Aloo Paratha

DSC02406

 

Ingredients:

For the dough:

1 cup Wheat Flour.

1 cup Maida.

Salt to taste.

1 tsp Ajwain.

1 tsp Oil.

Dry flour for rolling.

For the stuffing :

3 medium sized Potatoes (Boiled,deskinned and mashed.)

1 tbsp chopped Corriander leaves.

1 tsp Chilli powder.

1/4 tsp Turmeric powder.

Salt to taste.

Ghee for smearing.

Method:

In a big bowl mix together wheat flour, maida ,salt and ajwain. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.

DSC02400
Mash the potatoes. Mix potatoes, red chilli powder, turmeric powder, salt and chopped corriander

DSC03248

Divide dough into eight equal portions and make pedas.

DSC03249

Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing.Roll out to form a roti.

DSC03250

 

Place potato mixture on it and again make it into a peda.

DSC03251

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.

DSC03252

Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of  ghee, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of ghee on it.

Cook on low heat till golden brown. Serve hot with fresh yogurt or mango pickle.

Happy Cooking !!!

Sameera

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s