Spicy Lentil & Halloumi Stuffed Parathas

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Lentils and chapatis are very much part of the staple Indian diet. I’m always finding ways to make food easier to eat and more exciting for my two boys! I’ve never made lentil stuffed parathas so I thought I would give it a go. But now, it wouldn’t be a Shivaay Delights recipe if it didn’t have that fusion twist.

So here it comes ~ Halloumi, yes I said Halloumi! I’ve now ventured into Greek & Indian fusion! OMG! it worked! The saltiness of the halloumi and the texture combination with the spicy lentils is gooood!

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At first it tastes very Indian and it is only after I mentioned to my Husband that the parathas had halloumi in it, did he realise. Do try them out and let me know what you think.

Have a tremendous Tuesday! Much love D x

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METHOD

150g red lentils
1 garlic clove crushed
½ tsp cumin & coriander powder
¼ tsp turmeric powder
1 tsp sambhar powder
Pinch of salt
100g grated halloumi cheese

For the dough
3 cups chapati flour
1 tbsp sunflower oil
1 cup boiling water

Flour for rolling
Oil for shallow frying the parathas

INGREDIENTS

• Boil lentils in double the amount of water, simmer on a medium heat, add the garlic, seasoning and spices stir well

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• Keep cooking on a low heat until nearly all the water is evaporated and your left with a dry crumbly lentil filling

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Add the halloumi cheese and mix well

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• Meanwhile make the dough. In a large mixing bowl combine the flour and oil to resemble bread crumbs

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Carefully pour in the boiling water, using a fork bring the dough together and once your happy to handle it, start to knead. Use a little oil and work the dough for 5 minutes

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of lentil masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the filling inside

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• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the filling may try to escape so press back in again and roll out

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• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done

• Repeat with the rest of the dough and filling

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Serve with some cool fresh natural yoghurt!
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Stuffed mutter paratha

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Parathas are a flatbread from the Indian Subcontinent, still so very popular as they are so versatile and can be made plain or stuffed. Here I am sharing my recipe for paratha with masala peas. What is so wonderful is that it’s a meal onto itself. It’s like having your curry and roti or naan in the one hit with ultimate flavour as the paratha casing absorbs the flavour of the stuffing whilst being cooked.

Ideal for breakfast, lunch or dinner, served with a little yoghurt or chutney. In my case I served them with my carrot and courgette kadhi

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My husband called it a perfect sunday lunch meal as you can eat them at your own pace whilst you chill out on your day of rest. I did not make them on a Sunday this time round so I guess we’re having parathas again on Sunday. Don’t worry I will come up with another stuffing recipe! See you soon x

INGREDIENTS
For the stuffing

400g Frozen garden peas
1 small onion
2 cloves garlic
1 tbsp oil
salt to taste approximately under 1 tsp
½ tsp garam masala
1 tsp ground cumin & coriander powder
⅓ tsp turmeric powder
¼ tsp red chilli powder
Squeeze of fresh lemon juice
¼ tsp cumin seeds
¼ tsp mustard seeds

For the Paratha casing

1 cup wholewheat flour
1½ cups plain flour
1 tbsp oil
⅓ tsp salt
Boiling water
A little plain flour for dusting
Oil for shallow frying

METHOD

• Boil the peas for 5 minutes and then blend along with onion and garlic to a thick paste

• Heat the oil in a small saucepan. Add the cumin and mustard seeds, wait until they sizzle and carefully mix in the pea paste. Throw in all seasoning and squeeze in lemon juice. Stir fry for a few minutes on a low to medium heat until the peas become more of an olive green. Set aside to cool

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• Making the dough for the parathas ~ Measure out the flours and salt into a large mixing bowl and pour in the oil. Work through the flour so that it resembles bread crumbs and it sticks together. Slowly add some boiling water and use a spoon to bring the dough together. Once your able to touch the dough knead for 5 minutes. It should be slightly softer than play doh consistency

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of pea masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the peas inside.

• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the peas may try to escape so press back in again and roll out

• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done. Repeat for the rest of the dough and pea masala

• The pictures below will show you step by step instructions

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