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Wednesday, July 28, 2010

Aloo Paratha




For the Dough:

Wheat flour (atta): 1 cup
Lukewarm water: 1/2 cup
Salt to taste

For the potato filling:

Boiled potatoes: 2 large
Cumin seeds: 1 tea spoon
Powdered ajwain seeds: 1/2 tea spoon
Green chillies: 1 (finely chopped)
Cilantro (corriander leaves): 2 tea spoon

Method:

Step1: Mix the wheat flour with lukewarm water and make a soft dough. Add one tea spoon of oil and knead the dough for some time. Cover it with damp cloth and keep aside for 15 minutes.
Step2: Mash the boiled potatoes and mix cumin seeds, powdered ajwain seeds, chopped green chillies, cilantro together.
Step3: Make the above mixture into balls of equal size.
Step4: Roll the dough into circles and place the potato balls in the center and seal them together by pulling the edges.
Step5: Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides.
Step6: Place the paratha on a skillet and add one spoon of oil. The paratha will puff on the edges and turn golden brown.
Step7: Flip the paratha over and add one tea spoon of oil. wait until it turns golden brown.

Garam parathas are ready. Serve with raita or pickle!

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