X-Parota, X=Alu,Mulo,Peyanj

How to make alu(potato) parotha, mulo(sugar beet) parotha and peyanj(onion) parotha.

The process is a two step process. In first step one has to make a dough of smashed potato or raw mulo or onion.

STEP 1 :

Alu dough: Boil the potato and remove the skin. Then smash it and add salt, chilli powder, garlic, salt, little garam masala and any other masala you prefer except turmeric. Then make a dough of it. You can mix green chilli if you want.

Mulo dough: With a processor make very thin strips(like thred) of mulo. Then squeeze it. You will find some water coming out. Then after 2 minutes squeeze again so that all the water goes out. Then add masala as in alu parota. Here you can add ajwain. It is special for mulo parota. Then make a dough of it.

Peyanj dough: Cut the onion in small pieces and after adding masala make dough of it.

STEP 2 :

Now make dough with wheat flour (atta). This dough should be little softer so that it can flatten itself easily to take inside the dough of alu, mulo or peyanj.

Now we put alu dough = mulo dough = peyanj dough = x dough.

The relative size of atta dobe and x dough should have ratio 4:3 or 3:2 depending on your skill.

How to put x-dough into atta dough and flatten it :

First flatten the atta dough a little bit so that it seems to have enough area to cover the x-dough. Then cover the x dough with semi flattened atta dough. Then carefully flatten this mixture. If it seems some part of x dough coming out from inside, add raw atta in that place. It needs some practice. Anyway after some practice you will master it.

Then fry the resulting roti in a pan. For newcomers here are two processes to get parota out of this roti. One is with oil another is with butter.

For oil : Spray oil on hot pan and then place the roti on it. After sometime flip the roti so that the other side gets fried. This way when both sides will be equally oiled and fried, parota is ready.

For butter: Heat the pan, place the roti on it (don't add butter now). After sometime flip the roti. Now the top side is hot. Add butter to this side now. After sometime when the downside will be enough hot flip it. Now add butter this side now. After sometime when both side will be equally buttered and fried... parota is ready for eating.

Some variation: you can try making a mixed dough with potato+onion, potato+mulo or anything but do not try mulo+onion.