Family Favorite Brunch #food #art #viral

A quick life update for my friends in here who are not able to see my stories on my IG and FB.
A few of my friends were wondering where I was. Well, my heel muscle got hurt because I shoot videos wearing heels. I know it is a bit odd and funny too but to position myself perfectly in the frame and according to the table height I use I had to stand in heels.
Over this past year, It took a toll on my foot muscles and I had to give it some time to heal. I also switched to another relatively low-height surface for my videos and now I can finally stand in comfortable shoes.😅
On top of that, I was busy with end-of-the-year kids’ exams. You will see me back on track very soon.

And I wanted to wish good luck and congrats to all the graduates whether it is you who graduated or your kids.❤️

About the recipe today:
This paratha makes a perfect brunch option. Adding cheese is optional and does not go in the traditional recipe but you will love it if you add cheese to it. This paratha stuffed with potatoes and cheese, is a big hit in my family. I have been making it this way for many years and wouldn’t change my recipe. Enjoy making it.😊

MEK Potato and Cheese Stuffed Paratha

For paratha dough:
-1 ½ cups AP flour
-1 ½ cups durum or very fine whole wheat flour
– 3 tbsp. Coconut oil or ghee
– About 8-10 Oz. water (more or less)

1 Kg potatoes (Russet and Gold)

-3 tbsp. oil
– 1 large onion- chopped
– 4 garlic cloves- crushed
– ½ tsp turmeric powder
– 1 tsp cumin seeds
– ½ tsp red chili flakes
– ½ tsp methi dana (fenugreek seeds)
– ½ tsp black peppercorns
– Salt to taste
– 1 big lemon- juiced or 2 tbsp. Lemon juice
– Green banana peppers and fresh cilantro
( Crush cumin seeds, peppercorns, and fenugreek seeds before adding to the pan)
– Mozzarella cheese- shredded

For the dip:
-½ cup yogurt
– ¼ cup mayo
– 2 tbsp. Ketchup or sweet chili sauce
– 1 tbsp whole-grain mustard
– 1 tbsp. Mustard paste
– 1 tbsp. Relish
( mix all the sauce ingredients)

Combine flour, salt, and coconut oil and rub with your hands to incorporate everything. Start adding water and knead a smooth dough. Cover and let it rest for 30 minutes.

Add whole potatoes with the peel on, to a pot of water. Bring to a boil and cook till potatoes are tender. It will take 15 to 20 minutes. Drain them and let them cool a bit so they can be peeled easily. After peeling their skin off, mash them or pass them through a potato ricer. Set it aside.

Heat oil in a pan and add chopped onions and garlic to it. Saute it until softe. Add spices and fry for a minute more. Turn off the burner.
Now add mashed potatoes to the onion mixture. Add lemon juice and cilantro to it and mix well. Let the mixture cool down to room temperature before stuffing it in the paratha.

Divide dough into 5-6 portions and flatten it slightly into a disc. Add a handful of the potato mixture to it and top with mozzarella or you can fill and shape in any way you want to. Try to seal the edges well. Flatten the stuffed dough ball into a disc shape and spread it. Don’t spread it too much otherwise the filling will come out. Now, fry it on a hot griddle with a tablespoon of butter on it. Fry on both sides and add a tsp of oil to the top to get a nice golden color. Also, cook on medium-low heat to get that crunchy top.
Serve it with salsa or tzatziki sauce. I usually serve it in my home with yogurt and a Thousand Island dip.

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