This season, parota can be had for breakfast or tea in the afternoon. You can make it in different flavors.
Spinach Parota:
Ingredients: 2 cups flour, 300 grams spinach (leaves only except stalks), 1 inch ginger, 1 green chilli, water as required, salt to taste, oil or ghee for frying parota.
Method: Boil enough water in a pot. Boil for 1-2 minutes with the washed spinach. Drain the water and blend with spinach, ginger and green chillies in a blender. Puree was made. In another bowl, mix flour and salt to taste. Now make a smooth dough by mixing puree and water. Cover with a damp cloth soaked in a little oil for half an hour. Then cut lentils from it and spread dry flour and take sand like bread. Spread dry flour on top with a little oil. Fold in four folds like parotta. Then the balloon. Lightly fry both sides of the parotta in a hot pan. Spread a little oil or ghee of your choice. Fry well and serve hot with sour-sweet raita.
Potato (Aloo) parota:
Ingredients: 2 cups flour, 2 cups potato (boiled) 1 tbsp cumin powder 1 tbsp, 1 tbsp onion powder, 1 tbsp raw chilli powder to taste, 1 1/2 tbsp coriander powder, salt to taste, oil or ghee. For frying, water as needed.
Method: Mix a little salt and one and a half teaspoon of oil or ghee with flour. Now take the moth well with adequate amount of water. Apply a little oil and cover with a damp cloth for half an hour. In another pot, boiled potatoes should be seasoned with salt to taste, cumin powder, onion-pepper-coriander leaves. Then take a little bigger lentils from the flour dough. Fill it with mashed potatoes and cover your mouth well. Spread dry flour and take sand carefully. Lightly fry both sides before frying in a hot pan. Then fry it red with ghee or oil and serve hot with coriander chutney.
Garlic parota:
Ingredients: 2 cups of flour, 1 teaspoon of garlic, 2 teaspoons of crushed garlic, salt to taste, water as required, oil for frying and frying.
Method: Fry the garlic in 4 tablespoons of oil till golden. Flour or flour should be mixed well with 1 tablespoon of oil, salt and water as required. Then cut lentils from it and take sand like round bread. Spread the fried garlic and the oil and spread the dry flour on it. The bread should be rolled long from one side. Then roll it like a jilapi. Spread a little flour or flour and sand the parota. Then sprinkle with light water. Heat oil in a frying pan with a little garlic paste and put parota in it. Serve with reddish fried potato dumplings or roasted meat.
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