Parathas Enchiladas

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Submitted: May 19, 2015
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Total Time:
Preparation Time: 25-30 mins
Cooking Time: 15-20 mins
Servings: 6-8 | 100 kcal

Parathas enchiladas…or you may also call it spicy gujiyas…its nothing but stuffed parathas shaped into little gujiyas…a very good option for kids tiffin/lunch box..or can serve it for breakfast or have it as a snack with your evening tea.

Required ingredients

For the dough

  • 2 cups refined flour/maida
  • 1 cup wheat flour
  • Water to knead
  • 3-4 tbsp oil/ ghee
  • Salt to taste

For veg filling

  • 1 large potato - finely chopped
  • 1 cup  finely chopped mix veggies - beans, carrots, cabbage, green peas, capsicum
  • 1 big onion - finely chopped
  •  2 tomatoes  - finely chopped
  • 3-4 green chillies - finely chopped
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp back pepper powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil
  • 2 tbsp fresh coriander and mint leaves - chopped
  • 1/2 cup grated cheese - optional

For the minced meat filling

  • 250 grams minced meat - chicken/lamb
  • 1 big onion - finely chopped
  •  2 tomatoes  - finely chopped
  • 3-4 green chillies - finely chopped
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp back pepper powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 2 tbsp oil
  • 2 tbsp fresh coriander and mint leaves - chopped
  • 1/2 cup grated cheese - optional
 

Directions & How to

To prepare veg filling
  • Heat oil in a pan, add onions and fry it till it turn translucent. Add tomatoes, chopped chillies and saute it for 2 minutes.
  • Mix ginger garlic paste and all the spices, salt and saute it for another 2 minutes.
  • Now add all the veggies, stir nicely and cook it covered for 7-10 minutes or till it is cooked through.
  • When it cools, mix in it grated cheese, coriander and mint leaves.

To prepare non veg or mince filling

  • Heat oil in a pan, add onions and fry it till it turn translucent. Add tomatoes, chopped chillies and saute it for 2 minutes.
  • Mix ginger garlic paste and all the spices, salt and saute it for another 2 minutes.
  • Now add the minced meat, stir nicely, break up any lumps if formed and cook it covered for 10-15 minutes or till it is cooked through.
  • When it cools, mix in it grated cheese, coriander and mint leaves.

To prepare the enchiladas or gujiyas

  • Mix together both the flours and salt in a large mixing bowl. Add ghee and rub the flours with your fingers to form a crumby texture.
  • Now add water little by little and try to bring it together and knead it to a firm dough.
  • Cover the bowl and leave it to rest for 15-20 minutes.
  • Before proceeding to roll it knead it well once again for 2-3 minutes.
  • Make small balls of the dough. Dust the rolling board lightly with little flour and roll each ball  to a small circle or rotis of around 4 to 5 inches diameter or of the size of the gujiyas.
  • Place around 1 tbsp of filling on one side of the circle, bring together both the edges and join it shaping it into gujiyas. Gently press the edges with a fork from both the sides.
  • Heat little oil in a frying pan and shallow fry it till done from both the sides.
  • Serve hot with tomato ketchup or green chutney.

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