Potato Parota My style

Potato Parata or Parante ...as said in North India is very famous all over the world now a days. These Potatoes have many good qualities. Potatoes are an excellent source of fiber, vitamins and minerals that protect against cancer and promote heart - health. Like wise, eating potatoes can reduce inflamation. Eating potatoes can increase brain function. Potatoes contain Vitamins C and B complex, potassium, magnesium, zinc and phosphorus.
Wheat flour is rich in fiber, contain Vitamins and it regulates the blood sugar.

Potato Parota can be eaten for breakfast, lunch or dinner. Even you can have them for snack in the evening time. Remember Potato Parotas are stomach filling. All age group people will enjoy having these Parotas.

Things needed:
Wheat flour : 2 Cups
Potato : 2 ( large )
Chilly Powder : 1/2 Tea spoon
Cummin Seeds powder: 1 Tea spoon
Salt : to taste
Coriander leaves : 4 to 6 sticks
Oil : 3 to 4 Table spoons
Method:
1. Boil potatoes in a pressure cooker for  6 to 8 minutes. leave it for cooling.
2. Wash and cut coriander leaves. Remove the skin of the cooled potatoes.

3. Now take a big bowl, add cut coriander leaves, red chilly powder and jeera. Add potatoes and mix it thoroughly and keep this mixture aside.

4.. Now take a big bowl. Add wheat flour. Add salt and 1 tea spoon of oil and prepare dough with required water and keep it aside.
5. Divide the dough into small balls. Take one portion of the dough and roll a little.
6. Place the potato mixture in the middle and close it from all sides.

7.Roll this with dry wheat flour
(so that it does not stick to the roller) and make parotas.

8. Keep a frying pan on the fire, heat for 1 minute, put 1 tea spoon of oil and cook rolled parota. Turn the other side and cook for 1 to 2 minutes.
9. Repeat the same with other parotas too.

 Serve Hot Potato parotas with yoghurt or tomato ketchup.
 Note : Take little (1 to 2 drops) oil and spread it on the chapati before placing the potato mixture)  You can easily stuff the mixture and parota comes out soft and tasty too. Do not overboil the potatoes. You can use ghee instead of cooking oil. Ushing ghee for Parotas will be tasty but not good for health.
Serves :  2 to 3 
Time : 30 minutes for the parotas. (Boiling extra 20 minutes..since you need to wait for the pressure cooker to cool down naturally).

Wheat Flour Papdi( crispy ) Chat

Papadi is a fried fritter normally prepared using Maida. Chats are every one's favourite.
Papadi is used for preparing chats of many kind. Like Dahi papadi chat, Papdi chat and Sev papdi Papadi is used for preparing chats of many kind. Like Dahi papadi chat, Papdi chat and Sev papdi chat..etc.

Papadi chat with Sweet and Spicy Chutney (Without Curd )

                         
You can have them with  Thick Curd on the top  with Sweet and Spicy Chutney.

I love chats with simple with mild spices. Most of the time I do prepare papdis at home and enjoy eating.  Preparing chats at home has many advantages like, You can be just sure what you are eating and that is more important to me. Another one is you can eat as many papdis. You can choose your own spreadings.
I have used wheat flour, moong dal and some spices. It has turned out crispy and exactly what I wanted.

Ingredients:

Papdis :
Wheat Flour : 1 cup
Moong Daal: 2 Table spoon
Chilly Powder: 1 Tea spoon
Asafotodia: a pinch
OIl: 1 cup ( to fry Papdis )
Chat Mixture :
Onion: 1
Coriander leaves: 4 to 6 sticks
Carrots : 1
Boiled Groundnuts : 2 Tablespoons
Fried GroundNuts : 2 Tablespoons
Dahi/Curd/Yogurt : 1/2 Cup
Chat Masala : a pinch

Method:

1. Papadi : 
1. Soak Moong Daal for ten mintues.
2.Put wheat flour in a big bowl and add salt.chilly powder, Jeera/cumin seeds, ingh and mix it well.
3. Wash soaked moong dal and remove all the water from moong dal. Add moong dal to the flour.
4. Mix it well and add a teaspoon of ghee. Mix again nicely. Add required water and prepare dough.

5. Kneed the dough nicely and divide the dough into small portion.
6. Take a small portion and give a ball shape. Dip in wheat flour and roll that into small poori shape.

7. Prepare some small papads and arrange them in a plate.
8. Keep a  pan on the fire and heat. Put oil and let it get heat. Fry papadis on low flame till they turn crispy on both sides. (Do not burn them as black).

9. Remove fried papdis from oil and put it on a kitchen tissue.
10. Repeat the same with remaining dough.
11. Keep fried papdis in a big bowl.

Note : Fry them on low flame so that it turns crispy. Adding more chilly powder is optional. Normally papdis have only salty taste. (Plain). You can not keep them for long. It turns saggy and soft.
Toppings : 
1. Wash and cut onions into thin. Cook groundnuts and remove the shell and keep it aside.
2. Keep a pan on the fire and dry roast or fry groundnuts with very little oil. Keep it aside.
3. Grate carrots and put it in a big bowl. Add cooked ground nuts, cut oinions.
4. Wash and cut coriander leaves into thin. Mix carrots and other ingredients nicely.
5. Add salt and chat masala to the carrots, onions, coriander leaves and boiled ground nuts.
6. Mix it well and keep the toppings ready.

Sweet and spicy chutney.
Wash and grind mint/pudina, coriander leaves, jeera/sonf 1 tablespoon of jaggery and little tamarind together with salt. Use very little water to grind it. Remove from the mixi jar and put it in a bowl.
Servigng :
1. Arrange the papdis in a plate and put some carrot - onion mixture on the top.
2. Add littel sweet and spicy chutney. Top up with roasted or fried groundnuts.
3. Papdi Chat is ready to serve.

4. You can add little dahi on the top serve Dahi/Curd papdi chat.

Note :
Adding more /less chat mixture is optional. Adding more spice to the chat mixture is optional.
Adding boiled potatoes on the top of papdis is optional. ( I did not use potatoes).
All together : 1 Hour
Serves : 3 to 4 .