Stuffed Paratha with Aloo & Beetroot
Makes: 4 - 5
You will need
For Atta dough:
Sufficient atta dough for 4 - 5 parathas
or
2 cups ( 400 g ) whole wheat flour ( gehun ka atta )
1/2 teaspoon salt
1 teaspoon oil
165 to 180 ml warm water
1/2 teaspoon salt
1 teaspoon oil
165 to 180 ml warm water
Method
For dough:
Combine the flour and salt and knead into soft and pliable dough with sufficient warm water ( 165 to 180 ml ) .
Add the oil and knead again till the dough is smooth and elastic.
Cover and keep aside in an airtight container for one hour.
Add the oil and knead again till the dough is smooth and elastic.
Cover and keep aside in an airtight container for one hour.
For Stuffing:
3 potatoes, boiled and mashed
1/2 piece beetroot or 1 small size beetroot, boiled, drain out water and grated
1 onion ( small size ), finely chopped or 2 tablespoon finely chopped onions
1 tablespoon finely chopped coriander leaves
1/2 teaspoon amchur powder ( dried mango powder )
1/2 teaspoon salt
6 - 8 teaspoon oil or ghee
1/2 cup extra dry flour
1/2 piece beetroot or 1 small size beetroot, boiled, drain out water and grated
1 onion ( small size ), finely chopped or 2 tablespoon finely chopped onions
1 tablespoon finely chopped coriander leaves
1/2 teaspoon amchur powder ( dried mango powder )
1/2 teaspoon salt
6 - 8 teaspoon oil or ghee
1/2 cup extra dry flour
Method
Final preparation:
Mix all the stuffed ingredients well ( except oil ).
Divide the mixture into 4 - 5 portions also make atta dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it . Place aloo - beetroot filling, cover, form a ball and roll out like a paratha. Sprinkle dry atta flour when making parathas.
Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown ( cooking time approximately 5 - 7 minutes for each side ) on both the sides. Apply oil / ghee. on both sides. Serve hot with pickle / curd / butter.
Divide the mixture into 4 - 5 portions also make atta dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it . Place aloo - beetroot filling, cover, form a ball and roll out like a paratha. Sprinkle dry atta flour when making parathas.
Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown ( cooking time approximately 5 - 7 minutes for each side ) on both the sides. Apply oil / ghee. on both sides. Serve hot with pickle / curd / butter.
1 comment:
colourful paratha
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