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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Aloo Parota
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Indian potatoe stuffed bread. 5 mins 2 Ingredients bread: -2 cups whole wheat flour preferabbly from indian store -water as needed -oil/butter spray stuffing: -1 potato boiled and peeeled -1 onion -salt and pepper -oil Directions to make dough: put flower in a bowl. then add water slowly to make/knead into a medium consitency dough. After dough is kneaded rub a little oil in the container that wil be used to keep the dough. After rubbing the oil in container transfer dough from bowl to container and rest in fridge 1 hour or if making for next day all night. Stuffing: Take your potaoe that has been boiled and peeled and put it in the Kerry Simon hand blender chopper attachment, along with onion, salt and pepper. Pulse until everything is mashed and chopped. Transfer to a bowl and keep aside or in fridge if making later on. Aloo Paronta: take a golf size or smaller piece of dough and roll it in to a ball. on a flat surface with some excess flour roll out this ball into a cd size circle. in this circle add lil bit of oil and 1 spoon of stuffing. now u have to seal the paronta. take the flapfrom every corner and overlap it one top of the other until it is seeled. Flaten this seeled ball out and rool to a c d or bigger circle. On a hot griddle: lay the paronta until it cooks for one minute. flip side and dab oil on top and cook for a minute, then flip the oil side down and put oil on the new top side, cook for few secs on both sides until paronta is golden brown. u wil occasionally have to dab oil and flip until paronta has acheived color. serve with yogurt
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