Aloo paratha

Introduce

Chef :

Anjali padhy

Aloo paratha

#goldenapron

Ingredient

Cooking instructions

* Step 1

Boil the potatoes and mash them in a large bowl. In the potatoes, add chopped onions, green chilies, coriander leaves, salt, garam masala powder, asafoetida, tomato, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.

* Step 2

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the center.

* Step 3

Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.

* Step 4

Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.

* Step 5

Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy.

Note: if there is a photo you can click to enlarge it

Tag

potatoes coriander leaves butter Salt chaat masala Asafoetida green chillies Black pepper Large onion Red chilli garam masala powder carom seeds wheat flour water kasuri methi

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