Tuesday, June 26, 2007

Parota - Stuffed Indian Flat Bread

- Boil potatoes. Chop the half boiled potatoes (don't peel the skin), onion, and carrots. Add some peas and chopped edamame. Add ground chillies. Cook on low flame for about 5-10 minutes. Mix salt, aam choor powder and grounded sesame seeds or peanuts. You will use this for filling the bread.

- Make roti dough by mixing two cups of wheat flour with 1 cup of water (just like in the roti recipe). For this parota it is preferrable to use wheat flour alone, without mixing millet flout. Otherwise the dough will not be sticky and hence will not spread properly when filled with the cooked vegetables.

- Take a tennis ball sized roti dough and make a smooth ball with it. Roll it to 3-4” diameter circle. Place 2 tablespoons equivalent sized lump of the cooked vegetables in the middle and cover it with the edges of the rolled bread.

- Roll it gently to 6” diameter circle.

- Toast in a nonstick pan flipping it a couple of times.

- You can use any other cooked vegetables of your liking for filling as long as it does not have gravy.

- And, yes, it is very tasty and fulfilling and is great on the go.

No comments: