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 new twist to it. So today I tried with a handful of pudina, nigella seeds and the usual onion, ginger and green chilies. So check out the step by step pictorial recipe to prepare this wholesome delicacy.
- 1 & 1/2 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 potato filling into 5 equal portions.
Divide dough into 10 equal portions. Roll them out into small discs by
dusting some flour.
Spread a portion of the filling over a rolled out disc.
Cover with another disc & 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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