" Aloo Paratha "
Ingredients
300gms flour
sufficient water to make the dough
salt to taste
5 to 6 medium sized potatoes
2tbsp fresh coriander leaves (finely chopped)
4 to 5 green chillies (finely chopped)
4 to 5 flakes of garlic (crushed)
1-inch piece of ginger (crushed)
1tsp cumin seeds juice of one lemon
1/2 cop oil,ghee or butter
Method
Knead a semi-soft dough with wheat flour,sufficient water and salt to taste.
Boil the potatoes and mash them when still hot.
Add finely chopped coriander leaves,green chillies,crushen garlic and ginger,cumin seeds,lime juice and salt to taste.
Mix well.Divide the potato mixture into equal rounds.
Similarly do the sames with the dough.Roll out the portion of the dough into a small chapati,spread a tsp of oil evenly on the rolled out chapati,place a portion of the potato mixture in the centre of the chapati.
Gather the edges to make a round flat peda. Lightly dust the surface with flour and roll out the peda into six-inch parathas.
On a hot griddle roast both sides of the paratha till they turn a shade of golden.
Grease with ghee,oil or butter.
Serve hot with plain curds,slices of onions and tomatoes,green chillies,lemon wedges,green mint chutney and mango pickle.
Ingredients
300gms flour
sufficient water to make the dough
salt to taste
5 to 6 medium sized potatoes
2tbsp fresh coriander leaves (finely chopped)
4 to 5 green chillies (finely chopped)
4 to 5 flakes of garlic (crushed)
1-inch piece of ginger (crushed)
1tsp cumin seeds juice of one lemon
1/2 cop oil,ghee or butter
Method
Knead a semi-soft dough with wheat flour,sufficient water and salt to taste.
Boil the potatoes and mash them when still hot.
Add finely chopped coriander leaves,green chillies,crushen garlic and ginger,cumin seeds,lime juice and salt to taste.
Mix well.Divide the potato mixture into equal rounds.
Similarly do the sames with the dough.Roll out the portion of the dough into a small chapati,spread a tsp of oil evenly on the rolled out chapati,place a portion of the potato mixture in the centre of the chapati.
Gather the edges to make a round flat peda. Lightly dust the surface with flour and roll out the peda into six-inch parathas.
On a hot griddle roast both sides of the paratha till they turn a shade of golden.
Grease with ghee,oil or butter.
Serve hot with plain curds,slices of onions and tomatoes,green chillies,lemon wedges,green mint chutney and mango pickle.