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4. Potato Stuffed Pancake (Alu parotha-Nepali)
Nb persons: 0
Yield:
Preparation time: 25 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| This is stuffed parotha with potato. | |
| 2 cups | plain wheat flour, (gahunka pitho) |
| 2 medium-sized | potatoes |
| 1/2 | onion finely grated |
| 1 teaspoon | finely grated ginger |
| 1/2 teaspoon | salt |
| 1 tablespoons | ghiu |
| 1/2 teaspoon | chilli, (optional) |
1/2 mixed spices (garam masala)
Utensils Mixing bowls-2, tawa or heavy frying pan-1, saucepan-1, chakla (circular disc with roller)-1, spoon-1, plate-1.
Boil potato in salted water till soft. Peel potatoes. Mash them mix with onion and ginger. Heat 2 tablespoons full of ghiu in a saucepan. Add potato paste and mix
salt, chilli and mixed spices. Stir and cook on medium heat for about 5 minutes. Keep it aside. Take flour; mix it with 1/4 teaspoon salt and potato mixture. Add 3
tablespoons flour. Mix thorougly and make a dough after kneading with hands. Divide this mixture into 10 equal parts. Make small balls. Roll out each ball in the form of a round disc about 10 cm in diameter. Use dry flour in rolling, if needed. Heat the frying pan on medium heat. Place one paratha on it. Wait for 1-3 minutes Apply one tablespoon ghiu on both the sides. Turn over and cook becomes golden on both sides. Serve oven hot with vegetables or meat curry.
Yield: As desired
Note. The potato mixture can also be filled in the small rolled round bread instead of mixing it in the flour. Only flour is kneaded and is divided into small balls.
One ball is rolled and the mixture is stuffed in that. Fold all side to cover the mixture. Use dry flour if needed. Again roll it in a 10.00 cm in diameter and fry.
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