Aloo Parota (Chapati with potato filling)

Good Morning :) :) Long time since I have filled up something in this place. There are quite a few recipes to be posted still :) I'll post all by the end of next week. :) My Wish List is at stake. :-/ But I'll catch up soon with it. :) :)

I'm on holidays just after I'm done with my Engineering completely; so a lot of playfulness has creeped into me :) I've lost touch with subjects you could say. Need to catch up with that too :) Coming to what I'll be posting today, I had been to my friend's place last Sunday. I keep visiting her frequently these days and I shamelessly keep trying out my recipes in her house too. :) Thanks to her mother who always is enthusiastic to hand over her kitchen to me :) There we decide at the nth moment that we'll prepare lunch by ourselves as her parents had been out to a temple. I decided that I'm going to cook the lunch. We thought for a long time to decide what to cook. Then came to a decision of making Aloo Parotas (Aloo means potato, Parota is a kind of an Indian bread). We took off and here is how it went.

Ingredients (For 6-7 parotas)

To make the dough for Parota

4-5 tbsp of wheat flour
1 tbsp of oil
1 tsp of salt (To taste)
Water to knead the dough (Quantity: Add water that is suffiecient to make a soft but non sticky dough)

To make the Potato (Aloo filling)

2 medium sized potatoes
1 onion (Finely chopped)
2 tsp red chilly powder
1 tsp turmeric powder
2 green chillies (chopped)
1 tsp cumin seeds
1/2 a cup coriander leaves (chopped)
1 and 1/2 tsp salt (To taste)

Method

Boil the potatoes, onions, green chillies together and keep it aside.

On the other side, make the dough take wheat flour salt and oil in a bowl.

Add water one table spoon at a time and keep kneading the dough.

Keep adding water until it starts sticking to your hands like glue. After this knead the dough for 5 to 10 minutes. It becomes soft and smooth.

Make oval shapes, slightly smaller than a lemon size, out of the dough and keep it aside.

For the filling

Mash the potato, onion and green chilly mixture. Add salt, red chilly powder, cumin seeds and turmeric powder and mix thoroughly.

To make the Aloo Parota

Roll out the oval shaped into a flat disc of diameter about 4 to 5 inches. Add a little amount of maida while rolling so that it becomes easy to roll the Parota.

Place a lemon sized potato stuffing at the center of the Parota.

Close the Parota as shown below. Make the same of these kind and keep it side for 20 minutes.

Note: This is a very important step because if you do not keep it aside for sometime, the potato stuffing may come out of the dough covering while you roll it out to make the parota. Hence it is very important to keep this for sometime and then roll it out to make the actual parotas.

After 20 minutes, roll out the potato stuffed dough into a flat disc (chapati) using a rolling pin. Add maida over the Parota while rolling it out so that the Parota doesn't stick to the rolling pin. Diameter of the parota which I made from the above quantity was about 7-8 inches.

After this heat a flat pan to the maximum and place this parota in the pan.

After 2 minutes, invert the parota and smear ghee/oil/butter over it.

After 2 minutes again invert the parota and smear ghee/oil/butter on the other side too. See to it that both sides are fried as shown below.

Serve it with curd raita or any other side dish.

I made the curd raita which required the following ingredients

3 cups of curd
2 tsp of chopped ginger
2 finely chopped green chillies
1 tsp cumin seeds
1 pinch of Asafoetida (Hingu in Kannada)
1/2 cup coriander leaves
1 tsp salt (To taste)

Method

Mix all the ingredients mentioned above thoroughly.

Serve the Parotas and Raita together. :) It was a very good lunch. We ate the parotas followed by curd rice. It was simply divine :) Later uncle and aunt came and we made for them too. I'm happy they loved it genuinely :) :)

If you haven't made these yet, do make them :)

Take care till I write.

Happy cooking :) :)