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January 29, 2014

Aloo & Carrot Parata

Aloo & Carrot parata is a good filler at any time of meals. Follow the same procedure for
(This post approaches with a long & short to how to make a parata with images )


Potato & Carrot Boiled  Mashed 1 cup
Wheat Flour 1 cup 
Onions finely Chopped 1/2 cup
Chopped coriander leaves for garnish
Cumin Powder 1/4 table spoon
Garam masala 1/4 teaspoon
Salt for taste
Ginger ,garlic and green chili paste 2 table spoons 
Butter or  Olive Oil 3 to 5 table spoons (including for roasting the paratas)

Cooking Time & Calories:

Preparing Time : 25 minutes
Cooking Time : 20 minutes
Calories : 350 per parata 


Step1 : Make a smooth and puffy dough by mixing sufficient amount of water, oil /ghee to the wheat flour . Make about 2 large  round rolls and set a aside for 20 minutes to allow the dough to absorb oil

Step 2: Mash boiled potatoes and carrot pieces

Step 3:  Take a pan and add  2 table spoons of oil  , when ready add ginger garlic paste and fry it until it loosed the raw smell or until the oil oozes out the paste , now add finely chopped onions mix well and cover it with a lid .

Step 4: When the onions are done cooking add mashed potatoes &carrots mixture and mix well. Now add salt for taste and mix again . Cover with a lid to allow the salt to mix well.

Step 5: Now add the cumin powder , garam masala , to the curry and mix well and set aside the curry to cool down .Garnish with finely chopped coriander leaves .

Step 6: Now take one roll and spread it into a small size roti , now make the stuff into a small ball and keep it on the roti and close it from all sides making a round ball like shape again .


Step 7: Now carefully roll down with a roller  the parata without the stuff coming out  from any side . Roll it to your desired size .

Step 8: Now heat a pan and add butter/oil to it when hot and ready, roast the parata in medium flame both sides , when done just apply some butter on both sides .

Step 9: Serve hot with curd or any pickle of your taste .

  Quick Tips:

  1. The more you allow the dough to sit the smooth the paratas will be . 
  2. Knead the dough thoroughly with a smooth texture for a puffy outcome.
  3. Don't add any water while preparing the stuff this may make the curry wet which is not desirable for stuffing 
  4.  Roll the parata smoothly and evenly so that the stuff proportionally spreads .
  5. You can use extra dry wheat flour or oil while rolling for balancing the texture or for ease . 
  6. Roast the cumin seeds and grind them using a stomper &pestle  for optimum taste .

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