Aloo Paratha is the simplest and the most favoured breakfast enjoyed by one and all. It is a much preferred breakfast in most of the North Indian homes, especially in Punjab. It is also a common menu in all dhabas and in Indian restaurants worldwide. They can be enjoyed any time of the day. Wholesome and filling, they are a great lunch box meal too. Relish them hot along with butter, yogurt or pickles.
- 1 cup whole wheat flour (makes 3-4 parathas)
- pinch of salt
- 1 tbsp. ghee
- 2 potatoes, boiled & mashed
- 1 tbsp. oil
- 1/2 tsp. carom seeds (ajwain)
- pinch of salt
- 1/2 tsp. roasted cumin powder
- 1/4 tsp. garam masala powder
- 1/2 tsp. pepper powder
- oil to shallow fry
Knead a dough by mixing the whole wheat flour, salt, ghee and required quantity of water. Cover with a wet cloth and keep aside for 10-15 minutes.
Heat 1 tsp. oil and temper with carom seeds. Then add the boiled potato and all the dry spices. Sauté on a medium flame till it is dry. Keep aside to cool down.
Divide the dough and the potato filling into equal portions. Roll out each dough into a small poori by dusting some flour.
Spoon the potato filling in the centre and close all edges. Roll out into a paratha by dusting some more flour. Make similar stuffed parathas.
Heat some oil on a tawa and shallow fry the prepared parathas on both sides till light golden in colour. Serve them hot with any side dish, pickles, raita, yoghurt or butter.
No comments:
Post a Comment