VEGETABLE SQUAREATHA
This is what you’ll need
Potatoes: 2
Peas 1/4 cup
Carrot: 1 (grated)
Onion: 1 (finely chopped)
Coriander leaves: 2tbsp (chopped)
Ginger garlic paste: 1tsp
Chilli powder: 1tsp
Turmeric powder: 1/4tsp
Coriander powder: 1tsp
Cumin powder: 1/2tsp
Salt to taste
Oil: 1tsp
For the dough
Wheat flour: 1 heaped cup
Oil: 1tbsp
Yoghurt: 2tbsp
Ajwain: 1/2tsp
Warm water: As required
Salt to taste
Let’s get cooking
1. Pressure cook potatoes. Cool, peel, mash and keep aside.
2. Make a sift dough with the dough ingredients and keep aside.
3. Heat oil in a pan and saute the onions until transparent.
4. Add the ginger garlic paste and fry for another minute.
5. Add the dry powders, carrots and peas. Fry well.
6. Add salt lower the flame and cook for 5 minutes.
7. Add the coriander leaves and mix well. Let the mixture cool.
8. Add the mashed potatoes and divide into small balls. Divide the kneaded dough into the same number of balls as the mixture.
9. To make the squareatha, first roll out the dough into a circle. Place a spoonful of the stuffing in the centre. Fold lengthwise one side over the other.
10. Then fold it from above to below, so that it forms a square shape. Press gently to seal.
11. Roll well in flour and roll into a square shape.
12. Fry on a hot tawa with oil, turning at regular intervals until nicely brown.
Approximate preparation and cooking time: 45 minutes

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