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Wednesday, September 16, 2009

Aloo ka parantha


Serves: 4, Preparation time: 40 minutes


Ingredients:
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
Butter
Salt as per taste


Method:
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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