This is a spicy version of the Sweet Obbattu which is prepared during Ugadi. This is usually called Khara Obbattu. This can also be called as stuffed paratha.
2 Cups of All Purpose Flour / Maida
2-3 Medium Potatoes (Boiled, Peeled & Mashed)
1 Medium Onion (Finely Chopped)
1 Generous Pinch of Turmeric
4-5 Green Chillies (Finely chopped/Paste)
1/2 Tsp Mustard Seeds
5-6 Curry Leaves (Finely chopped)
1-2 Tsp Channa Dal
3-4 Tbsp Fresh Coriander (Finely chopped)
Salt to taste
4-5 Tbsp Oil
– Cook the Potatoes, peel and mash them. Keep aside.
– In a bowl, mix all purpose flour, turmeric, 1/4 Tsp salt. Add water and make soft dough out of this. (Dough should be such that if you push the dough with your fingers, it should go smoothly). Add 2-3 Tsp of oil at the end. Keep aside.
– Heat 2-3 Tsp of oil in a kadai. Add mustard and allow spluttering.
– Add the channa dal and fry till slightly brown.
– Add Onion, green chillies, curry leaves, salt & turmeric. Sauté till onion is translucent.
– Add smashed potatoes and coriander and mix well.
– Divide into equal size balls (size of small orange). Keep Aside.
– Take a smooth paper or a thick plastic sheet or plantain leaves, grease with oil, place a small orange sized portion of the dough and spread slightly, so as to keeping the center intact and spreading only the outer portion.
– Place one potato filling in the middle and cover it by pulling the edges of the dough one by one from all sides towards the centre and seal the mixture.
– Roll this as a paratha either with a rolling pin or your palm.
– Remove the paratha on to your greased hand and place on a heated tawa.
– Oil the edges and cook both sides till slight brown on medium flame.
– Serve hot with curd or tomato sauce.