Spinach-Veg Stuffed Paratha

Ingredients
Grated carrots 1/2 cup
Grated cauliflower 1/2 cup
Boiled mashed potato 1/2 cup.
Green chilles finely chopped as required
Garam masala as required (optional)
Salt as required.

Oil 1 tbl spoon.

Preparation
Heat tea spoon of oil, fry the green chilles and carrot.
Add the salt, stir fry till all the water content in the carrot evaporates
Add the mashed potato and gram masala, stir till everything gets mixed evenly.

Dough preparation
Spinach 2 cups washed throughly
Wheat flour as required
salt as required

cook the spinach in a pan, draining all the water. Run the cooked spinach through the mixer, use this spinach puree to knead atta instead of water.

Paratha Preparation
Divide the dough and stuffing to lemon sized ball.
Flaten the atta into small chapathis.
Keep the stuffing in middle f chapathi, wrap the chapathi around the stuffing to make a ball.
Roll the balls and shallow fry them on tava.

Variations: other vegetables which I have used grated beetroot, chopped spinach, radish.

Rice-Potukadalai Roti

Ingredients

Rice flour 1/2 cup

Potukadalai (Fried gram) flour 1/2 cup

Sour butter milk 1 cup

Ginger 1/2 inch cube.

Green chilles 4 nos.

Carrot grated 1/2 cup

Turmeric powder 1/4 tea spoon

Chopped coriander leaves 1 table spoon

Mustard 1/4 teaspoon

Curry leaves as required.

Oil 2 table spoon

Water as required

Salt as required

Preparation

Grind ginger and green chillies to paste in mixer.

Mix rice flour, fried gram flour, buttermilk, water as required to make a batter (slightly thinner than dosa batter)

In kadai add little oil, add mustard , curry leaves, once the mustard splits, add ginger-green chillies paste, once the raw smell of ginger goes add grated carrots, turmeric, salt.

Once the carrot gets cooked add the batter, chopped coriander leaves, stir till all the water evaporates and batter becomes like a ball (chapati dough consistency)

Divide into 10 balls.

Roll out between oil greased plastic sheets.

Cook the roti on tawa, adding little oil.

Serve with tomato chutney.