Aalo Paratha

Aalo Paratha Recipe:



For the chapathi dough :
Wheat flour - 1 cup
Oil - 1 tsp
Milk - 1 tbsp (optional)
Salt - to taste
Water - as required

For the Aloo filling :
Potatoes - 2 large
Coriander leaves -2 tblsp
Turmeric powder - a generus pinch
Jeera - 1 tsp / Ajwain (Omam) - 1/2 tsp
Red chilli powder - 1 tsp
Amchur powder - 1/2 tsp
Salt - to taste


Cut potatoes in half and cook until soft pressure for 5-6 whistles. Peel the skin, mash it well. Set aside.Heat oil in a pan add ajwain leave misfire then add mashed potatoes.

Then add turmeric powder, chilli powder, salt and the need to give a quick feel. Finally, add the chopped coriander leaves, give a quick feel on and off.

Make small balls with the mixture and keep aside.Mix wheat flour with water to form a soft dough stackable. Now divide the dough into equal parts chapathi and roll larger than the aloo balls smooth balls. Flour surface and roll the dough slightly chappathi thicker.Then Aloo Ballin place the center of the dough and collect all sides.

Seal well, back to the other side and start rolling at a slightly thinner Paratha. Flour dust when needed.Heat dosa tawa and carefully place the parathas, drizzle oil and cook until golden parathas.

Recipe Video:


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