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Aloo Paratha


  • How to make stuffed aloo paratha:







  • Ingredients:
         1. Potato/Aloo (5-6 no)
         2. Onion (1 no chopped)
         3. Green chillies (4-5 no chopped)
         4. Cumin seeds (jeera)
         5. Turmeric powder (half tspn)
         6. Salt to taste
         7. Oil
         8. Wheat flour (2-3 small bowls for dough)
         9. Water
        10. Coriander leaves (chopped)




  • Preparation & Cooking:
         1. Cook the potatoes in pressure cooker for 1-2 whistles on low-medium flame.
         2. After the potatoes are cooked cool them,take out the outer skin of the potatoes.
         3. Smash the potatoes with hands,add the chopped onion & green chillies.
         4. Add turmeric powder,cumin seeds,salt to taste & chopped coriander leaves.
         5. Mix well all the ingredients & keep aside.
         6. Take the wheat flour in a broad vessel,add water and knead into a dough.
         7. Make the dough slight hard as we have to stuff the potato mixture.
         8. Take a lemon size or slight bigger than lemon size of the wheat dough.
         9. Roll on the small dough to make small roti, take some potato mixture in a spoon 
             and keep on the roti.
       10. Gather the roti from all the sides like making a modak. Press it in the middle 
              slowly with hands.
       11. Close the filling and sprinkle some wheat flour and slowly roll on to make a roti.
       12. If some potato mix is coming out, cover it some dough or put some wheat flour 
             over it.
       13. Heat the pan,and place the paratha over the pan. Let it cook from one side.
       14. Add oil on the sides of the paratha, flip the side & spread some oil over the other
             side of the paratha.
       15. Cook from both the sides till it is slight brown.
       16. The aloo paratha is ready. Serve with tomato sauce or curd/dahi.



  • Servings: Seven-Eight.


  • Notes:
         1. Add some ragi/nachani flour with the wheat flour while making dough or 
             you can use multi-grain atta also to increase the nutrition value of the paratha.


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