Leftover Sabzi Stuffed Paratha

Ingredients

• Leftover dry sabzi: 1 bowl (aloo gobhi, aloo palak, aloo matar or bhindi)
• Whole wheat flour (atta): 1.5 cups
• Salt: a pinch
• Water: to knead
• Green chilli: 1, finely chopped (optional)
• Fresh coriander: 1 tbsp
• Ghee or oil: 2 tbsp

Method

1. 1
   Step 1

   Knead the flour and salt into a soft dough and cover for 10 minutes.

2. 2
   Step 2

   Mash the sabzi well with a fork or spoon. If there is gravy, dry it in a pan for 2 minutes. Mix in the chilli and coriander.

3. 3
   Step 3

   Make 4 dough balls and roll each to palm size.

4. 4
   Step 4

   Place 2 tbsp sabzi in the centre, seal the edges, dust with flour and gently roll out round.

5. 5
   Step 5

   Cook on a hot tawa on both sides, then add ghee and cook until golden.

6. 6
   Step 6

   Serve with yogurt, pickle or tea.

Storage

Uncooked stuffed parathas keep 1 day in the fridge between plastic sheets.