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ALOO PARANTHA

Ingredients

3 medium potatoes, boiled, peeled and grated
1½ cups whole wheat flour (atta) + for dusting
3-4 fresh coriander sprigs, chopped
Salt to taste
2 teaspoons oil
½ teaspoon garam masala powder
1 teaspoon red chilli powder + for sprinkling
Ghee for basting
Yogurt for serving

Method

1. Take 1½ cups wheat flour in a parat. Add salt, oil and mix. Add sufficient water and knead into a soft dough. Cover with damp muslin cloth and set aside for 5 minutes.
2. To prepare stuffing, mix together potatoes, coriander leaves, garam masala powder, chilli powder and salt in a bowl.
3. Divide the dough into equal portions.
4. Dust the worktop with some wheat flour and roll out each portion into thick discs. Put a portion of stuffing in the center, bring the ends together, seal and shape into balls.
5. Dust the worktop with some wheat flour and roll out each stuffed ball into large thick discs.
6. Heat a non-stick tawa. Place each disc and roast on medium heat from both sides till golden brown, basting with some ghee.
7. Put yogurt in a serving bowl and sprinkle some chilli powder on top.
8. Serve hot with yogurt.

Preparation Time: 10-15 minutes
Cooking Time: 5-10 minutes
Cuisine: Punjabi
Jaaie

3 medium potatoes
Water as required
3-4 fresh coriander sprigs, chopped
1 cup whole wheat flour (atta)
Salt to taste

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