Stuff farata with potato

Ingredients -
Potato mash
 

3 to 4 medium potatoes, boiled and mashed
1 onion very finely chopped, to amalgamate well with potato mash

1 or 2 green chilies, chopped finely

1 tea spoon cumin powder

1 tea spoon whole cumin

2 to 3 tsp finely chopped coriander leaves (optional)

salt to taste

Butter (melted) required for roasting farata

for the dough:

• 2 cups  flour
• ½ tsp salt
• 1 to 2 tsp melted butter
• water as required for kneading

serving suggestions:

• white butter
• Any curry of your choice

 

preparing the aloo stuffing:

1. first boil the potatoes and peel them. you can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
2. chop and then mash the potatoes with a potato masher or a fork.
3. the potatoes should be mashed very well, to avoid lumps.
4. now add the chopped green chilies, cumin powder, cumin seeds and salt.
5. mix the spice powders and green chilies with the mashed potatoes very well.
6. Add chopped coriander leaves a variation is to add finely chopped onions.

preparing dough:

1. in another bowl or pan, take flour and make a well in the center.
2. Add salt, melted butter and about half of the water.
3. Bring the mixture together and knead into a smooth soft dough.
4. Cover and keep the dough aside for 20 to 30 minutes.

Assembling and rolling farata and potato

1. Pinch two small balls from the dough, flatten them and dust with flour.
2. With a rolling pin, roll them into about 4 to 5 inches diameter rounds and try making both the rounds of the same size.
3. On of the rolled circle, place the potato stuffing( make small balls with the potato mixture) in the center.
4. Place the second circle of farata on top.
5. Press the edges to seal the farata and potato
6. Then spread flour on a flat surface and roll the stuff farata gently to thinner one

Cooking of the farata

Heat a pan and add melted butter on it

Place the farata in the middle and let roast until it change colour lightly

Then turn it to the other side for cooking

Spread a little melted butter

Once you see both side ready

Remove from heat

 

Serving suggestion: serves hot with chutneys, curry or any spread of your choice