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potato carrot Parotta
For The Dough 2 1/4 cups whole wheat flour
2 tbsp melted ghee
salt to taste
For The Stuffing
2 cups boiled, peeled and mashed potatoes
1 big carrot
2 tsp melted ghee
salt to taste
1 tsp chilli powder or to taste
2 tbsp finely chopped coriander.
2 tsp dried mango powder.
Other Ingredients
whole wheat flour for rolling
extra oil or ghee for cooking the Parotta
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1. Combine the whole wheat flour, ghee and salt in a bowl and mix well. Add enough water and knead into a semi-stiff Keep inside. For the stuffing
1. Heat the ghee in a broad non-stick pan and add the ground carrot,fry for 2 minutes.
2. Add the mashed potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
3. Divide the stuffing into equal size portions and keep aside. How to proceed
1. Divide the dough into equal size portions and roll a the dough into a small circle size.
2. Place a little stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll again into a medium size circle with a little flour.
5. Heat a non-stick tava (griddle) and cook the Parotta using a little ghee until golden brown spots appear on both the sides.
6. Repeat with the remaining dough and stuffing to make 11 more Parotta.
7. Serve immediately with fresh curd.
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