Let’s welcome this winter season with some healthy, filling kind of lunch. What say? In this season, the dropping temperature in the environment makes us eat little more than ever. Instead of having rice accompanied by many curries for lunch, today I thought of making this healthy flatbread. It’s tapioca paratha day. The ample heaps of tapioca in the vegetable market look so much fresh and eye catching. After making cassava pakora, the leftover tapioca is turned in to paratha today. And trust me it’s amazingly delicious.
Tapioca, a fiber rich veggie is so good to be stuffed in the flatbread and makes every bite tasty and mouthful. The most common problem while making paratha is rolling it in to thin disc. Because the stuffing tends to ooze out from the edges making the entire process a hassle. It’s due to the consistency of stuffing. Some times cooked veggie turns so much moist and soggy that it cannot hold shape and you cannot easily stuff it in the flatbread. You would never face this kind of issues if you make this tapioca paratha, I assure you that for sure.
Tapioca is one such veggie which makes your rolling process a breeze. When it is cooked to perfection and you mash it to remove lumps, it doesn’t become pulpy and soggy. Which is what all paratha makers of the world want. Isn’t it? When the stuffing balls are of perfect consistency, you can get the lunch prepared for your family within minutes. And they will be impressed to praise your cooking skills and interest. So lets set forth for an amazing paratha of the day friendz.