1 cup all purpose flour
1 cup wholewheat pastry flour
1 tsp baking powder
1/2 tsp salt
8 tbsp vegetable oil
1/2 cup plain yogurt
5 tbsp warm water
2 tbsp vegetable oil
1/4 kalonji seeds
1/4 tsp turmeric
1 tbsp fresh minced ginger
3 tsp seeded,chopped fresh green chili
1/2 tsp salt
1 cup very finely minced or cooked carrots
1 cup mashed,peeled,cooked baking potatoes
1/4 tsp garam masala
1 tbsp fresh lime or lemon juice
3 tbsp finely chopped fresh cilantro
1. Heat oil in a skillet, about 1 0 inches in diameter,over medium low heat. Fry kalonji seeds
for a few seconds. Stir in turmeric ,ginger,green chili,and salt and fry for a minute. Stirring
often .Add potato and continue to cook for several minutes, stirring often.Remove from the
heat. Blend in garam masala ,lime juice ,and cilantro. Transfer to a bowl and let cool
2. Sift the flours,baking powder ,and salt into a large bowl,gradually add oil and yogurt and mix well.
Knead for at least 10 minutes until dough is smooth and pliable. Cover with a damp cloth and let
rest at room temperature for 1 hour.
3. Divided dough into 8 equal portion. Roll each into a smooth ball between the palms of your hand.
On a floured work surface ,roll out one portion into a flat disc about 6 inches in diameter. Place 2
tbsp of the filling on the center of the disc and spread evenly to about 1/4 inch from the edges.
roll another disc of similar size and place on top of the filled disc. Moisten the meeting surfaces and
pinch the edges together,making sure they are completely sealed.
4. Heat a lightly oil griddle until it begins to smoke, then heat to low. Placed the parota on griddle and
spoon 1 tsp oil all around the edges. As soon as brown spot appear all over the bottom ,flip the bread
and cook the other side, adding a little more oil if necessary. Remove from the heat.