- 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:
- Take a wide vessel; pour Aatta, onion seed, aniseed and salt. Mix well.
- Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
- (The dough can be made in food processor also)
- Cover and Keep aside, to be used after 10-20 minutes.
For stuffing:
- Peel off and chop tapioca.
- Boil tapioca with half teaspoon of salt. Mash it and Keep aside.
- Peel off onion and chop the onion into small pieces. Keep aside.
- Finely chop the coriander leaf and green chilli. Keep aside.
- Take fry pan, put oil and heat, when it smokes add mustard seeds, fennel seed and cumin, wait till it sputters.
- Add onion, green chilli Stir it and fry (keep it stirring otherwise it may burn).
- Add coriander leaves and salt, stir fry for half minutes.
- Add mashed tapioca and turmeric powder.
- Fry for couple of minutes. Put off the flame.
- Let it cool, now, tapioca stuffing is ready.
- Divide this tapioca stuffing into 6-8 parts.
- Make round shape ball as shown in photo. Keep aside.
Method:
- Divide dough into 6-8 parts, make lemon size balls.
- Roll the ball in 3-4 inch diameter circle.
- Apply half teaspoon of ghee, spread all over.
- Place stuffing in the centre of the circle.
- Fold it and seal the edges by pleating.
- Fold the edges into the centre and join properly.
- Now press this ball slightly with the help of palm.
- Again roll this ball into the wheat flour.
- Roll this ball with the help of rolling pin gently, till the 4 -6 inch dia.
- Now raw paratha is ready.
- Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
- Place the rolled paratha on this.
- Cook for few seconds till it changes the colour.
- Turn the other side and cook it by pressing gently with spatula.
- By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great).
- Apply some ghee and turn it.
- Cook both sides by applying ghee as well as pressing it lightly.
- Serve warm or cold or directly to the plate.
- Serve with sprout, salad and boondi Raita.
- 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.