Margherita Paratha
I am sure everyone knows where I got the word Margherita from. Yes, from the Pizza. I would call this paratha an outside – in pizza (hope that makes sense)
Here is my recipe for the same
Margherita Paratha
Print RecipeIngredients
For the Paratha dough
- 2 cups of whole wheat flour
- Water to knead the dough
- Salt to taste
For the Stuffing
- 200 gms mozzarella cheese grated
- 1 tsp of mixed herbs
- 1 tsp black pepper
- Ready Pizza Sauce
- Salt to taste
Instructions
For the Paratha
Take the flour in a bowl
Knead a soft dough, like the way we do it for chapattis or any other stuffed paratha
Leave it to rest for a while approx. 10-15 mins
For the Stuffing
Take the grated cheese
Sprinkle the herbs and black pepper
Mix well
Let’s make the Paratha now
Make about 8 equal balls from the dough
Take a ball of dough and roll it on a rolling pan till about 3-4 inches in diameter
Add a teaspoon of pizza sauce and spread it on the rolled dough (just a little not much or else you may not be able to roll the paratha at all)
Add a couple of spoons of the stuffing in the center.
Pull the ends of the rolled paratha over the stuffing and seal it properly. Remove any excessive dough if required.
Make this into a ball again
Roll it to about 6 inches in size or to whatever best size you can manage. Ensure there are no holes in the paratha, coz if the cheese slips out on the girdle, it will mess up the entire preparation.
Heat up a tava
Put the rolled paratha on the tava and cook on medium heat on both sides.
Once the paratha is cooked, increase the heat and apply some butter to the paratha on both sides and fry on both sides
Bring it down from the fire and serve
Your Outside In pizza is ready
Notes
This tastes good by itself. No accompaniments are necessary.
