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Friday, 3 June 2016

Pudina Aloo Paratha (Minty Potato Flat Bread)


         Aloo Parathas are no doubt everybody's favourite breakfast. So is mine and I like to relish them with some pickles. And everytime I make them I keep giving a twist to it. So today I tried with a handful of pudina, nigella seeds and the usual onion, ginger and green chilies. Please check for a step by step method with pictures to prepare this wholesome delicacy.






  • 1 /12 cups whole wheat flour
  • 2 potatoes, boiled & mashed
  • salt to taste
  • 1/4 tsp. turmeric powder
  • handful of mint leaves, chopped
  • 1 onion, chopped
  • 2-3 green chilies, chopped
  • 1 tsp. ginger, grated
  • 1/2 tsp. nigella seeds
  • oil to shallow fry





          In a bowl, mix together all the above mentioned ingredients (except flour and oil) and keep aside. Knead the flour with a pinch of salt and required quantity of water int a dough. Keep aside for 15-20 minutes.

         Divide the potato filling into 5 equal portions and the dough into 10 equal portions. Roll them out into small discs by dusting some flour. 

          Spread a potion of the filling  and over with another rolled out disc. Roll again into a larger circle by dusting some more flour. Roll out similar parathas with the remaining dough and the filling.

          Heat a tawa / griddle and fry the parathas one at a time on both sides till light golden brown by drizzling some along over and around the edges.

          Transfer to a plate and fry the rest of the parathas in the same way. Relish them with yoghurt or pickle.





                               Divide the potato filling into 5 equal portions.




                                Divide the dough into 10 equal portions.



Spread a portion of the filling over a rolled out disc.



Cover with another disc and seal all edges.



Roll out again.



Fry them on both sides till light golden colour by adding little oil.



Serve them hot with yoghurt or pickles.









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