Indians love to have parottas for breakfast, and if they are tandoori, the pleasure doubles. When mentioning parottas from Murtal, one imagines a large, hot, and generously oiled parotta. The potato parotta is especially delicious, served with yogurt and pickled peach. However, it is not possible to visit Murtal constantly. Nevertheless, you can prepare a large and tasty potato parotta in Murtal style at home without using a tandoor.
The specialty of this dish is that little effort is required to roll it out. If the dough is kneaded correctly and the filling is prepared, the parotta can be easily stretched by hand. Next, a simple way to prepare a parotta similar to the one sold in Murtal is presented.
Ingredients for Murtal-style Potato Parotta
The recipe lists ingredients for the potato filling, for the parotta itself, and for serving.
Preparation Method
First, thoroughly mash the boiled potatoes. Add salt to taste, a little red chili, amchur powder, finely chopped cilantro, thinly sliced onion, green pepper, and fresh coriander. All components must be well mixed by hand or spoon.
It is important to ensure that the potato filling is not too wet. The parotta will be easy to cook from a dry and well-mixed filling.
Next, take a large ball of dough weighing about 160 grams. Dust it with a little dry flour and lightly roll it out. Do not make it too thin, as a generous potato filling will be placed inside.
Place the prepared potato filling in the center of this sheet. Lift the edges and tightly wrap the filling inside, sealing it carefully.
Heat a frying pan. Place the prepared filling on the hot pan and slowly spread it outwards with your hands. Parottas from Murtal are known for their large size, so do not be afraid to make it quite large.
If the dough is kneaded correctly and the filling is not too runny, the parotta can be easily stretched by hand, without using a rolling pin. After the parotta is stretched, sprinkle a little water on the top surface and lightly dust with the remaining dry flour. Then start cooking on the pan, moving from the edges towards the center.
When light golden spots appear on the bottom side, flip the parotta and fry the second side until cooked. Generously brush the finished parotta with oil. Rub the oil over the entire surface, and then gently press the parotta. This will open up the layers and further improve the taste.
Hot potato parottas in Murtal style should be served with pickled peach and cold yogurt. This large, crispy, and oily parotta made at home will surely remind you of the taste of local eateries in Murtal.
