Tuesday, 16 August 2011

Aloo paranthas

Delicious potato stuffed paranthas !!!

This preparation is for 3 person


For Filling:
3 large boiled potatoes
1 green chili nicely chopped
2 teaspoon coriander leaves nicely chopped
1 teaspoon coriander powder(dhania)
1 teaspoon garam masala
1/2 teaspoon red chili powder(lal mirch)
1/2 teaspoon dry mango powder(aamchoor)
1/2 teaspoon Black salt (kaala namak)
1 teaspoon cumin powder(jeera)
1/4 teaspoon asafeotida(hing)
salt according to taste

For dough:
1.5 cup Wheat flour
water for kneading
ghee for crisping


Mash/grate potatoes. Add all the mentioned spices & seasoning and mix well. Keep aside. Mix flour and water and prepare dough for paranthas.  Now make 6 balls out of this roll. With the help of rolling pin, roll a ball in round shape (size of approximately 15 cm). Spread the potato filling over this and again shape it into a round ball. Now, roll it again with help of rolling pin, putting light pressure on it. Heat the tawa and add few drops of ghee . When the tawa is appropriately heated, place this raw parantha and make it crisp from both sides on medium flame.

Aloo prantha is ready. Enjoy with curd/pickle or any chutney of  your choice. 

Optional notes:
This is a simple aloo parantha. If you have any dry vegetable left out (with potato) you can use it also as filling. Just mash and add spices (if required), and instant filling is ready. Different vegetables can be added with potato to make different varieties like aloo ghobhi(potato and cauliflower), aloo pyaz(potato and onion),aloo methi(potato and fenugreek leaves) and many other.

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