Suhali (stuffed rice paratha). Bili holige or rice flour stuffed paratha are prepared by stuffing rice flour dough in side maida dough. Apply oil and place the stuffed dough over the sheet. Apply oil to rolling pin as well and roll the holige or paratha using rolling pin.

It is hard to find a food as versatile as the stuffed paratha. A good stuffed paratha is very heavy and is a enough meal in itself and you might feel like having a good sleep after having two or three parathas in. Parathas are generally stuffed and you can use any vegetable for stuffing per se and there is no dearth of vegetables for making a paratha. You can have Suhali (stuffed rice paratha) using 16 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Suhali (stuffed rice paratha)

It's For of dough:.
Prepare 2 cups of rice flour(heaped).
It's 1 tsp of Ghee.
Prepare 1/2 tsp of Salt.
You need 2 cups of Water.
It's for of stuffing:.
It's 1/2 cup of gram dal.
Prepare 4 of Garlic cloves crushed and finely chopped.
You need 1/4 tsp of Cumin seeds.
You need 1/2 tsp of Turmeric powder.
Prepare 1/4 tsp of Chilli powder.
It's 1/4 tsp of Garam masala powder.
You need 1 tbsp of Mustard oil.
Prepare 1/2 tsp of Salt.
Prepare 1/4 cup of ghee/oil for shallow frying.
You need 1 tsp of chopped coriander leaves (optinal).

It is a simple and easy-to-make paratha recipe that can be made in the time frame of half an hour. Punjabi mothers love feeding their kids and make paratha. Stuffed Paratha: Paratha or Parantha is an Indian flatbread, originally from Punjab, made with wheat flour and stuffed with spiced vegetables. The stuffing is mixed with dough or layered within the roti.

Suhali (stuffed rice paratha) step by step

Wash gram dal with water. Put dal along with 1.5 cup water, salt and 1/4 tsp turmeric powder in a pressure cooker. Cook it on medium flame till four whistles. Cool down naturally..
By that time we will make rice dough. Heat water in a heavy bottom kadai on high flame. Add salt and ghee in water then stir well. Once water starts boiling reduce flame on low..
Now put rice flour in water and stir several times while cooking. Once it starts collecting switch off the gas stove then cover it with lid for 10 minutes so that it will cool down naturally and it'll be easier to knead dough with our hands..
Now we'll utilise this time for making stuffing. Open the lid of pressure cooker and check dal if water remains put it in a strainer to drain excess water then mash with back side of ladle..
Heat mustard oil in a kadhai on high flame then reduce heat on medium heat. Add cumin seeds in oil and crack it for 30 seconds..
Now put garlic and cook for a minute. After that add all dry spices as turmeric powder, chilli powder, garam masala powder, salt and stir very well. Cook these masala for 1 minute..
Put boiled dal in masala and cook for 8-10 minutes so that all ingredients will combine together. Stir several times while cooking this masala. Add fresh coriander leaves in masala and stir very well. Switch off the gas stove ; let it cool down totally..
After 10 minutes take out dough in a big bowl. Put little - little water in mixture as per your requirement then knead it with hands for 10 minutes and make track free soft dough. Cover it with samp cloth and keep aside..
Heat a heavy bottom pan on high flame..
Take out big portion of dough and make big lemon size ball. Make packet in ball with help of both hands fingers. Put 1 tbsp dal stuffing in the packet then close it and make ball shape again..
Press very gently with hands then use rolling pin to make 4"round paratha shape. Use rice flour dust while making shape of paratha ; rolling pin pressure should be very gentle otherwise it will break..
Put little ghee/oil on pan then spread paratha. After a minute flip paratha and cook another side. Use ghee/oil both sides while making paratha. Once getting pink patches on paratha take out very carefully ; keep it in hot pot. Repeat same process for rest of pieces..
Serve hot with any kind of gravy vegetable, pickle, curd and rice kheer or you can enjoy this delicious paratha with fresh coriander - mint chutney as per your preference..
Keep patience while making rice paratha because it's very delicate to make shape and cook too. Need more concentration while making dough to till end. But it is worth to investing time and energy when you enjoy each single bite with wow.

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