No functions, auspicious occasions and festivals are celebrated without Betel leaves which is called "Vetrilai" in Tamil, 'Thamalapaku" in Telugu and "Paan" in Hindi. Such an important leaf has lots of medicinal values too. It is very good for digestion and that is the reason, paan is served after a heavy meal on occasions. It has a strong peppery flavor which gives an immediate relief for cold and cough. Couple of fresh leaves will stop throat infection or cold in the initial stage and personally I had tested this and used to follow it till now. Lots of delicious recipes can also be prepared like vetrilai rasam..vetrilai satham etc...
Instead of serving the same Aloo paratha, I made a little twist by adding Vetrilai / Betel leaves to make it more healthy. The betel leaves has its own spicy taste so adjust the addition of leaves and red chilli powder according to taste buds. Lots of festivals coming all the way, so I have few recipes in mind to be made with the leftover betel leaves.. stay tuned :)
For Dough :
- 1 Cup Wheat Flour
- Salt to taste
- 1/2 Tbsp Oil
- 1/2 Cup Water ( Adjust water according to the dough consistency)
For Stuffing :
- 5 Betel Leaves / Vetrilai, Finely chopped
- 2 Potatoes, boiled and grated
- 1/4 Tsp Chilli powder
- A pinch of Turmeric powder
- Salt to taste
- Take wheat flour in a bowl and add salt followed by oil.
- Add water little by little and prepare a dough.
- Cover and keep side.
- Meanwhile, heat oil in a pan and add chilli powder followed by Turmeric powder.
- Add the chopped betel leaves and mix well.
- Now add the grated boiled potatoes, mix and cook for a minute.
- Remove from the flame and cool it for 5 minutes.
- Add salt to the potato mixture and mix well.
- Divide the potato - vetrilai mixture into 3 equal balls.
- Now, divide the dough also into 3 equal balls.
- Take one ball (dough) and roll it into small circle using rolling pin.
- Place the potato - vetrilai mixture and fold as given in the picture.
- Now roll the stuffed paratha into desired shape (round or square).
- Heat tawa and cook paratha on both the sides (smear oil).
- Remove from the flame and repeat the process for remaining dough.
- Serve hot.
Serve hot with Pickle and Curd.