ALOO PARATHA

 

Ingredients- For the filling Potatoes – 4 ( boiled, peeled & grated) Green chillies – 1 ( finely chopped) Coriander leaves Ginger – 1 inch piece ( finely grated) Chilli powder – 1 tsp Coriander powder – 2 tsp Cumin powder – 1 tsp Garam masala – 1 tbsp Salt – as per taste Fennel / sounf – 1 tsp (optional) Onion – 1 (finely chopped – optional) For roti Atta – 1 cup Water – as required

Method –

Filling

1.       Take a bowl. Add all the ingredients listed above and mix well. Check the seasonings and if required adjust it according to your taste.

2.       Make balls out of this mixture.

Roti

3.       Knead the atta with sufficient water into a very soft dough and let it rest for at least 15 minutes.

4.       After 15 min, knead again and make balls.

5.       Take a dough ball and roll it into a small circle. The circle should be thin at the sides and thicker in the centre.

6.       Keep the stuffing inside and close it by lifting the dough on all sides.  (gather all the sides and then twist it to seal it)

7.       Using your fingers, press evenly on the dough to get a medium sized roti

8.       Using flour for dusting, roll it into a bigger roti

9.       Fry it on both sides on  a hot tava and smear oil or ghee or butter when done

10.   Serve  with pickle, curd or raitha

Recipe Tips –

1.       The filling ball size should be slightly larger than that of the dough ball.

2.       Do not use pressure cooker for boiling potatoes.

3.       If the filling seems to be sticky or if moisture content is more, then  take a kadai, add 1 tsp of oil and fry this filling. Let it cool and then use it.

4.       The dough should be softer than roti dough or it will not be easy to roll after keeping the stuffing inside.

5.        Salt or little oil can also be added to atta.