Sunday, 8 July 2012

ALU PAROTA

ALU PAROTA

Mmmmmmmm..... I love Alu Parota.... Do you all love them too? If yes then no introduction required...
Give some work to your hands and enjoy them......

Ingredients for potato mixture for stuffing:
Potatoes - 5(not so big sized), Ginger - 1 inch piece, Green chillies - 2 long, Coriander finely chopped - handful, Garam Masala powder - 1/2 spoon,  Chilli powder - 1 spoon, Salt as per taste.

Potato Stuffing
 Preparation of potato filling:
  1. Boil and peel the potatoes. Mash them nicely.
  2. Grind the ginger and green chillies in to a fine paste.
  3. To the mashed potatoes add the ground paste, finely chopped coriander, salt, garam masala powder, chilli powder and mix everything with hands.
 
Ingredients for the parota dough:
Wheat flour - 4 cups, Oil - 1 spoon, Salt as per taste, Ghee - 1 spoon for each parota and Butter to top the parotas - As much as you like and can tolerate.
 
Preparation of the dough and making parotas: 
  1. Mix wheat flour, oil, salt and required amount of water to prepare a dough similar to the chapati dough.
  2. Make balls (small orange sized) from the dough.
  3. Dust the floor (or the platform on which you will roll the dough) with the wheat flour.
  4. Roll the dough to make a small poori.
  5. Potato mixture on the dough
    Seal the sides of the dough
    Press the sealed portion of the dough
     5.  Place 2 spoons of potato mixture in the middle of the dough and join the sides in the middle 
          and press gently.      
     6.  Again dust the floor and roll the stuffed dough till the desired size is obtained.  
          (NOTE:Parotas are usually not as thin as chapati so do not get tensed about the 
           thickness). 
     7.  Heat the tava on medium flame and place the rolled parota on the tava after 1 min turn over the parota and press it with flat laddle. Do not forget to apply ghee on both sides while cooking the
parota.
Cooking the Parotas on tava.
Cook both the sides evenly
 
 
 
 
 
8.  Serve the parotas with a spoon of butter on them.
 


 
Serves: 8 to 10 parotas.

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