The Times of India featured a blog titled “Roti Republic’, a fascinating read which inspired this post. The author had narrated the several avatars of roti, one of which was the stuffed paratha. ….the golden pan-fried goodness that’s so unique and appealing any time of the day. These flatbreads don’t trace back their origin to India, but Puranpolis mentioned as stuffed parathas are documented in Manasollasa, a 12th-century Sanskrit literary work. References to paratha have also been mentioned by Nijjar (1968), in his book Panjāb under the Sultāns, 1000–1526 A.D. where he documents that parathas were common with the nobility and aristocracy in Punjab.
This mouth-watering comfort food that’s always laced with emotions has a wide choice of stuffing-aloo, mooli, onion, dal, methi, ghia, paneer,….all slapped with a pat of butter is an utterly satiating meal. Foodialogues brings to you an interesting stuffing—–butter murukku. Yes, you read it right. Last broken pieces of the savoury ,crunchy snack was stuffed into wheat parathas and the result was delicious.
BUTTER MURRUKU STUFFED PARATHA RECIPE
Ingredients for Butter Murruku Stuffed Paratha:
- Wheat Flour 2 C
- Butter Murukku ½ C
- Finely Chopped Onions 1 Medium
- Finely Chopped Coriander Leaves ½ C
- Salt To Taste
- Red Chilly Powder 1 Tsp
- Garam Masala 1 Tsp
- Ghee/Oil for Pan Frying.
Preparation Method for Butter Murruku Stuffed Paratha:
- Knead the wheat flour into a moist, soft, pliable dough. Set it aside covered with a moist cloth.
- Powder the murukkus coarsely using a mixer grinder.
- Place the powdered murukku in a large bowl. Add the rest of the ingredients.
- Sprinkle little water and mix well. Set it aside for about 15 minutes.
- Take small quantities of dough, stuff about a tablespoon of the mixture, and roll into thick parathas. Pan fry using oil or ghee till well cooked on both sides.
- Serve hot with mirchi ka salan.
Delicious “Butter Murruku Stuffed Paratha” is ready 🙂
