Aluwala Parutha
Potato Stuffed Parautha (also plain Parautha)
Servings: 6 parauthas
Ingredients
Parauthas
- 1 cup Atta
- 1 cup water
- Ghee for frying
Filling
- 1/4 cup Ghee for frying
- 1/4 cup Onion sliced
- 1 lb Potato boiled and mashed
- 2 Green Chili finely cut
- 1 tsp Corriander Leaves (Cilantro/Dhania)
- 1 tsp Corriander Seed (whole)
- 1 tsp Salt
- 1/2 tsp Garam Masala
- 1/2 tsp Chili Powder (Red/Kashmiri)
- 1 tsp Anardhana (Pomegranate Seed)
- 1 dessertspoon Amchoor (mango powder)
Instructions
Parauthas
- Sieve together Atta and Salt
- Add water slowly and work into a soft dough.
- Cover with cloth, leave for 1/2 hour.
- ***OPTIONAL: For plain parautha, continue the PLAIN PARAUTHA section. Otherwise, continue to FILLED PARAUTHA section.***
Plain Parautha
- Kneed the dough again.
- Divide into 6 equal parts, roll each part into 5 inch circles.
- Coat top half of each circle with ghee, fold over.
- Gather together into loose balls, roll each again to 5 inch circles.
- Fry in ghee both sides until crisp and golden.
Filled Parautha
- Heat ghee, fry onions lightly.
- Add all other ingredients and stir 3-4 minutes. Remove and cool.
- Divide dough into 6 equal parts, roll into 5 inch circles.
- Divide mixture into 6 equal parts, add a part to each uncooked parautha circle.
- Roll them up (to seal the mixture in the dough), and roll out again to a 5 inch circle. Now you have uncooked parauthas with the mixture sandwiched in the middle.
- Fry in ghee both sides until crisp and golden.
Notes
When I fill parauthas, I don't "roll them up" with the mixture. I add the mixture, then pull the sides of the parauatha over the top, pinch to seal, and pat into a patty. Then I roll the patty thin. I bet this is what Bogie meant by "roll it up".