Thursday, 23 July 2015

Aloo Paratha

Aloo Parantha

For Dough
Wheat Flour – 2 cup
Ghee – 1 tsp
Salt to taste
For stuffing
Boiled Potatoes -- 3-4 (grated and mashed)
Chopped Coiriander leaves – 2 tsp
Chopped Green chillies – 2 (optional)
Mango powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Oil/Ghee for frying

Mix flour with a little salt. Add ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Mix potatoes, chopped coriander leaves, chopped green chillies, mango powder and red chilli powder in a bowl. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Put some prepared mixture in the center and sprinkle little salt. Join all the edges of the dough (rolled chapati) to seal mixture in the center and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee on both sides until brown spots appear. Serve hot with pickle, curd or tea.

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