I tasted seafood naan in Sakunthala restaurant and that's the first time I tasted stuffed naan with seafood it was yummy simple and delicious to have it plain or with some spicy korma as side dish...Then thought of trying it at home, the filling which used in restaurant was plain with no masala... But I just tweaked to suit my taste buds and tried this Indian version with masala and wheat flour...
And to tell you this is the first time I'm trying stuffed chapatti, it came out well and I learnt a small trick to roll chapatti with the stuffing....And I have tried my best to roll out in a circle... As this is the first time trying stuffed Chapatti I feel its ok with the shape... But the taste was great...Some like this filling of masala to be thick inside chapatti but I preferred this way and was great with a curd dip. Try and learn the trick hope you will love it...
For seafood stuffing:
Fish small piece - 2
Prawns - 5(de wined and chopped finely)
Oil - 1 tsp
Garlic - 3
Ginger - 1/2 inch
Fennel powder - 1/8 tsp
Onion - 1/2
Tomato - 1/2
Red chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander powder - 1/8 tsp
Coriander leaves - 1 tbs
Walnut ground - 1 tbs
Salt - to taste
Wheat flour - 1 cup
Warm water - 1/2 cup - 2 tbs
Oil - 1/2 tbs
Salt - 1/4 tsp
Take a kadai add in small fish along with turmeric powder and salt,cook for 2-4 mins or till the fish turns white,remove the bones and shred the fish pieces nicely and set a said.
Take a kadai pour in oil add the chopped garlic,saute well then add in fennel powder,chopped onion and saute till they are golden brown.
Then add in chopped tomato and chopped prawns and add red chilly powder,garam masala and coriander powder and saute well.
Then add the shredded fish pieces saute well for 3-5 mins till the masala is well coated,then add in finely chopped coriander leaves and saute well.
Take a bowl add the wheat flour with oil and salt mix well and knead to a smooth dough using required amount of hot water and set a said covered for 15-20 mins.
Then when your about to roll out add walnut powder to the seafood stuffing and mix well then equally divide the stuffing and dough to small balls.
Lightly dust the surface with little flour and roll the dough in to small circle,make the middle part thicker and roll the outer circle to thin.
Fold the stuffing tightly,and seal well
Seal and form out to a ball,then dust the surface again with flour and roll to a thin circle of chapatti.
Slightly grease the with oil/ghee,then place the stuffed chapatti and slightly press on every-sides and roast till its cooked well.
Serve hot with mustard raita or any side dish and enjoy each bite.
Remove the bones carefully and shred into fine pieces.You can add in crab flesh also.Adding ground walnuts is purely optional but it adds a nutty flavor to the paratha.
Allow the wheat dough,to rest at least for 20 mins,this makes the paratha softer.
Stuffing is the main part of paratha so when you roll out make the center part thick and outer layer as thin as possible,place the stuffing in thick part and seal tightly this prevents the stuffing coming out.
While roasting the chapatti you can use a cloth to press every sides and this ensures even cooking.