Taro root and its leaves are used in making various dishes. Few days back, I tried to make its stuffed parantha and roti. It came out so nice and delicious that I have not imagined to that extent. Here below is its full recipe how I made it:
Ingredients
1 small sized boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For dough
2 cups of wheat flour
1 cup of water
handful of wheat flour for rolling
oil for frying
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2. Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post "how to boil kachalu" in this blog.
3. Now peel the boiled kachalu after getting it cool off completely.
4. Now keep it in the refrigerator for 2 to 3 hrs.
5. Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press. I prefer it to grate rather than mashing.
6. Before mixing all the ingredients for stuffing, make the dough with water. Take the same ratio of wheat flour and water. It should be soft. Keep it for 10 minutes.
7. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
8. Heat the tawa on medium flame.
9.Now make the balls out of dough.
10. Take one dough ball and roll it with rolling pin in round shape with the help of dry flour.
11. Place handful of kachalu mixture on rolled roti and gather it from all sides and make flat ball out of it. Now press gently with palm to make it more flatten. Now apply dry flour to it and roll it on wooden surface with rolling pin.
12. Next place it on heated tawa or non stick pan. When one side seems dry, turn it to another side and apply oil to both the sides and cook till it gets crispy.
13. Tempting kachalu parantha is ready to serve. It can be served with curd, butter, pickle and chutney.
Stuffed Roti
1. Follow the above mentioned method for parantha from steps 1 to 11.
2. After step 11, place the rolled stuffed roti on heated tawa. When it seems dry from one side turn it to the other side.
3. Now cook it by pressing some small kitchen cloth towel from both the sides or puff it on direct flame by turning very quickly on both the sides.
4, Swadisht stuffed kachalu roti is ready to serve. Little pure ghee can be applied to it. Enjoy it with curd.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
Chili Parantha
Gobhi Parantha
Stale Roti Chaat
All Purpose flour/Maida dhokla
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
1 small sized boiled kachalu/taro root
1 small finely chopped onion
2 tbsp of chopped onion green leaves
1 finely chopped green chili
1/2 cup of finely chopped cilantro
1 inch piece of grated ginger
salt to taste
1/2 tsp of garam masala
1/2 tsp of ajvain seeds
1 tsp of coriander powder
1/4 tsp of mango powder
For dough
2 cups of wheat flour
1 cup of water
handful of wheat flour for rolling
oil for frying
Method
1. Wash thoroughly with water to remove all the mud and dirt.
2. Now boil it in pressure cooker for 8-10 minutes depending on the size of the taro root. For this see the post "how to boil kachalu" in this blog.
4. Now keep it in the refrigerator for 2 to 3 hrs.
5. Now grate it with grater or cut into pieces and mash with any tong/chimta by holding between the tong and press. I prefer it to grate rather than mashing.
6. Before mixing all the ingredients for stuffing, make the dough with water. Take the same ratio of wheat flour and water. It should be soft. Keep it for 10 minutes.
7. Now mix grated kachalu, both the onion, cilantro, fresh green chili, ginger, salt, mango powder, garam masala, coriander powder, ajvain seeds/carom seeds and mix with hand.
8. Heat the tawa on medium flame.
9.Now make the balls out of dough.
10. Take one dough ball and roll it with rolling pin in round shape with the help of dry flour.
11. Place handful of kachalu mixture on rolled roti and gather it from all sides and make flat ball out of it. Now press gently with palm to make it more flatten. Now apply dry flour to it and roll it on wooden surface with rolling pin.
12. Next place it on heated tawa or non stick pan. When one side seems dry, turn it to another side and apply oil to both the sides and cook till it gets crispy.
13. Tempting kachalu parantha is ready to serve. It can be served with curd, butter, pickle and chutney.
Stuffed Roti
1. Follow the above mentioned method for parantha from steps 1 to 11.
2. After step 11, place the rolled stuffed roti on heated tawa. When it seems dry from one side turn it to the other side.
4, Swadisht stuffed kachalu roti is ready to serve. Little pure ghee can be applied to it. Enjoy it with curd.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
Chili Parantha
Gobhi Parantha
Stale Roti Chaat
All Purpose flour/Maida dhokla
--------------
Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
