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inspiring to cook n bakeSee Also
Dry mango powder is made and kept during summer months when sun and mangoes are available in plenty. This comes handy when mangoes go out of season. T....
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DISH NAME : ALOO PARATHA
Preparation Time : 35 minutes
Cooking Time : 20 minutes
Description
Aloo (potato) stuffed paratha is a popular breakfast dish in the North of India.
Note
1) Amchur or dry mango powder is available in supermarkets. If not available, substitute with lime juice. For home made dry mango powder, check 'see also'.
2) Ghee for frying can be reduced, but parathas taste good with lots of ghee.
| Quantity | Name | |
|---|---|---|
| 2.25 Cups | Whole wheat flour | |
| Salt to taste | ||
| Water As Required | ||
| 7 Tbsp. | Oil / ghee | |
| 4 Tbsp. | Oil / ghee for frying | |
| FOR THE FILLING | ||
| 0.25 Cup | Coriander leaves, chopped finely | |
| 3 Tsp. | Ginger - garlic paste | |
| 1 Pinch | Turmeric | |
| 1 Tsp. | Chilli powder | |
| Salt to taste | ||
| 1 Tsp. | Dry mango powder | |
| 1 No. | Onion chopped finely | |
| 2 Tsp. | Green chilli chopped finely | |
| 1 Tsp. | Cumin seeds | |
| 1 Tbsp. | Ghee / oil | |
| 1 Tsp. | Corriander powder | |
| 400 Gm.s | Potatoes, boiled And peeled | |
Method
1) Make a soft dough with the all the paratha ingredients except ghee( for frying) .
2) Mash potatoes coarsely.
3) Heat ghee and fry cumin seeds. Then add onion, fry till soft. Add ginger- garlic paste & green chillies & fry lightly. Add corriander powder, chilli powder & dry mango powder. When its fried, add potatoes. Mix well & cook for a minute. Keep aside to cool.
4) Divide the dough & filling into 7 portions.
5) Roll out one dough ball into a small thick puri. Keep one portion of filling inside & bring together the sides of the puri to enclose filling. 6) Roll out again into a chapathi. The paratha would & should be thick.
7) Cook the paratha on both sides on a tawa, using ghee, till golden brown. Serve hot.
Serving Suggestions
Serve with raita and pickle.