Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Sev is a popular Indian noodle-like snack made of chickpea flour paste that is seasoned with a variety of spices and then deep-fried in oil.
Paratha is a pan-fried Indian flatbread that is typically stuffed. It can be stuffed with a vegetable, like cauliflower, radish, or potato—or it could be stuffed with cottage cheese, leftover dal, or even leftover cooked vegetables.
The paratha we are preparing today is unique because it uses sev as a stuffing. You can use any kind of sev for this paratha, but in our recipe we are using ratlami sev. Ratlami sev is spicy and has a strong flavour of cloves. To add a bit of tang we will use some mango powder, as well.
This is a very quick and easy paratha. It calls for just a few spices so that the flavour of the sev shines through.
Do try it and share your experience.
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For the stuffing:
- 5-6 tablespoons ratlami sev (or aloo bhujia or bikaneri sev)
- 1 small onion, finely chopped
- 2 tablespoons hara dhani (cilantro), finely chopped
- 1/4 teaspoon red chilli powder, for extra spiciness (optional)
- Salt (optional; remember the sev already has a lot of salt so only add if necessary)
- 1/2 teaspoon amchur (mango powder)
For the dough:
- 1 cup whole wheat flour
- Dry flour, as needed
- Desi ghee (clarified butter) or oil, as needed
Step 1: Make the Dough
- Add the flour in a large bowl. Add water little by little and mix until it is absorbed completely.
- Keep adding water little by little and mixing until all the flour has absorbed water and become a sticky mass.
- Knead the dough with the knuckles, wetting your hands lightly by dipping in water when needed, and continue kneading until it becomes soft, smooth, and pliable.
- Cover with a damp cloth and let it rest for 30 minutes.
Step 2: Make the Stuffing, Assemble, and Cook
- In a mixing bowl add all the ingredients for the stuffing and mix well.
- Take some dough and roll it into a round roti. Brush a little desi ghee on the surface and place the stuffing in the centre. Collect the edges of the paratha and close over the top. Press firmly and then roll out the dough to make a medium-thick paratha.
- Grease a hot skillet with a little desi ghee; then place the paratha on it. Keep the heat on low-medium. Cook for 20 seconds, then flip it over and cook the other side for 20 seconds as well.
- Flip the paratha and then spread a little desi ghee on this side. Then flip it again and spread a little desi ghee on the other side.
- Cook the paratha by flipping the paratha frequently until it is cooked crisp and golden on both sides. Keep pressing any undercooked areas with a flat ladle to cook them.
- When finished, transfer the paratha to a plate and serve with yoghurt sprinkled with some mint powder, roasted ground cumin seeds, red chilli powder, black pepper powder and the sev mixture made with sev, chopped onion, tomato, and cilantro.
Sev Paratha Recipe
© 2021 Rajan Singh Jolly