Whole Wheat Ceylon Paratas with Moong Sprouts - Kelangu Rotti - Srilankan Rotti

I had once prepared and posted a Ceylon Parata made with potatoes and chickpeas. It was a really tasty dish which does not even need any sides. This week when I had some sprouts, I thought why not try a similar rotti with it. And so I made this. It was quite good, though I would still vote for this one.



Avant Garde Cookies are making Srilankan dishes and I tried a couple that did not work out. So here is my choice. Will have to work on some more Authentic Srilankan Dishes.

Ingredients (Makes 10)

Wheat Flour 2 cups
All Purpose Flour 1 cup
Oil 2 tbsp
Salt to taste

For Stuffing

Onions 2
Potato 3 Boiled
Moong Sprouts 2 cups
Coriander Leaves 2-3 tbsp
Coriander Powder 1 tbsp
Red Chilli Powder 1 tsp

Oil and salt to taste

Grind to Paste

Ginger 1 inch piece
Garlic 6 pods
Cinnamon 1 inch piece
Clove 4
Star Anise 2
Fennel Seeds 1 tsp
Cumin 1tsp



Method of Preparation

1. Mix the All Purpose Flour (Maida) and Wheat Flour in a bowl. Add salt to it and mix well.

2. Add a little oil and the knead into a smooth dough by adding enough water. Remember that because of Maida it will require less water than regular chapatti dough.

3. Place in a bowl. Cover with cling film. Let this rest for a couple of hours.

4. Heat a little oil in a pan. Add finely chopped onions. Saute till it starts to brown.

5. Grind ingredients under - grind to paste. Add to the pan. Saute for a few more minutes.

6. Add moong sprouts and toss for a couple of minutes. Sprinkle some water and cover and cook till the moong is cooked.

7. Add salt, coriander powder and chilli powder. Mix well.

8. Finally garnish with some coriander leaves.

9. Divide the dough and stuffing to 10 parts.

10. Take one portion of the dough. Roll it into a big circle.

11. Add the stuffing and shape it into a square.

12. Fold the dough from left to right and right to left with a little overlap.

13. Fold from top to bottom and bottom to top with a little overlap.

14. Now it will resemble a parcel.

15. Heat a tawa and place the parcel on the pan. Cook on one side and then turn and cook on the other side. You can add a little oil or butter while cooking this.

Enjoy as is or with some raita. Another combination is a gravy called Salna. I will post recipe for that soon.

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S

Ceylon Parata with potato and channa stuffing

Ceylon Parata is a new recipe to me. I saw this a little while ago in my friend Radhika's blog. Really liked the idea. Have made it almost like her recipe skipping a couple of ingredients that I did not have.

The stuffing I made this time is with chickpeas and potatoes. It was really good. I might try with a different stuffing next time. We all loved this dish.

Never had it before and though Radhika says it is popular street food, I somehow missed it. But now I know to make it and it will be made at our house often.



Ingredients

For Dough 
Maida/APF  2 cups
Oil 4 tbsp
Salt 1 tsp
Water to knead

For stuffing
Cooked Channa 1 cup crushed
Potato 2 Boiled and mashed
Onion 1
Green Chilli 1
Coriander leaves 1/4 cup
Coriander powder 2 tsp
Chilli powder 2 tsp

Oil and salt to taste

Make a Paste
Onion 1
Ginger 1 inch piece
Garlic 5 pods
Cinnamon 1 inch piece
Cloves 3
Star Anise 1
Fennel 1 tsp
Cumin 1 tsp

Method of Preparation

For dough
1. Take the flour and salt in a bowl. Add a little oil.

2. Add enough water and mix into a dough like you make for chapatti.

3. Take some more oil in your hand and smear on the dough.

4. Divide into 6 portions.

5. Cover and let it rest for a couple of hours.

For the stuffing
1. Make a paste of all the ingredients under 'make a paste' - onions, ginger, garlic, cinnamon, clove, star anise, fennel and cumin. Keep aside.

2. Soak the chick peas overnight and pressure cook.

3. Boil potatoes and peal and cube them. I use a microwave to cook potatoes.

4. Heat oil in a pan. Add chopped onions and saute till it starts to brown.

5. Add green chillies and coriander leaves. Saute for another minute.

6. Add the ground paste and saute till the raw smell is gone.

7. Add Coriander powder, Chilli powder and salt. Mix well.

8. Add the cooked chickpeas and crumbled potatoes. Mix everything well. And cook for a couple more minutes. Switch off and let it cool.

9. Divide into 6 portions.

To make paratas
1. Take a portion of the dough. Roll it thinly into a big circle. Use the kitchen counter itself so that you can roll into thin big shape. Dont worry if it is not a circle. We will be folding it soon. :-)

2. Place a portion of the stuffing in the center. Pat it into a square shape.

3. Fold the dough from the left to the center. Then from the right to the center, overlaying a little to the left fold. Do the same from top to bottom and bottom to top making a parcel.

4. Heat a tawa and add a little oil. Place this parcel on the pan. Cook on one side.

5. Flip (adding some more oil to the pan) and cook on the other side.

6. Repeat for the rest of the dough.

You can eat this as is. My little one enjoyed it by dipping it in yogurt. It mellowed the heat a little for him. The spice level mentioned above is a little high for little ones. I took out his share before spicing up the rest of the stuffing. Please adjust according to taste.