Xacuti Potato Stuffed Paratha

Xacuti Potato Stuffed Paratha is a fusion paratha made with aloo spiced with Goan Special Xacuti Masala Powder. This paratha makes a wonderful meal anytime.

When I came to pick up X, I suddenly remembered that I had Xacuti from Goan to make forever! So I thought it was a wonderful try with making these parathas with Xacuti Curry Masala. I checked if somebody has already done it and couldn’t come up with any results.

So I thought Mega BM really pushes to think beyond our regular thoughts. I was really glad that I thought of this dish and not resort to some vague usage of X. I made the special Xacuti Masala Powder for this and made this for our dinner.

It’s so surprising how we have almost reached the last few days and we have managed to blog nonstop even though I began very late.

X is a fusion of Goan Xacuti as Stuffed parathas in the AtoZ Flatbread and More, where I am doing AtoZ Indian Flatbread. If you are curious to know what’s X in the  AtoZ Dosa Varieties, do check it out.

A to Z Indian Flatbreads:

A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi
Q for Qeema Naan
R for Roghni Roti
S for Seyal Fulka
T for Tikadia
U for Ubbu Roti
V for Veechu Parotta
W for Warki Poori

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Step By Step Pictures for making Xacuti Potato Stuffed Paratha

Xacuti Potato Stuffed Paratha

Ingredients Needed:

For the Outer Layer

• 2 cups Wheat Flour
• Salt to Taste
• Water as required

For the Stuffing

• 1 cup Potato boiled and mashed
• 1/2 cup Onions juliennes
• A Pinch Turmeric Powder
• 1 tsp Red Chilli Powder
• 1 tsp Xacuti Curry Powder
• 2 to 3 Green Chillies
• Salt to taste
• 2 tsp Cooking Oil
• Handful Coriander Leaves finely chopped

How to make the Xacuti Potato Stuffed Paratha

For the Outer Layer

• Take the flour and salt in a bowl, knead to a soft dough using just enough water. Let it rest for 30 mins.

For the Stuffing

• Wash and slash the potatoes. Microwave for 6 mins. Soak in water and peel the skin.
• Mash it well.
• Heat a nonstick pan and saute onions in oil.
• Add the mashed potatoes along with chili powder and green chilies.
• Mix well and cook for 5 mins. Then add the xacuti powder. Combine everything.
• Finally, add finely chopped coriander leaves.

For making the paratha.

• Divide the dough into equal balls.
• Dust and flatten on the sides. Place a spoonful of stuffing in the center and seal it well.
• Flatten and dust it well with flour.
• Roll out to a thin roti of 6 inch disc.
• Heat a tawa and grease it with oil.
• Cook the paratha on both sides with oil.
• Serve with pickle and curds.

Xacuti Potato Stuffed Paratha

Xacuti Potato Stuffed Paratha is a fusion paratha made with aloo spiced with Goan Special Xacuti Masala Powder. This paratha makes a wonderful meal anytime.

• CourseBreakfast, Dinner
• CuisineGoa
• By Cook MethodStovetop
• OccasionWeekend Special
• By DietKid Friendly
• Dish TypeIndian Flatbread

Ingredients

For the Outer Layer

• 2cups Wheat Flour
• Salt to taste
• Water as required

For the Stuffing

• 1cup Potato boiled and mashed
• 1/2cup Onions juliennes
• A Pinch Turmeric powder
• 1tsp Red Chilli powder
• 1tsp Xacuti Curry Powder
• 2 to 3 Green Chillies
• Salt to taste
• 2tsp Cooking Oil
• Handful Coriander leaves finely chopped

Instructions

For the Outer Layer

1. Take the flour and salt in a bowl, knead to a soft dough using just enough water. Let it rest for 30 mins.

For the Stuffing

1. Wash and slash the potatoes. Microwave for 6 mins. Soak in water and peel the skin.
2. Mash it well.
3. Heat a nonstick pan and saute onions in oil.
4. Add the mashed potatoes along with chili powder and green chilies.
5. Mix well and cook for 5 mins. Then add the xacuti powder. Combine everything.
6. Finally, add finely chopped coriander leaves.

For making the paratha.

1. Divide the dough into equal balls.
2. Dust and flatten on the sides. Place a spoonful of stuffing in the center and seal it well.
3. Flatten and dust it well with flour.
4. Roll out to a thin roti of 6 inch disc.
5. Heat a tawa and grease it with oil.
6. Cook the paratha on both sides with oil.
7. Serve with pickle and curds.

Recipe Notes

Xacuti Masala Powder has a long shelf life and can be preserved in refrigerated.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

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Posted in: Indian Cook