Tapioca(cassava root) paratha

• Servings: 4
• Boiling time: 10-12 minutes.
• Preparation time: 15 minutes.
• Rolling paratha time: 1-2 minutes(each paratha)
• Roasting paratha time: 2 minutes( each paratha).
• Total time: 31 minutes.

I am eating paratha since my childhood; love to cook paratha, so today I am going to upload tapioca paratha, which is very tasty and nutritious too.

Wheat is a staple food and regular part of everyone’s diet; It enhances skin hydration.

Tapioca is an excellent source of iron; iron helps our body make blood cells, producing the hemoglobin, which carry oxygen in our blood to various parts of your body.

Tapioca is considered fat and protein free.

Ingredients:

For paratha:

• Aatta (wheat flour): one and half cup
• Kalonji (Nigella sativa): half teaspoon
• Ajwain (Aniseed): half teaspoon
• Salt: half teaspoon.
• Ghee: 100 gm (to be used during roasting paratha).

For stuffing:

• Tapioca: 250 gm.
• Onion: 1 no.
• Salt: one teaspoon
• Coriander leaf: 50 gm.
• Green chilli: 2-3 no.
• Mustard seed: half teaspoon
• Fennel seed: one forth teaspoon
• Cumin: one forth teaspoon
• Turmeric powder: 2 pinch
• Cooking oil: 1 teaspoon

Preparation:

For making dough:

1. Take a wide vessel; pour Aatta, onion seed, aniseed and salt. Mix well.
2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
3.  (The dough can be made in food processor also)
4. Cover and Keep aside, to be used after 10-20 minutes.

For stuffing:

1. Peel off and chop tapioca.
2. Boil tapioca with half teaspoon of salt. Mash it and Keep aside.
3. Peel off onion and chop the onion into small pieces. Keep aside.
4. Finely chop the coriander leaf and green chilli. Keep aside.
5. Take fry pan, put oil and heat, when it smokes add mustard seeds, fennel seed and cumin, wait till it sputters.
6. Add onion, green chilli Stir it and fry (keep it stirring otherwise it may burn).
7. Add coriander leaves and salt, stir fry for half minutes.
8. Add mashed tapioca and turmeric powder.
9. Fry for couple of minutes. Put off the flame.
10. Let it cool, now, tapioca stuffing is ready.
11. Divide this tapioca stuffing into 6-8 parts.
12. Make round shape ball as shown in photo. Keep aside.

Method:

1. Divide dough into 6-8 parts, make lemon size balls.
2. Roll the ball in 3-4 inch diameter circle.
3. Apply half teaspoon of ghee, spread all over.
4. Place stuffing in the centre of the circle.
5. Fold it and seal the edges by pleating.
6. Fold the edges into the centre and join properly.
7. Now press this ball slightly with the help of palm.
8. Again roll this ball into the wheat flour.
9. Roll this ball with the help of rolling pin gently, till the 4 -6 inch dia.
10. Now raw paratha is ready.
11. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
12. Place the rolled paratha on this.
13. Cook for few seconds till it changes the colour.
14. Turn the other side and cook it by pressing gently with spatula.
15. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great).
16. Apply some ghee and turn it.
17. Cook both sides by applying ghee as well as pressing it lightly.
18. Serve warm or cold or directly to the plate.
19. Serve with sprout, salad and boondi Raita.
20. Yummy, nutritious and healthy “Tapioca paratha” is ready to  be served.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Tapioca(cassava root) paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.