Tuesday, September 12, 2006

Aloo Paratha

Aloo Paratha
2 Cups wheat floor
Salt to taste
2-3 Potatoes
1 green Chilli
1/4 cup coriender leaves
Cumin seeds
1 teaspoon lemon juice
Method for Dough:
Mix the dry flour properly with salt .
Then add little oil.
Knead with water.
Make soft pliable dough, keep for 30 minutes before using.
Make small balls.
For filling:
Boil the potatoes and peel the skin.
Mash the potatoes nicely.
Make paste of coriander leaves, green chilli and cumin seed.
Add a pinch of salt, lemon juice and the above mentioned paste to it. One can also add sugar if wants little sweet taste( i use it as it tastes good with above mentioned ingredients).
After adding all of the above Mash again.
Method to prepare parathas:
Take a small ball of dough and roll a thick roti about 4" diameter.
Place a handful of filling at center.
Brings the ends to the center from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently, dust with dry flour, and proceed to roll.
Frying the parathas:
Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. Drizzle some oil and flip.
Drizzle oil on other side. Sizzle till done.
Serve hot with Tomato Ketchup, Chutneys or Curd.

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