In 2010, Bryan and I stayed at Lord’s Hotel in Matheran, a hill station in India. There we met a lovely couple: Ruzie and Farookh, and their delightful children: Rhea and Rohan.
They invited us to join their family at Rohan’s special ceremony in Mumbai.
Ruzie and I have stayed in touch ever since, and she’s okay with my sharing some of her recent pictures from India.
Ruzie says Gwalior is a small town, but the fort and temples were amazing.
Before trying to make Stuffed Parathas, Bryan first made plain Parathas from Mary Atwood’s book A Taste of India. Then, he used Mary’s instructions for Stuffed Parathas but, for the filling, he had a recipe given to him, years ago, by an Indian colleague.
The result was so good that it’s probably going to join the roster of Family Favorites!
Ingredients for Parathas
1 ½ cups whole wheat flour
½ cup white flour
¾ tsp salt
2 ½ tbsps. Melted butter
¾ cup water
Ingredients for Ground Beef Filling
½ pound ground beef
1 clove garlic chopped
½ tsp ground cumin
¼ tsp black pepper
¼ tsp chilli powder
1/8 tsp turmeric
½ tsp salt
1. PREPARE PARATHA DOUGH
- Stir together flours and salt.
- Mix in the butter.
- Stir in water to make a soft dough. Knead well.
- Cover and let rest for an hour.
2. PREPARE FILLING
- Pan fry the ground beef with all the other ingredients until the meat is cooked. Set aside to cool. Filling should be cold before use.
3. PUT TOGETHER THE PARATHAS
- Divide dough into 8 equal pieces.
- Roll out each piece into a very thin pancake.
- Divide the filling equally among only 4 of the pancakes.
- Cover each pancake with another one, sealing edges with a little milk.
- Pour oil into a large frying pan to the depth of one-quarter inch and put on high heat.
- Fry parathas on both sides until crisp and brown.