Product Details

Ingredients:

For the Dough:

• Whole wheat flour (atta): 2 cups
• Salt: 1/2 tsp
• Water: As needed
• Oil or ghee: 1 tbsp

For the Fish Filling:

• Fish fillets (boneless): 250 g (e.g., cod, tilapia, or any firm fish)
• Onion: 1 medium (finely chopped)
• Green chilies: 2 (finely chopped)
• Ginger-garlic paste: 1 tsp
• Turmeric powder: 1/4 tsp
• Red chili powder: 1/2 tsp
• Coriander powder: 1 tsp
• Garam masala: 1/2 tsp
• Cumin seeds: 1/2 tsp
• Coriander leaves: 2 tbsp (finely chopped)
• Salt: To taste
• Oil: 2 tbsp

For Cooking:

• Ghee or oil: For roasting

Instructions:

1. Prepare the Dough:

1. In a bowl, mix whole wheat flour and salt.
2. Gradually add water and knead into a soft and smooth dough.
3. Add oil or ghee and knead again for 2-3 minutes.
4. Cover with a damp cloth and let it rest for 20-30 minutes.

2. Prepare the Fish Filling:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and green chilies, and sauté until onions are golden.
3. Add ginger-garlic paste and sauté until fragrant.
4. Add the fish fillets and cook, breaking them into small pieces with a spatula.
5. Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 5-7 minutes until the fish is fully cooked and dry.
6. Mix in chopped coriander leaves. Allow the filling to cool completely.

3. Stuff and Roll the Parathas:

1. Divide the dough into equal-sized balls and the fish filling into smaller portions.
2. Roll out a dough ball into a small disc.
3. Place a portion of the fish filling in the center, gather the edges of the dough to seal the filling, and pinch to close.
4. Flatten slightly and gently roll it out into a round paratha (about 6-8 inches), being careful not to tear it.

4. Cook the Parathas:

1. Heat a tawa or skillet over medium heat.
2. Place the rolled paratha on the hot tawa and cook until small bubbles or golden spots appear.
3. Flip and spread ghee or oil on the cooked side.
4. Flip again, spread ghee on the other side, and press gently with a spatula to ensure even cooking.
5. Cook until golden brown and crispy.

5. Serve:

• Serve hot with raita, mint chutney, or a squeeze of lemon for added zest.

Tips:

• Ensure the fish filling is dry to avoid tearing the paratha while rolling.
• Use fresh, boneless fish for the best flavor and texture.
• Adjust spices to your taste, and add a pinch of chat masala for a tangy kick.

Enjoy your scrumptious fish parathas! 🐟✨