Saturday, May 7, 2011

Aloo Parotta

May it be school tours or long travels, my mom always packs Aloo Parotta. Her version of aloo parotta is a little different from mine. She mixes everything in the dough and makes parottas whereas I do the stuffed version.  Today I am going to give the recipe for the stuffed version.


For the dough :
1. Whole wheat flour - 2 cups
2. Salt - as needed
3. Luke Warm water - 1 cup approx
4. Oil - 2 teaspoons

For the stuffing:

1. Potatoes - 3 medium
2. Onions - 1 large (chopped)
3. Oil - 1 tablespoon
4. Ginger garlic paste - 2 teaspoons
5. Green chilly - 2 finely chopped
6. Cilantro - 2 tablespoons roughly chopped


1. Mix the flour salt and oil and mix it well, so that oil and flour mix properly without any lumps.
2. Add water little by little and knead it till you get a soft dough. Keep it aside.
3. For the stuffing, cook the potatoes till soft and mash it and keep it aside.
4. In a pan, heat some oil and add onions, green chillies and ginger garlic paste. Saute till the onions become soft.
5. Now add the mashed potato and cilantro. Remove it from heat and keep it aside.
6. Separate the dough we have prepared into 8 equal parts. Take one part of the dough, make a thick roti. Separate the stuffing into 8 equal parts and take one part of the stuffing and form it into lemon size ball. Place the stuffing in the middle of the thick roti. Bring the edges of the roti to seal. Now again roll the rotis with the seem side down to form thin parottas. Repeat the same with the other seven parts of dough and stuffing.
7. Heat a tawa, place one parotta at a time, let it cook. Flip it over and let it cook on the other side. Sprinkle some oil / ghee and cook both the sides till you see nice golden spots.

Serve it with your favourite Raitha.

I am sending this entry to Srivalli's "Breakfast Mela"  


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