Wednesday, June 9, 2010

Arbi-Aloo Stuffed Paratha

 This again is not rocket science. I had left over masala from the Kofta's in the previous recipe, hence I thought I'd make this dish.


For the Filling
  1. Baby Potatoes - 250 gms
  2. Colocassia (Arbi/Yam/Sepankazhangu/Chembu) - 150 gms
  3. Corriander Leaves - 1 bunch
  4. Chilly Powder - 1 tsp
  5. Corriander Powder - 1 tsp
  6. Turmeric Powder - 1/4 tsp
  7. Dry Mango Powder - 1 tsp
  8. Garam Masala - 1 tsp
  9. Cumin Powder (Jeera Powder) - 1 tsp
  10. Asafoetida (Hing) - 1 pinch
  11. Salt to taste

For the Paratha
  1. Wheat Flour - 2 cups
  2. All purpose flour (Maida) - 1/2 cup
  3. Salt - 1/2 tsp
  4. Oil - 1 tsp
  5. Luke Warm Water - as required
  6. Oil/Ghee/Butter - for preparing the paratha

My Stuffed Paratha


For the Filling:
  1. Boil potatoes and colocassia (Pressure cook for 3-4 whistles)
  2. Cool and Peel skin.
  3. Mash them well.
  4. Add the remaining masalas and corriander leaves and mix well.

For the Paratha
  1. Mix all ingredients to get a fine dough. It should be soft, yet not sticky.
  2. Set aside for 1 hour.
  3. Roll into small balls.
  4. Flatten one, spread it on some flour and roll to the size of a Poori (around 8 inches diameter)
  5. Take 2 tblsp of the filling, place it in the middle and close from all sides. This would look like a small money purse now.
  6. Flatten gently, roll into some loose wheat flour and roll the paratha like a regular roti.
  7. Keep dusting wheat flour on both sides because the colocassia in the filling tends to make it sticky.
  8. Heat girdle and place on it.
  9. Add oil/ghee/butter and turn over when it browns. Do not let it become stiff or too dark. It would become stiff if the girdle is too hot.
  10. Keep repeating till all sides are cooked.
  11. Serve with a dollop of butter.

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