ALLO KA PARATHA
Author: prince // Category:
Paratha with potato stuffing. Alloo ka paratha is everyone's favourites. It is often eaten for breakfast. Sometimes it is served at lunch because it is a substantial meal itself.
Ingredients:
2
cups flour, whole wheat
1
teaspoon salt
.
- water for mixing
.
- ghee for frying
.
For Filling -
4
medium potatoes
1
small onion, finely chopped
2
whole green chilies, crushed
1
teaspoon coriander seeds crushed
1
teaspoon ajowan (carum)
1
teaspoon salt,
1
teaspoon red chili powder
1
teaspoon coriander leaves, choppedHow to Cook:1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes. 2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions. 3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. 4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter. 5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown. 6. Serve with yogurt or Raita.
This recipe serves 6 people.Preparation Time: 30 minutes.Cooking Time: 30 minutes.Serving Options:Serve HotTry Raita with this dish
Ingredients:
2
cups flour, whole wheat
1
teaspoon salt
.
- water for mixing
.
- ghee for frying
.
For Filling -
4
medium potatoes
1
small onion, finely chopped
2
whole green chilies, crushed
1
teaspoon coriander seeds crushed
1
teaspoon ajowan (carum)
1
teaspoon salt,
1
teaspoon red chili powder
1
teaspoon coriander leaves, choppedHow to Cook:1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes. 2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions. 3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. 4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter. 5. Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown. 6. Serve with yogurt or Raita.
This recipe serves 6 people.Preparation Time: 30 minutes.Cooking Time: 30 minutes.Serving Options:Serve HotTry Raita with this dish
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