Prawn Paratha: Chingrir Porota

পুজো আসছে 

  

 What is Durga Puja without some great CHINGRI. And although I am allergic to prawns I wouldn't want to deprive the family. Besides, I love cooking with them. And this year, during the festival, I plan to serve prawns for breakfast too, but is this new ad interesting avatar. I often demand stuffed parathas for breakfast especially on special days. Cauliflower, paneer, raddish, potato, fish, chicken, anything would do. I love stuffed parathas, and I am sure you love them too. But this is nothing like anything you might have had before. The stuffing made with whole and mashed prawns is as good as the dough with which the parathas are made. In fact, the crisp parathas are bound to win your heart. I am making these parathas for the family on the second day of the festivities this year, yes I plan ahead when it comes to food, you  could make them anytime. Super simple, easy and very very tasty.

Ingredients 

For the dough 

All purpose flour/ Maida - 275 g
Egg - 1 large
Hung yoghurt - 100 g
Salt to taste
Sugar - 1 tsp
Vegetable oil - 3-4 tbsp + more for frying the paranthas.

For the stuffing 
Medium sized whole prawns (heads, tail, removed) - 5-6
Prawns -  750 g
Finely chopped cilantro/coriander leaves - 4 tbsp
Salt to taste
A pinch of sugar
Chili flakes - 1/2 tsp or according to taste

Method 

For the dough

Sift flour into a big bowl.

Add yoghurt, egg, salt, sugar and 3-4 tbsp of vegetable oil.

Bring it together into a soft dough. Do not knead much, just a couple of minutes.

Cover with a towel and keep aside.

For the stuffing


Clean the prawns carefully, remove the head, tail etc and run the flesh in a blender to make a smooth paste.

Heat oil in a pan. Add the garlic and stir a little. Toss in the whole prawns.

Stir for a minute or two and add the prawn paste. Fry on low heat for a few minutes.

Add salt, a pinch of sugar, chili flakes and finely chopped cilantro/coriander leaves.

Once the prawn is soften and is cooked through remove from heat and set it aside to cool down a little.

Bringing it together

Divide the dough into four equal parts and roll into neat balls.

Now roll out the balls into thin disks. On two of them spread a thick layer of stuffing, leaving half a centimetre around the rim of the disc. Now cover them with the remaining rolled out discs. Glue the edge with a little water so the two discs would stick.press with a fork around the rim.

Now heat a tawa on the stove-top, and place one paratha, cook/bake for a few minutes on each side on low heat. Once done, add a tablespoon of oil. Fry both sides for a couple of minutes each and remove. Serve piping hot with your choice of raita or chutney!