1/2 Cup of water (more can be added, depending on the texture of the dough)
1 Medium Red Onion (yellow can be used)
Cilantro (Half of the Stalk)
1/2 to 1 tsp Red Pepper Powder
1/2 Tsp Salt (to taste)
3 Tsp Oil (to fry the onion mixture in)
Cooking Spray or Oil to fry the Chapati
Instructions
1. Boil Potatoes until cooked, water should fully cover potatoes while cooking.(Test to see if potatoes are cooked, by using a fork, fork will come out clean when potatoes are fully cooked, be sure not to overcook the potatoes)
2. Strain Potatoes, leave asside for about 15 minutes, to cool,(can leave in cold water, to slow down the cooking process, and to make potaotes cool faster), Peel and shread potatoes(shreading pototoes will make it easier for mixing)
3. Start on the dough, mix Chapati flour, salt and water together(dough should not be to wet or to sticky, if either happens, add a little more powder to mixture and mix well), leave asside until ready to make into small balls
1. Dice onions and Cilantro
2. In a smaill pan, heat oil, once the oil has heated, add onions and Cilantor, red pepper powder and salt, let cook for 1 to 2 min.
3. Add Mixture to the shreaded potatoes and mix well, make into 8 balls.
1. Kneed dough and make the dough into 8 medium size balls, using a rolling pin, roll balls into evenally meduim round balls,(dont roll to thin, texture has to heavy enough to hold the potatoe mixture)
2. Add the potatoes to the center of the dough, and fold all four sides,(making a sealed pocket pich corner of dough, set aside for a few minuets, once all balls are done.
3. Spread the dough with the potato mixture, making sure the mixture does not come out (if it does, dont worry, fold the ends where the potatoe came out inwards with the dough forming a tiny pocket around the exposed portion)
Heat Pan, spread oil to coat the pan or use cooking spray, not too much, just enough so that the parata does not stick while it is cooking.
Enjoy
Serving
Suggestions
8 Paratas, double ingredients for 16 Paratas
Originally Submitted
5/10/2009
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