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Saturday, 15 November 2014

Masala Aloo Paratha (Stuffed Potato Flat Bread)

       
           A real comfort food - These stuffed parathas are everyone's delight. They are quite popular in North India where it is an everyday meal at home. Here I stuffed it with potato, onion, green chilies and coriander leaves. Instead of the usual chaat masala, I added some roasted panch phoron powder to give an exotic flavour. Please check for a step by step method with pictures to prepare it.





  • 1 1/2 cups atta (whole wheat flour)
  • salt to taste
  • 1 tbsp. oil to knead
  • 2-3 potatoes, boiled & mashed
  • 1 onion, finely choppd
  • 2 green chilies, finely chopped
  • 1/2 cup coriander leaves, finely chopped
  • 1 tsp. roasted panch phron powder (equal quantities of fennel, cumin, mustard, fenugreek & nigella (kalonji) seeds
  • oil to shallow fry








          Mix together the mashed potatoes, onion, green chilies, panch phoron powder and coriander leaves in a bowl. keep aside. Divide into 6 equal parts and keep aside.

          Knead the atta with the oil, salt to taste and required quantity of water into a stiff dough. Keep aside for 30 minutes. Divide the dough into 12 equal portions.

          Roll each portion of the dough into a circle with the help of some flour.  Spread one portion of the potato mix over it. 

          Cover it with another portion of the rolled dough and seal all edges. Roll again by dusting some flour over it into a slightly bigger circle.

          Roll out the rest of the dough with the filling in the similar way and keep aside. Heat 1 tbsp. of oil and shallow fry each paratha on a low flame on both sides till light golden brown in colour. 

          Fry the rest of the parathas in the same way. Serve them hot along with some yoghurt, butter or pickle.






                          Mix together onion, mashed potatoes, salt, green chilies, panch phoron 
                          powder and coriander leaves.



Divide into equal portions.



Spread one portion evenly on a rolled out chapatti.



Cover with another portion and seal all edges.



Roll out into a bigger chapatti.



        Shallow fry them one at a time on both sides by drizzling some oil 
 over it and around the edges. 



Serve them hot along with yoghurt, pickle or butter.









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