Thursday, February 19, 2015

Potato and Carrot Paratha

A paratha is a flat bread that is originated in South Asia. Paratha means layers of cooked dough. The dough usually contains ghee or oil. It is usually stuffed with boiled potatoes, peas, cauliflower, paneer etc.  These cooked parathas can be simply eaten with yogurt, pickles or with any veg or non veg gravy curries.

Paratha is an important part of the traditional south Asian breakfast, they even eat them in lunch and dinner. They are usually cooked on stove top  with lots of ghee but few people these days they even bake  in the oven for health reasons.

As I said there are many types of parathas,  for day 3, for BM 49  under the theme Indian Bread Baskets am here with the delicious Paratha stuffed with mashed potato and carrot.  I just added grated carrots, some spices and chopped cilantro to boiled and mashed potato as the stuffing. Here goes the ingrediants  list and the recipe......




We need:

Wheat flour 1 cup
Self rising flour / All purpose flour 1 cup
Boiled potato 2 medium
Grated carrot 1 cup
Chopped green chili 1 spoon
Chopped cilantro 1/2 cup
Chat masala 1/2 spoon
Crushed cumin seeds 1/2 spoon
Salt to taste
Haldi / Turmeric powder 1/2 spoon
Oil / Butter / Ghee


Method:


In a mixing bowl add wheat flour and self rising flour, add salt to taste and 2 spoons oil.
Mix well for about 2 minutes.
Now add water to make a smooth dough.
Cover with lid and set aside to rest.
Meanwhile heat a pan and add 3 spoons oil.
Once oil is hot add grated carrots, chopped green chilies  and saute  for 5 to 6 minutes.
Now add mashed potato, salt to taste, turmeric powder, chopped cilantro and  crushed cumin.
Mix  well and now  add chat masala.
Cook for 1 or 2 minutes and remove from heat.
Let it cool completely.
Now divide the dough  and also the stuffing into 8 equal portions.
Using rolling pin roll one portion of dough as shown below.

Add 1 portion of stuffing on top and cover it tightly from all the sides.
Now roll further to make a round paratha, use dry flour while rolling the paratha. 
Repeat the same with rest of the dough and curry.
Heat tawa and cook each paratha till completely cooked on both the sides. 
Apply little  ghee  to spread on the paratha for the extra flavor and softness.
Serve hot with raita or any chutney.


Check to see what my fellow bloggers are cooking for BM 49







7 comments:

Harini-Jaya R said...

Colorful parathas. Interesting usage of carrot there..

Varadas Kitchen said...

The variations for paratha are truly endless

Priya Suresh said...

Such an interesting filling, love the addition of carrots here..

Pavani N said...

Wow, what an interesting combination for the paratha stuffing. Will definitely try these out very soon.

Sapana Behl said...

Very interesting combo.Looks so yummy.

Srivalli said...

Such healthy stuff added to the paratha..very nice..

vaishali sabnani said...

Adding carrots to the potatoes is an interesting variation. Will try it the next time I make parathas.