathas certainly live up to their name. T...

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Ingredients

  • 2 cups whole wheat flour
  • ¼ cup vegetable oil
  • ⅔ cup water
  • ½ cup vegetable oil
  • ½ teaspoon mustard seeds
  • 1 green chile pepper, chopped
  • 1 (1 1/2 inch) piece ginger, grated
  • 2 onions, peeled and finely chopped
  • 10 fresh curry leaves
  • ½ teaspoon ground turmeric
  • sea salt to taste
  • 6 ounces uncooked prawns, peeled and deveined
  • 2 eggs, beaten

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 4 filled flatbreads

  • To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.
  • Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.
  • Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.
  • Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.
  • Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.
  • Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.

    • Nutrition

    349 cal.

    • Total Fat: 23g
    • Saturated Fat: 4g
    • Cholesterol: 73mg
    • Sodium: 60mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 11g
    • Vitamin C: 18mg
    • Calcium: 68mg
    • Iron: 3mg
    • Potassium: 250mg

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    Indian recipes
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