Aloo Paratha - Omelette Fusion Roll

Aloo Paratha – Omelette Fusion Roll (A tasty and nutritious breakfast dish or serve as an after school snack for kids !!

This’s a basic recipe of Aloo Paratha.

Makes: 4 - 5

Ingredients

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

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.

For Stuffing:

3 potatoes /aloo (200 g)medium size), boiled and mashed well

2 cheese cubes, grated (optional)

2 tablespoon finely chopped onions

2 tablespoon finely chopped coriander leaves

2 tablespoon finely chopped mint leaves

1/2 teaspoon amchur powder ( dried mango powder )

1/2 teaspoon salt (or to taste)

1/4 teaspoon turmeric powder

6 - 8 teaspoon oil or ghee

1/2 cup extra dry flour

Final preparation:

Mix all the stuffed ingredients well (except oil and dry flour) and make a soft dough.

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 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 3- 5 minutes for each side ) on both the sides. Apply oil / ghee on both sides. Serve hot with pickle / curd / butter.

 Omelette

Makes: 1 big size omelette

Ingredients

2 eggs

1 cheese cube, finely grated (optional)

1 tablespoon chopped onion

2 teaspoon milk

1/4 teaspoon salt

1/4 teaspoon pepper powder

1 tablespoon chopped coriander leaves

 2 teaspoon cooking oil

Method

In a bowl, beat eggs well and mix with all the ingredients except oil.

In a non - stick frying pan, heat the oil on medium heat. Add omelette mixture and spread it evenly. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Cook until the egg mixture has set on the bottom but the top is still a little moist. The underside should be a golden brown in color.

Take the lid off and remove the omelette from the pan carefully.

Flip over omelette and cook the other side. Once it turn golden color, remove carefully remove with a flat spatula. Serve with whole wheat bread / milk / fruit juice.

Final Presentation

Place omelette over Aloo paratha and roll it like a Swiss roll. Serve hot with tomato ketchup.