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Before you jump to Suhali (stuffed rice paratha) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got benefit from reading it, now let’s go back to suhali (stuffed rice paratha) recipe. To cook suhali (stuffed rice paratha) you only need 16 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to make Suhali (stuffed rice paratha):
- Prepare For dough:
- Take 2 cups rice flour(heaped)
- Get 1 tsp Ghee
- Use 1/2 tsp Salt
- Use 2 cups Water
- You need for stuffing:
- Provide 1/2 cup gram dal
- Provide 4 Garlic cloves crushed and finely chopped
- Get 1/4 tsp Cumin seeds
- Get 1/2 tsp Turmeric powder
- You need 1/4 tsp Chilli powder
- You need 1/4 tsp Garam masala powder
- Use 1 tbsp Mustard oil
- Prepare 1/2 tsp Salt
- You need 1/4 cup ghee/oil for shallow frying
- Use 1 tsp chopped coriander leaves (optinal)
Steps to make Suhali (stuffed rice paratha):
- Wash gram dal with water. Put dal along with 1.5 cup water, salt and 1/4 tsp turmeric powder in a pressure cooker. Cook it on medium flame till four whistles. Cool down naturally.
- By that time we will make rice dough. Heat water in a heavy bottom kadai on high flame. Add salt and ghee in water then stir well. Once water starts boiling reduce flame on low.
- Now put rice flour in water and stir several times while cooking. Once it starts collecting switch off the gas stove then cover it with lid for 10 minutes so that it will cool down naturally and it'll be easier to knead dough with our hands.
- Now we'll utilise this time for making stuffing. Open the lid of pressure cooker and check dal if water remains put it in a strainer to drain excess water then mash with back side of ladle.
- Heat mustard oil in a kadhai on high flame then reduce heat on medium heat. Add cumin seeds in oil and crack it for 30 seconds.
- Now put garlic and cook for a minute. After that add all dry spices as turmeric powder, chilli powder, garam masala powder, salt and stir very well. Cook these masala for 1 minute.
- Put boiled dal in masala and cook for 8-10 minutes so that all ingredients will combine together. Stir several times while cooking this masala. Add fresh coriander leaves in masala and stir very well. Switch off the gas stove ; let it cool down totally.
- After 10 minutes take out dough in a big bowl. Put little - little water in mixture as per your requirement then knead it with hands for 10 minutes and make track free soft dough. Cover it with samp cloth and keep aside.
- Heat a heavy bottom pan on high flame.
- Take out big portion of dough and make big lemon size ball. Make packet in ball with help of both hands fingers. Put 1 tbsp dal stuffing in the packet then close it and make ball shape again.
- Press very gently with hands then use rolling pin to make 4"round paratha shape. Use rice flour dust while making shape of paratha ; rolling pin pressure should be very gentle otherwise it will break.
- Put little ghee/oil on pan then spread paratha. After a minute flip paratha and cook another side. Use ghee/oil both sides while making paratha. Once getting pink patches on paratha take out very carefully ; keep it in hot pot. Repeat same process for rest of pieces.
- Serve hot with any kind of gravy vegetable, pickle, curd and rice kheer or you can enjoy this delicious paratha with fresh coriander - mint chutney as per your preference.
- Keep patience while making rice paratha because it's very delicate to make shape and cook too. Need more concentration while making dough to till end. But it is worth to investing time and energy when you enjoy each single bite with wow
When it cools down stuff this paste into maida balls. The paranthas should be as thin as a papad. • Stuffed Paratha: Paratha or Parantha is an Indian flatbread, originally from Punjab, made with wheat flour and stuffed with spiced vegetables. The stuffing is mixed with dough or layered within the roti. They are then roasted with ghee and served with some cool raita. Bili holige or rice flour stuffed paratha are prepared by stuffing rice flour dough in side maida dough.
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