Thursday, May 29, 2008

Masala Bhaji Parantha

Today, we'll see how to make Masala Bhaji Parantha. The name encodes everything that this dish contains:

  1. Masala: Any Masala. I used Pav Bhaji Masala.

  2. Bhaji: A mixture of vegetables. I used cabbage, cauliflower, potatoes and onions.

  3. Parantha: A covering of wheat flour knead into a dough, and flattened into a roti like shape.

Total Time: 1 hour 30 minutes
Serves: 8-9


  • Pre-knead dough for making about 8 chapatis

  • 1 large potato

  • 1/4 cabbage, thinly sliced

  • 1 large onion, cut into fine pieces

  • 1/3 cauliflower

  • Salt

  • 2 tsp Pav Bhaji masala

  • 2 Pinch Asafoetida(Hing)

  • 1 tsp Ginger paste

  • 2 garlic cloves, cut into fine pieces

  • 1 1/2 Tbsp Butter(salted/unsalted)

  • 1/3 tsp Turmeric powder(Haldi)

  • 9 Tbsp Ghee or Vegetable oil(approx.)

Special equipment required:

  • A potato masher


  1. Make about 8-9 small balls from the pre-knead chapati dough. You may optionally colour and flavour it by adding haldi(or pudina[mint] paste) and salt -- to taste.

  2. Roll these into chapatis. Keep aside.

  3. Boil the potato and all the vegetables(except the onion). You may add some salt in the water so that the vegetables soften faster.

  4. Once boiled, drain out most of the water. We will need some(about 1/4 cup) to cook the vegetables.

  5. Peel the potato.

  6. Heat butter in a pan, and add Hing to it.

  7. Saute the onions till they are light golden in colour.

  8. Add the ginger paste and garlic pieces. Mix well for a few seconds.

  9. Add the vegetables, and add the pav bhaji masala, haldi and salt to taste.

  10. Cook for a few minutes till all the water has evaporated and the vegetables are dry. Keep stirring or the vegetables will get burnt.

  11. Now use the masher and mash all the vegetables in the mixture above.

  12. Let this mixture cool for a while under the fan. As the mixture cools, it will also thicken a bit. This will help us in used it as a filling for the paranthas.

  13. Now use this as a filling for the paranthas, and again roll them into slightly thick paranthas.

  14. To fry, heat a thick tawa(roti pan) till it is completely and evenly heated up. Spread a little bit of ghee on it evenly.

  15. Reduce the flame to medium-low.

  16. Now spread the parantha on it, and sprinkle the sides with ghee. This should be about 1/4 tsp.

  17. When it feels done, use around 1/4 tsp ghee to coat the top side.

  18. Over-turn the parantha and sprinkle this side too with 1/4 tsp ghee.

  19. Use the rest of the ghee to cover the now top-side with ghee./li>
  20. When it is done, over-turn once again, check for doneness on both sides, and serve.

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