Tuesday, 4 September 2012

Aloo Paratha

This is a traditional north Indian breakfast of potato stuffed tortillas. 

What you'll need..
  • 1/2 Cup wheat flour
  • 2 Medium boiled potatoes
  • 1/2 Tsp anardana (Dried pomegranate seeds)
  • 1/2 Tsp cumin seeds
  • 1/2 Tsp chilli powder
  • 1/2 Tsp garam masala
  • 2 Tbsp chopped cilantro leaves
  • 1-2 Green chillies chopped
  • Oil
  • Salt to taste
 How to..
  • Peel and mash the boiled potatoes in a large mixing bowl. 
  • Add salt, anardana, cumin seeds, chilli powder, garam masala, cilantro leaves and green chillies to it and mix well till all the ingredients blend together.
  • Make 3 equal size balls with the potato mixture.
  • Knead the wheat flour in a separate bowl with slightly warm water, salt and 1-2 Tsp of oil into a soft, non sticky dough. Set aside for 10 minutes.
  • Make 3 equal size balls with the dough.
  • Roll one of the dough balls in a circular shape with a rolling pin, about 3 inches in diameter. Dipping it in some dry wheat flour will make it easier to roll. 
  • Place one of the potato balls in the center of the rolled dough. Seal by pulling the edges of the rolled dough to make one big ball. Repeat this with the remaining 2.
  • Heat oil in a non stick flat pan. 
  • Dip the balls in some dry wheat flour. One at a time, flatten the ball a little with your fingers and then start to roll them out again with a rolling pin till they are about 5-6 inches in diameter.
  • Add this to the non stick pan and cook till brown spots start to appear. Then flip to the other side. Add oil/butter to both sides and cook for 3-4 minutes flipping occasionally. Serve hot with yogurt and papad.  
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