recipe of aloo paratha





Its an Indian recipe, basically from north india, a stuffed potatoes mixture rolled in parathas ,served hot with chutney or yogurt or you can have it with pickle as well.Its 1 of a kind dish which almost every 1 likes it from granny to kids...infact my grandma use to  always say make aloo parathas on low flame so that it cooks well whereas it turns out crispy & good in color. This tip has always made my parathas taste yumm...so here is my recipe of aloo paratha.








INGREDIENTS:

For the dough:
2 ¼  cup whole wheat flour [ gehun ka atta}
½ tsp salt
2 tbsp ghee.

 For the filling:
3-4 boiled potatoes                                                                                       
1 tbsp chopped coriander leaves { hara dhania)
2 tsp dried mango powder (amchur powder)
2 tsp red chillie powder
1 ½  tsp cumin seeds (jeera)                                                                             
1 tsp lime (lemon juice)
Salt as per taste
Ghee or oil

{Optional: if you want more spicy you can add green chillies finely chopped }

METHOD:

Dough-
Add flour, water, salt, ghee mix them well & knead into a semi-soft dough.keep aside.

For the filling-
1.     Roast the cumin seeds n crush them into powder.
2.     Now mash the potatoes add salt,cumin powder,mango (amchur powder) coriander leaves( hara dhania) lemon juice,red chilli powder.
3.     Mix them well & keep aside.

How to make parathas:

1.divide the dough into 9-10 portions.
2. Roll out the dough portion into a circle of 125 mm. approx 5" diameter
3.place a portion of prepared potato filling in the center of the dough circle.
4.get all the edges in the center & seal tightly
5.dust in some flour & roll out into a paratha carefully.
6.cook the paratha on a non stick pan by using little ghee or oil.
7.cook on low flame till its completely done from both the sides.
8.repeat the same procedure with the remaining dough & potato mixture.
9. serve hot with chutney, yogurt or pickle.

PREPARATION TIME: 40 mins.
SERVES:8- 10 people.


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