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Recipe for Tapioca Paratha
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
- Wheat flour- 1.5 cup
- Salt- 3/4 tsp
- Water- 1/2 cup
- Tapioca – 1 medium sized
- Red chilly powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Garam masala- 1 tsp
- Salt- 3/4 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1/2 tsp
- Chopped coriander leaves- 1/4 cup
- Chopped curry leaves- 3 tsp
- Lemon juice- 1 tsp
- Cooking oil- 1 tsp
- Cumin seeds- 1 tsp
In a wide bowl add in wheat flour, salt and give a quick mix. Then adding water incrementally prepare a pliable, soft dough.
The dough shouldn’t have any cracks which indicates lack of water. In that case sprinkle some more water and knead well. Keep the dough covered with damp cloth for about 15 minutes or till the stuffing is ready.
Peel off the tapioca, chop it in to medium sized pieces. Pressure cook them till soft. I cooked for 3 whistles and in simmer 10 minutes.
Once the pressure subsides, drain off moisture if any and mash it well such that no chunks are left. Keep it ready.
Next heat a pan adding oil and cumin seeds. As it sizzles, add mashed tapioca, saute for a while. Next add spices like red chilly powder, turmeric powder, salt, cumin, coriander powder and garam masala. Finally add chopped coriander leaves.
Mix everything together. Add a dash of lemon juice now, give a mix. Switch off and let it cool down to room temperature. Divide both stuffing and wheat dough in to 9 equal parts and roll them as balls between your palms.
Dusting enough wheat flour roll a dough ball in to 2″ disc and keep a stuffing ball at the center. Bring the sides up and cover the stuffing and then seal it on top. Dust some flour over it.
Keeping the sealed side on top roll the paratha carefully to medium thick disc.
Then transfer it over a hot skillet. Smear some ghee or oil over the paratha and cook till some brown spots appear on both sides. Continue the process with rest of the dough.
Delicious tapioca paratha is ready to serve along with yogurt and pickle.
The water quantity required to prepare the dough differs with quality of wheat flour. So adjust accordingly
The dough should be given minimum 15 to 30 minutes of resting time for better results.
Do not add water while pressure cooking tapioca, let the mashed tapioca be moisture free and dry.
This is mild in spice, as per your taste buds you can increase it by adding some finely chopped green chillies.
The consistency of stuffing and dough should be same, otherwise the stuffing comes out while rolling.
While rolling the stuffed paratha, be extra careful and apply pressure evenly.