Aloo paratha with tomato garlic chutney and curd
FOr me aloo paratha means it has to be thin n soft , with the stuffing blended well with the dough. I hav learnt abt this dish frm my palakadan frd sarga , whose mom always makes this dish and we used to share it on our hstl rooms...
Aloo paratha with tomato garlic chutney and curd
FOr me aloo paratha means it has to be thin n soft , with the stuffing blended well with the dough. I hav learnt abt this dish frm my palakadan frd sarga , whose mom always makes this dish and we used to share it on our hstl rooms...
Open in Cookpad AppSteps
- 1
Knead the dough to a non sticky consistency similar to how we prepare for chappattis and keep for some 15-30 mins.
- 2
Make equal sized balls out of the dough and the stuffing
- 3
Roll the dough ball to a thick, palm sized circle.
- 4
Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty.
- 5
Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer
- 6
Heat tawa and cook parathas both sides in a medium flame
- 7
Add oil as needed, till golden brown spots appear.
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