Jun 162014
 

When I think about picnic I imagine myself sitting on a blanket spread on a serene park without any chaos filled with hustle and bustle of the daily circus that’s usually the scenario around our dinner table. I would also prefer finger foods more as I wouldn’t want to use anymore paper plates and cutleries as absolutely needed my part of saving the environment. I think I scored a point from my “go green” friend who preaches so much about saving environment that I’m trying to implement as much as I can. With all those thoughts running through my mind I feel this recipe would suit perfect for this occasion. I’m not opposed to the traditional sandwiches and fried finger foods that usually grace the picnic hamper but I would happily stretch my arms an extra length to reach for aloo-paneer stuffed in a parotta. Grab this entire meal in your hand and relax with a book or if you choose to have a picnic with your friends enjoy your lunch without any messy hands and have fun socializing.

The spice level and the choice of stuffing can be varied to taste. If you don’t prefer potatoes then substitute them for green peas or garbanzo beans or make different stuffing providing some variety.

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Step-by-Step Pictorial:

Recipe Source: ticklingpalates

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In a large bowl add flour and salt. Add 2 Tbsp of oil and mix well into the flour. Add water little by little and make a soft dough. Coat the dough with the remaining oil and close with a lid. Let it rest for 2-3 hours. In a large pan heat oil. Add finely chopped onions and saute until they turn golden brown. Lower heat and add turmeric powder coriander powder, cumin powder, salt, chilli powder and mix well. Make sure the heat is at lower setting to prevent the masala powder from getting burnt.

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Now add tomato paste and mix well. Now add chopped potatoes and sprinkle few tablespoons of water. Close the lid and let the potatoes cook in medium-low heat setting. Check intermittently for the potatoes to not get burnt and if needed sprinkle few tablespoon of water just enough for the potatoes to cook. Alternatively boiled and cubed potatoes can be added instead of cooking them directly in the pan.

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Once the potatoes are cooked, adjust salt to taste, add cubed paneer, crushed kasoori methi, mint and coriander leaves. Switch off the flame and finally add lemon juice and mix well. Let the stuffing cool in a plate. It would be time-saving when you make the stuffing when the dough is resting. Take a small lemon sized ball from the dough and using a rolling-pin make a thin flat disc.

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Dust the surface with flour to prevent from sticking. Make it as thin as possible. Add about 2 to 3 tablespoon of stuffing in the middle of the rolled dough.

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Cover the stuffing from all sides overlapping and making sure that the stuffing is covered completely.

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Heat a flat griddle or pan. Place the parotta with the sealed side facing down. Drizzle oil around the parotta and cook on high flame. When the under side of the parotta turns golden brown, flip carefully to the other side and cook till the other side turns golden brown too. Serve hot or let it cool completely before packing them in your picnic hamper. Enjoy!!!

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Ceylon Parotta

Ingredients

  • For the dough:
  • All Purpose Flour – 2 cups
  • Salt – to taste
  • Oil – 4 tbsp
  • Water – to knead
  • For the Stuffing:
  • Potatoes -- 4 to 5 medium size, skin peeled and cubed
  • Paneer -- 1/2 cup, cubed
  • Onion -- 1
  • Turmeric Powder -- 1/4 tsp
  • Coriander Powder -- 1 1/2 tsp
  • Cumin Powder -- 1 tsp
  • Chilli Powder --1 tsp
  • Oil -- 2 Tbsp
  • Tomato Paste -- 1 Tbsp
  • Salt -- to taste
  • Kasoori Methi (Dry Fenugreek Leaves)-- 1 Tbsp
  • Coriander Leaves -- 2 Tbsp finely chopped
  • Mint Leaves -- 2 Tbsp finely Chopped (optional)
  • Lemon Juice -- 1 tsp (optional)

Instructions

    To Make the Dough:
  1. In a large bowl add flour and salt. Add 2 Tbsp of oil and mix well into the flour. Add water little by little and make a soft dough. Coat the dough with the remaining oil and close with a lid. Let it rest for 2-3 hours.
  2. To Make the Stuffing:
  3. In a large pan heat oil. Add finely chopped onions and saute until they turn golden brown. Lower heat and add turmeric powder coriander powder, cumin powder, salt, chilli powder and mix well. Make sure the heat is at lower setting to prevent the masala powder from getting burnt. Now add tomato paste and mix well.
  4. Now add chopped potatoes and sprinkle few tablespoons of water. Close the lid and let the potatoes cook in medium-low heat setting. Check intermittently for the potatoes to not get burnt and if needed sprinkle few tablespoon of water just enough for the potatoes to cook. Alternatively boiled and cubed potatoes can be added instead of cooking them directly in the pan. Once the potatoes are cooked, adjust salt to taste, add cubed paneers, crushed kasoori methi, mint and coriander leaves. Switch off the flame and finally add lemon juice and mix well. Let the stuffing cool in a plate. It would be time saving when you make the stuffing when the dough is resting.
  5. To Make parotta:
  6. Take an small lemon sized ball from the dough and using a rolling pin make a thin flat disc. Dust the surface with flour to prevent from sticking. Make it as thin as possible. Add about 2 to 3 tablespoon of stuffing in the middle of the rolled dough. Cover the stuffing from left then right. Then cover from top and bottom making a packet.
  7. Heat a flat griddle or pan. Place the parotta with the sealed side facing down. Drizzle oil around the parotta and cook on high flame. When the under side of the parotta turns golden brown, flip carefully to the other side and cook till the other side turns golden brown too. Serve hot or let it cool completely before packing them in your picnic hamper. Enjoy!!!
http://sizzlingveggies.com/challenges/blogging-marathon/ceylon-parotta/

 

 

 

 

 

 

 

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  7 Responses to “Ceylon Parotta”

  1. Ah I surely agree these finger foods are much more interesting..I am all for regular plates and stuffs..and you should have said this is stuffed..very cool idea!

  2. What a lovely idea! I would love curl up with a book with a plate full of these by my side.

  3. I loved to read the idea about spreading out a blanket amidst the hustle bustle…made me dreamy for a while…and nice parotha recipe to pack off

  4. Moroccans also have almost the same type of pocket parottas, love the filling and am in love with those beautiful looking parottas.

  5. what a unqiue stuffed parotha – looks so good

  6. Very yummy looking Ceylon parathas. Love how cute and convenient they look.

  7. Very cute little parottas!

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