Adipoli Parathas Recipe -
  • READY IN 2 hr

Adipoli Parathas

Recipe by  

"A very tasty snack that is easy to make. This whole wheat flatbread with a spiced shrimp filling makes a great sandwich. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 filled flatbreads Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs


  1. To make the dough, place the flour into a mixing bowl. Gradually stir in 1/4 cup vegetable oil and the water to make a soft, pliable dough. Turn the dough out onto a floured work surface and knead until smooth, about 4 minutes. Transfer the dough to an oiled bowl, cover, and set aside for 1 hour.
  2. Heat 1/2 cup of vegetable oil in a frying pan over medium-low heat. Sprinkle in the mustard seeds; when the seeds start to pop, stir in the green chile, ginger, onions, and curry leaves. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the turmeric and a pinch of salt and cook for 1 minute more. Mix in the prawns and cook, stirring occasionally, until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Remove from the heat and set aside.
  3. Divide the dough into 8 equal portions. Place one piece in the palm of your hands and roll it into a smooth ball. Lightly dust with flour, then place it on work surface and roll out the dough into a paper-thin round about 8 1/2 inches (22 cm) in diameter. Repeat with the remaining dough.
  4. Heat a cast iron skillet or heavy frying pan over medium heat. Brush the skillet with oil or use cooking spray.
  5. Stir the beaten eggs into the prawn filling mixture. Place a circle of dough into the preheated skillet. Spread 3 tablespoons of filling over the dough. Cook until the bottom of the bread has browned, about 5 minutes. Lower the heat and carefully turn the paratha over with a spatula. Cook for an additional 5 minutes so the prawn mixture is well stuck to the paratha. Flip the paratha over again and transfer it to a cutting board.
  6. Roll the paratha into a cylinder shape to enclose the filling. Repeat with the remaining dough and filling. Cut each stuffed paratha in half to serve.
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Reviews More Reviews

Dec 10, 2010

I used tofu instead of shrimp. Kids liked it too. The parantha cooking direction are not clear even to me though I make paranthas every day:-) so I just folded the filling quessidilla style in half and ate it like that.

Oct 27, 2010

I would probably give this recipe 4 stars as written, because I think the 1/2 cup of oil was too much, but by reducing the oil to 1/4 cup or maybe even 1/8 cup (and adjusting if a bit more is needed) it's easily a 5 star recipe if not more. In 1/2 cup of oil, my filling was swimming in the oil. I ended up pouring out most of the oil after my shrimp had cooked but before I added the eggs. Also, because we had our little ones eating with us, I omitted the chile in step 2 and after I cooked the kids parathas, I added some cayenne pepper in the filling for hubby and I. It was really, really good. Thanks!!


2 Ratings

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  • Calories
  • 349 kcal
  • 17%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 60 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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