Fish Paratha

The menu on my anniversary eve delicacy was Fish Stuffed Paratha and Chicken Korahi. I prepared the Chicken Korahi with the Parampara Chicken Korahi mix about which I am going to write in my next post. Below I am sharing the Fish Paratha recipe.

Ingredients:-

Flour-3 cups
Fish, Boiled, Boned and mashed- 1 ½ cups (the fish I used was Rohu).
Roasted spices- ½ tea spoon (red chilli, coriander seeds, cumin seeds &  fennel seeds roasted then finely grinded).

Finely chopped Onion- ½ cup

Ginger paste- 1 tea spoon

Tomato- 1 large (chopped)

Cumin seeds- ½ tea spoon

Turmeric Powder- ¼ tea spoon

Cumin Powder- ¼ tea spoon

Coriander Powder- ¼ tea spoon

Chopped Coriander/Cilantro leaves- 2 table spoon full

Chopped Pudina/Mint leaves- 1 table spoon

Salt & Sugar- per taste

Oil- ½ cup (measurement is given per my taste, may vary to others)

Method:-

1. Heat 3 table spoons of oil in a pan or korari. Temper with the cumin seeds, and then add chopped onion. Sauté the onions tile they turn golden. Add the chopped tomato and the ginger paste. Fry until the oil starts to separate. Add the boiled, boned and mashed fish. Mix well all the ingredients and then add all the spices (roasted spices, turmeric, cumin, coriander powder, salt & sugar). Fold all together very well. Sauté till all the ingredients mix well and become dry dough all together. Add the chopped coriander and mint leaves. Sauté for a couple of mnts more. Then spread the stuffing on a plate to cool down.

2. Now take the flour. Add a pinch of salt and ½ tea spoon sugar. Mix well. Then add 2 table spoons of oil. Fold nicely. Add water (add water slowly accordingly how much you need while kneading continuously). Knead the flour till it forms nice and soft dough and your hand starts to feel oily.

3. Make 8 to 10 medium size balls. Take each ball, make a shape of a small bowl by your hand then stuff it with the fish stuffing close the sides well so that the stuff should not come out. Dust in flour and roll in to discs.

4. Now take a tawa or flat pan cook each paratha one by one till they turn golden. Brushing 1 tea spoon oil for each side. Fish paratha is ready. Serve hot with some delicious gravy dish and yoghurt.

This recipe is off to the event "EFM Theme - Parathas and Gravies / Curries Series"

And also to Cooking with Seeds - Coriander Seeds announced by Priya.