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Wednesday, September 16, 2009

Aloo ka parantha

Serves: 4, Preparation time: 40 minutes

6 potatoes (large) boiled
1 large onion finely chopped
1 green chilly finely chopped
1 inch ginger finely chopped or grated
6 tsp coriander leaves finely chopped
1 tsp aamchur
1 tsp red chilly powder
1 tsp coriander powder (dhaniya)
1 tsp cumin powder (jeera)
4 cups whole wheat flour (atta)
Refined oil
Salt as per taste

For the cover make dough out of whole wheat flour (atta) just as we do for making parantha or roti. For softness add 2 tsp refined oil and fresh malai (picked from refrigerated milk). Mash the potatoes and mix all the ingredients (except oil and butter). Take a small lemon sized dough and roll it into a small circle, add 2 tsp of mashed potato, cover all the sides and roll to give it a circular shape.Heat a flat pan, keep the flame on high and put the parantha and let it get dry form both the sides, once dry add 1 tsp each on both the sides. Turn around the parantha upside down so that it is cooked well. When it is golden brown in color, take it out. Add a piece of butter on top and serve hot with curd and salad.

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