28 September, 2021
Coriander leaves stuffed Paratha Phulka Poori three in one recipe |
ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪಿನ ಫುಲ್ಕಾ , ಪೂರಿ ಮತ್ತು ಪರಾಠ
Feeling very glad to have come up with this healthy, tasty, tummy friendly recipe, which is going to get it’s place in my ‘regularly made’ dishes list. I must say ….a breakfast dish with a unique flavour & taste….
Recently had left with plenty of coriander leaves and I was thinking of all the possibilities of making use of it. And then suddenly got this idea of making stuffed paratha first, but then I thought why can’t I use it by making a paste of coriander leaves and adding the same into the flour… with continuation, however further I thought, I can make Phulka as well as Poori with that green dough …..isn’t it great
You can also check some other dishes recipes which uses coriander leaves – coriander leaves – amla chutney , coriander leaves chapati/Paratha , coriander leaves Pulao
However you can check some more recipes which includes carrot – carrot almond milkshake , carrot Juice , carrot Kesari , carrot Saaru/rasam , carrot halwa …. using jaggery , carrot custard pudding , red carrot sajjige , carrot Poori , spicy carrot rice , carrot lentil Payasa , carrot yellu ragi rotti , carrot soup without onion , dates carrot soup , beetroot carrot soup , carrot Phulka (video) , carrot stuffed Paratha ,
The most special recipe being egg free winter carrot loaf cake (video) on my blog as well as on my You tube channel. You can check the same by clicking on the name/link. Will soon Post the recipe of whole wheat carrot muffin.
Ingredients : measuring cup used – 200 ml
To make Phulka and Poori :
- Whole wheat flour – 2 cups
- Cumin powder – 1 tsp
- Salt – 1/4 tsp
To make the paste :
- Coriander leaves – 1 heaped cup
- Green chili – 2
- Salt – 3/4 tsp
- Water – 3/4 cup (to grind into a fine paste)
To make stuffed Paratha :
For the outer layer :
- Whole wheat flour – 2 cups
- Salt – 1/4 tsp
- Water – to knead the dough
For stuffing :
- Coriander leaves – 1 cup
- Grated fresh coconut – 1/2 cup
- Green chili – 2 to 4
- Split black gram powder/Urad dal powder/Uddina bele hittu – 2 tbsp
- Rock salt – 1/2 tbsp (you can use any, but adjust accordingly)
- Tamarind thick Juice – 1 tbsp
- White sesame seeds – 1&1/2 tbsp
How to make Phulka and Poori :
- Gather and grind together all the ingredients listed below the heading “to make the paste”, into a fine paste
- Now in a parath/wide bowl, gather together the whole wheat flour, cumin powder and salt, mix well and add in the above ground paste and knead into a soft and stiff dough
- The water taken to make the coriander paste was enough for me to knead the dough, in case if you need more, then you can put accordingly
- Divide the dough into equal portions, roll them by dusting with wheat flour and make either Phulka or Poori or both (as I did…..lol)
- Roast or deep fry them and serve with any kind of subji or dal or raita etc.
How to make stuffed Paratha :
- Prepare the dough following the above mentioned same method
- Gather together coriander leaves, coconut, green chili, salt, tamarind and grind into a coarse paste using 1 to 2 tbsp of water.
- Roast the black gram powder until raw smell vanishes and also roast the sesame seeds separately and add it to the ground paste and combine everything well
- Divide both the dough and the stuffing into equal portions, flatten a portion of the dough a little, place a portion of the stuffing , seal properly from all over, roll into a circular disc by dusting with wheat flour
- Roast them on both sides by smearing little oil. Serve with any kind of subji, today I have paired them along with Carrot stir fry and Plain curd
However you can also check some of the recently published recipes here –
- Dates Inji Puli | dates ginger tangy curry – Video
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |
- Puliyogare | Puliyogare using green chili |
- Beetroot Pulao | Beetroot cowpeas Pulao |
