Tired of aloo (potato) paratha, chicken paratha and veggie paratha? Then it’s big time to try Tuna stuffed paratha, it’s delicious…
I’ve been glued to CNN being updated about hurricane Sandy. It does sound massive and scary. Hats off to all the news reporters who are out there amid the rain/storm and updating the world about the happenings. Hope Sandy is going to be mild and kind. Even though I am not living in the east coast, the weather has been really crazy out here as well, we are having heavy rains and storm.
When I see the volunteers who are ready to help others, this is what I feel: “When some people find pleasure in killing and hurting other people, there are some others who find pleasure in risking their own life and saving total strangers…This world is not so bad, after all.”
Honestly, I can’t remember what all dishes I’ve made over the years and which all recipes I am yet to share. Am I getting old??? That’s when picasa comes to rescue me, all the pictures in my computer automatically gets into picasa. Only when I browse through picasa I can be certain about the recipes that I should share. Lately, I’ve not been trying any new variety dishes, so I had to scroll really down to see the food pictures I had made and not blogged about before. I came across this tuna paratha and as always wondered why didn’t I post the recipe yet. Without much delay, here I am sharing the recipe for making yummy tuna paratha.
You might also like the recipe for making Ground Beef saffron stuffed paratha.
Tuna stuffed Paratha
Ingredients
For making Tuna stuffing
- Oil- 3 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds- 1 tsp
- Red dry chili-2
- Onions, chopped thin lengthwise- 2
- Salt- to taste
- Ginger-garlic paste- 1 tbsp
- Curry leaves- 1 sprig
- Tuna, canned, drain the water- 1 large can
- Chili powder- 1 1/2 tsp
- Coriander powder- 1 1/2 tsp
- Garam masala- 1 tsp
- Ground cumin- 1 tsp
- Cooked potatoes- 4
- Cilantro, chopped- 2 handful
For making paratha:
- Wheat flour or chapati flour or Atta flour- 1 1/2 cups + more flour for rolling the dough
- Water- 1 cup
- Salt- a few pinches
- Oil- 2 tbsp
Other ingredients:
- Ghee- few tbsp/paratha (or use butter)
Instruction
Making tuna stuffing:
- Cook potatoes in a pot filled with water till it turns fork tender, remove the cooked potatoes from water, let cool down and peel off the skin. Or microwave the potatoes to high.
- Place a large non-stick pan over medium heat, add oil, add mustard seeds, let it splutter.
- Add cumin seeds and dry red chili, saute for a second.
- Add chopped onions, little salt and cook till onion turns translucent.
- Add ginger-garlic paste and curry leaves, saute for a couple of minutes.
- Drain the water from the canned tuna, add the tuna to the cooked onions, cook for sometime.
- Add chili powder, coriander powder, ground cumin and garam masala, combine well and cook for a few minutes.
- Add the cooked potatoes, mash it using a wooden spoon without any lumps and combine it to the tuna mix.
- Taste and add more salt, cook for a few more minutes.
- Garnish with cilantro, combine well and remove from the heat. Let it cool down.
Making paratha:
- In a large saucepan, heat 1 cup water, add lil salt to it.
- When the water starts to boil, remove the pan from the heat.
- Add flour, using the back of a wooden spoon combine the flour to the water.
- Let the dough cool down a bit.
- When the dough is still warm, knead it using your hands till it gets soft.
- Drizzle a few tablespoons of oil over the dough, combine well and let rest for 10 minutes.
- Make small medium sized balls out of the dough.
- Sprinkle flour over a clean counter top or a wooden board, place the dough ball over it and roll it to round shape using a rolling pin.
- On the middle of the rolled dough, place a small ball of prepared tuna stuffing.
- Fold the dough over the tuna stuffing to a ball shape.
- Place the dough ball over a plastic ziplock bag greased with little oil, to prevent sticking to the surface of the board.
- Dust some more flour over it and gently roll it to a square or round shape.
- Don’t roll the dough too thin as the dough will break and the stuffing would come out.
- If there is lil bit of breaking, that’s alright.
- Heat a non-stick pan or tawa, spread 1 tbsp of ghee over it.
- Place the rolled paratha, cook for a few minutes.
- Flip it over, spread with lil more ghee and cook the other side.
- Pan fry the paratha till both the sides get golden brown spots.
- Transfer to a plate and serve warm with raita (yogurt combined with grated carrot/chopped tomato/chopped onion along with salt).
Tips
- The stuffing should not be watery, it should be dry.
- Oil- 3 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds- 1 tsp
- Red dry chili-2
- Onions, chopped thin lengthwise- 2
- Salt- to taste
- Ginger-garlic paste- 1 tbsp
- Curry leaves- 1 sprig
- Tuna, canned, drain the water- 1 large can
- Chili powder- 1½ tsp
- Coriander powder- 1½ tsp
- Garam masala- 1 tsp
- Ground cumin- 1 tsp
- Cooked potatoes- 4
- Cilantro, chopped- 2 handful
- Wheat flour or chapati flour or Atta flour- 1½ cups + more flour for rolling the dough
- Water- 1 cup
- Salt- a few pinches
- Oil- 2 tbsp
- Ghee- few tbsp/paratha (or use butter)
- Cook potatoes in a pot filled with water till it turns fork tender, remove the cooked potatoes from water, let cool down and peel off the skin. Or microwave the potatoes to high.
- Place a large non-stick pan over medium heat, add oil, add mustard seeds, let it splutter.
- Add cumin seeds and dry red chili, saute for a second.
- Add chopped onions, little salt and cook till onion turns translucent.
- Add ginger-garlic paste and curry leaves, saute for a couple of minutes.
- Drain the water from the canned tuna, add the tuna to the cooked onions, cook for sometime.
- Add chili powder, coriander powder, ground cumin and garam masala, combine well and cook for a few minutes.
- Add the cooked potatoes, mash it using a wooden spoon without any lumps and combine it to the tuna mix.
- Taste and add more salt, cook for a few more minutes.
- Garnish with cilantro, combine well and remove from the heat. Let it cool down.
- In a large saucepan, heat 1 cup water, add lil salt to it.
- When the water starts to boil, remove the pan from the heat.
- Add flour, using the back of a wooden spoon combine the flour to the water.
- Let the dough cool down a bit.
- When the dough is still warm, knead it using your hands till it gets soft.
- Drizzle a few tablespoons of oil over the dough, combine well and let rest for 10 minutes.
- Make small medium sized balls out of the dough.
- Sprinkle flour over a clean counter top or a wooden board, place the dough ball over it and roll it to round shape using a rolling pin.
- On the middle of the rolled dough, place a small ball of prepared tuna stuffing.
- Fold the dough over the tuna stuffing to a ball shape.
- Place the dough ball over a plastic ziplock bag greased with little oil, to prevent sticking to the surface of the board.
- Dust some more flour over it and gently roll it to a square or round shape.
- Don't roll the dough too thin as the dough will break and the stuffing would come out.
- If there is lil bit of breaking, that's alright.
- Heat a non-stick pan or tawa, spread 1 tbsp of ghee over it.
- Place the rolled paratha, cook for a few minutes.
- Flip it over, spread with lil more ghee and cook the other side.
- Pan fry the paratha till both the sides get golden brown spots.
- Transfer to a plate and serve warm with raita (yogurt combined with grated carrot/chopped tomato/chopped onion along with salt).
