What is a weekend without a heartful brunch! Here we go with this sumptuous paratha platter to ring in the long weekend in Singapore! Three types of stuffed paratha which are super regular for us – broccoli, cheese-corn (super delicious and especially loved by kids too) and classic aloo (potato)! Serve this paratha platter along with salad (of your choice – in frame you can see crunchy and spicy peanut salad), yogurt of your choice (in frame – boondi raita), pickle, green chutney and importantly white makkhan / white butter. Oops and also the very quintessential masala tea!
Here is how we make our stuffed parathas:
Broccoli: Grate the washed broccoli and water drain it. Add salt, red chilli powder and a pinch of garam masala to it and the stuffing is ready. Roll the stuffed paratha using it and roast on a skillet on low flame and a few drops of oil/butter
Cheese-corn: In a hot pan, add 1 tbsp oil and roast 2 medium sized finely chopped onion. When roasted, add 1.5 cup boiled corn kernel, 3 chopped green chillies, salt, little black pepper, oregano and just saute all for 1-2 min. Turn off the flame and grate cheddar cheese on top of this – no need to heat after adding cheese as cheese can melt easily while roasting the paratha. Add this stuffing in doughball and make parathas. Roast on low flame.
Potato: In a hot pan, stir fry 1 chopped onion and 2 cloves of minced garlic. Add 2-3 finely chopped green chillies and add mashed boiled potato. Stir fry and mix well for 2-3 min. Add spices per taste – salt, red chilli powder, garam masala, dry mango powder and a dash of oregano. Stuffing is ready to be used in paratha