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Aloo Paratha Recipe Submitted by: sonal | Date Added: 5 Oct 2009
Listed in: Rice, Noodles, Pasta, Breads
IngredientsAtta (Chappathi flour) - 1/2 kg
Ghee - 2 tbsp
Poatoes - 2
Onion - 1
Green chillies - 3
Chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - a bunch
Dry mango powder - 1/2 tsp (optional)
Salt to taste
Oil as requiredCooking InstructionsMix the atta with warm water and ghee adding enough salt to make a firm dough. Knead well for about 7 minutes. Leave to stand for about 15 mins. Chop the onion and the green chillies and coriander leaves finely. Boil or microwave the potatoes until soft. Remove the skin and mash. Mix with salt , spices, chopped green chillies, coriander leaves and onions. Divide the dough in to 10 balls of equal size. Roll out a ball partially and fill with potato fillling in centre. Again make into a closed ball and roll out to full size. Repeat for all the 10 balls. Heat a tawa. Grease with oil and cook the parathas turning sides until both sides are slightly brown and crispy. Serve hot with raitha.Photos (Click to enlarge) :

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Visitor Comments (4):

This looks like batchelors way or NRI way, not the traditional one, like microwave potatoes and all.Left by: jigar (16 Mar 2010)

admin please make changesLeft by: sonal (16 Mar 2010)

atta - wheat flour for those who know, you are right it should be mentioned wheat flour for those who dont know. About serving , yes the traditional way is pickle/desi ghee/ buttermilkLeft by: sonal (16 Mar 2010)

which flour) 1) wheat flour 2)gram flour 3)rice flour 4)corn folur (B)where is the heeng and sonf in your aalu paratha recipe. (C) why it to be severed with raita. it always served with pickle and desi butter milk along with pure desi butter or ghee.Left by: vivek parihar (9 Mar 2010)

 

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