Surati Paratha ~ Surati Street Food

Surati Paratha, a street food from Surat is a uniquely healthy and nutritious stuffed paratha. The presentation makes it all the more interesting and eye catchy.

While planning for Surati Street Food, I was making sure I try all the different course available. So I ended up making Surati Paratha, Randeri Aloo Puri, Surat Tameta Na Bhajiya, Collegian Bhel & Surti Cold Coco Milk Shake

The whole meal makes a sinful experience, with each dish making an impressive impact on taste buds! When I saw Vaishali sharing this Surati Paratha that is a popular one on the streets of Surat, I knew I had to make it sometime.

After making it, I wasn't so happy with the final presentation as the paratha did not unfold exactly as a sunflower, however, it compensated with taste and flavours.

These Surati Parathas are loaded with cheese and that makes it a favorite with my cheese loving kids. This week for BM, I have decided to showcase dishes you can make for a special day. So come back for other such dishes too!

Ingredients

For the Dough

The dough is made with regular whole wheat atta with just salt and water.

If you are looking for a flaky texture you can try with half all purpose flour mixed in.

For the Stuffing

Vegetables - I have used grated carrots, beets and cabbage and to bind everything, we can use mashed potatoes

Spice - I have used both minced green chilies and green chili sauce for spice. Other spice blends like garam masala and chat masala adds punch to the stuffing.

Cheese - Use regular processed cheese for both little stuffing, and topping as well.

While plating the paratha, we use roasted papad

Instructions

This dish has two parts done, so getting these two prepared at the same time, makes it easy for us to go ahead.

Making the Dough

Take the flour in a bowl, add salt and knead to a stiff dough adding just enough water.
Knead for 10 mins or until soft, cover, and keep aside for 15 minutes.

Making the Stuffing

Take the grated vegetables in a bowl, sprinkle salt over it and let rest for 10 minutes.
Then gently squeeze the water from these veggies.
If you want to do this first and use this water to knead the dough also makes it good.
Next, add the rest of the ingredients to these veggies and mix well.
The stuffing has to be dry for it to get rolled out well. So make sure you add the mashed potato finally.
Divide the stuffing into two big balls.

Preparing the Paratha

Divide the dough into two balls.
Dust well and roll it into a 6” disc.
Place one of the stuffing balls in the center and gather the sides of the disc towards the center to close the stuffing.
Seal it to make it into a ball and flatten it with your hands.
Dust it well with dry flour and gently roll into an 8inch disc

Heat a tawa and grease well with oil as required.
Fry the papad in this oil, and keep it aside.
Next, cook the paratha until it gets brown spots on top.
Flip over and cook the other side.
Cook on low flame for the stuffing to be well cooked as well.
Drizzle some more oil, so the Paratha turns crispy.
Transfer to a serving plate.

Assembling the paratha

Using a pizza cutter, cut the paratha as though slicing a pizza, making sure to carefully cup only the top layer.
Do not cut through the paratha.
Carefully start opening the top layers one by one. This will look like a sunflower.
Place the fried papad in the center. Crush it lightly.
Next, grate cheese lavishly over the papad.
Sprinkle coriander leaves.
Serve hot with tomato ketchup, chutney, and curd.
Make the other paratha in a similar manner.

Substitutions & Variations

Since this is a vegetable loaded paratha, you can just about use any handy vegetable you want. You can use the water that drains out from the squeezed out vegetables for a more colourful looking parathas.

For a flaky texture use some all purpose flour and also add some cheese to the stuffing.

Mozzarella cheese will make it more tasty too.

Equipment

We need mixing bowls, tawa pan and a pizza cutter to get these parathas done.

Storage

You can make the stuffing dough and the outer dough ready and refrigerated for a day. Bring to the room temperature and assemble the paratha.

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