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Aluwala Parutha

Potato Stuffed Parautha (also plain Parautha)
Cuisine: Indian
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".