Aloo ka Parantha

Name: Aloo ka Parantha
Total time: 900 s
Yield: 4 people
Cuisine: Indian
Ingredients: 3-4 medium potatoes – boiled and mashed; 2 green chilies - chopped finely; 0.5 tsp garam masala powder; 1 tsp amchur powder; 0.5 tsp Coriander powder; 2-3 tsp chopped coriander leaves; 1 medium size onion- finely chopped; 1 tsp finely chopped ginger; 1/2 tsp Red chilli powder; as per taste Salt; as per need Oil or ghee; 2 cup wheat flour; As needed Water for kneading; as per taste Salt; 1-2 tsp Oil or ghee; as needed Yogurt to serve with the Aloo Parantha; as required Mango pickle-

Baldev Sharma @baldevsharma

#Igk

It's all time favorite recipe

#Igk

It's all time favorite recipe

Baldev Sharma @baldevsharma

#Igk

It's all time favorite recipe

#Igk

It's all time favorite recipe

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Ingredients

10-15 minutes

4 people

For Parantha Filling
3-4medium potatoes – boiled and mashed
2green chilies - chopped finely
0.5 tspgaram masala powder
1 tspamchur powder
0.5 tspCoriander powder
2-3 tspchopped coriander leaves
1medium size onion- finely chopped
1 tspfinely chopped ginger
1/2 tspRed chilli powder
as per tasteSalt
as per needOil or ghee
For dough
2 cupwheat flour
As neededWater for kneading
as per tasteSalt
1-2 tspOil or ghee
For Serving
as needed Yogurt to serve with the Aloo Parantha
as requiredMango pickle-

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Steps

10-15 minutes

1

First boil the potatoes in pressure cooker and peel them.
2

Mash the potatoes with a potato masher. Potatoes should be mashed Very well without any lumps
3

Now add chopped onions, chopped ginger, chopped green chillies and chopped coriander leaves. Mix it well
4

Now add salt, red chilli powder, garam masala, aamchur, coriander powder and mix well
5

In a another bowl, take wheat flour
Add salt, oil and half water in it
Bring the mixture together and knead into the smooth and soft dough.
6

Take a medium ball from dough.Flatten it and dust with the wheat flour
7

With the rolling pin. Roll it in small size. place the potato stuffing in the center and keep about 2 inch empty space from the sides.
8

Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
9

Press the pleats from center.
Sprinkle some flour and roll this aloo paratha to about the same size as that of a chapati
10

On a hot tawa.place the rolled paratha.
11

When the base is partly cooked, flip the aloo paratha using a spatula.
Spread some ghee on the partly cooked part.
12

Flip again.Spread some ghee on another side.A well made and well roasted aloo ka paratha will puff up.Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.
13

Serve hot Parantha with curd and pickle