Aloo Paratha with Masala Yoghurt

Name: Aloo Paratha with Masala Yoghurt
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kg Potato; 2 onions, chopped; 1 green chilli; As per taste Salt; pinch red chilli powder; pinch black pepper powder; leaves some chopped coriander; 1/4 tsp cumin powder; 1/4 tsp garam masala; 1/4 tsp amchur; 3/4 tsp desi ghee

Rashi Narang @cook_25198860

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Rashi Narang @cook_25198860

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Ingredients

30 mins.

4 servings

1/2 kgPotato
2onions, chopped
1green chilli
As per taste Salt
pinchred chilli powder
pinchblack pepper powder
leavessome chopped coriander
1/4 tspcumin powder
1/4 tspgaram masala
1/4 tspamchur
3/4 tspdesi ghee

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Steps

30 mins.

1

To make the filling, mash the boiled potatoes and transfer to a bowl.
2

Add chopped coriander leaves, salt, ajwain, green chili, cumin powder, chat masala, garam masala powder, amchur and red chili powder.
3

Mix till everything is well combined. The stuffing is now ready.
4

Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough.
5

Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.
6

Bring all the edges together and pinch to seal the edges.
7

Flatten the dough ball using your hands.
8

Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
9

Transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
10

Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them. Repeat with the remaining dough balls.
11

Serve hot with some butter and either plain yoghurt (curd) or masala yoghurt