Few years back, one learnt new recipes or got inspired to create new recipes through friends, TV shows or recipe books. Now-a- days,it’s also through social media, mainly Facebook.
My interest in cooking and yearning to learn more and more is the reason behind joining many food groups in Facebook.
In one such group, a person had posted pictures of Mysore Masala Dosa. Seeing her post, another person got inspired and posted her creation, Mysore Masala roti. Instead of dosa, she had used rotis. I found that very appealing. As soon as I saw her post, I got this idea of making Mysore Masala Paratha.
Made it today for breakfast. It turned out to be too good. Crispy, spicy and super yummy paratha, just the way my kids like. No wonder it became a super hit:)
Ingredients
For the dough
Whole wheat flour- 2 cups
Melted ghee- 1 tsp
Salt to taste
Water- almost 3/4thcup or as much as needed to make a smooth dough.
Ghee- 4 tbsps
For the red chutney
Red chillies- 7-8
Garlic pods- 10
Onion- 1( small)
Salt to taste
For the stuffing
Potatoes- 4( medium size)
Carrot- 1
Onion- 1
Coriander leaves- 2 tbsps( chopped)
Salt to taste
Turmeric powder- 1/4th tsp
Red chilli powder- 1/4th- 1/2 tsp
Method
In a large bowl, add flour, salt and ghee. Mix well with your fingers. Add water gradually and knead to a smooth and pliable dough. Let it rest for 15-20 mins.
Soak red chillies in water for 30 mins. Grind it to smooth chutney along with salt, garlic and onion.
Boil potatoes and carrot. Peel and mash well. Chop the onion.
Heat oil in a pan. Add chopped onion. Sauté till it becomes pink. Add the boiled and mashed vegetables, salt , turmeric powder and chilli powder. Mix well and sauté for few mins. Take off the gas, add chopped coriander leaves and mix well. Cool and use.
To make the paratha
Divide the dough into 12 portions.
Divide the stuffing into 6 portions.
Take one portion of the dough. Dust with flour and roll into a circle. Make one more.
On one circle, spread the chutney, top it with one portion of the stuffing
and spread it uniformly.
Place the other roti on top and seal the edges.
Dust it with some flour again and pat the paratha gently with your hands to spread the filling uniformly all over.
Heat a tawa. Place the paratha on the hot tawa. Cook on both sides till brown spots appear. Apply ghee and cook again on both sides till it becomes crisp and golden.
Cut and serve hot with yogurt or pickle. 🙂
