Aaloo paratha

Name: Aaloo paratha
Total time: 2400 s
Yield: 6-serving
Cuisine: Indian
Ingredients: 2 1/4 cups whole wheat flour (gehun ka atta); 1/2 tsp salt; 2 tbsps ghee; 4 potatoes boiled; 1 onion chopped; 1 tbsp coriander chopped (dhania); 4 green chillies , chopped; 2 tsps mango powder dried (amchur); 1/2 tsp chilli powder; 1 tsp cumin seeds (jeera); to taste salt; 1 tsp ghee

Reshma Venugopal @cook_7802974

Brisbane, Queensland, Australia

Recipe credit:http://www.tarladalal.com/Aloo-Parathas-2172r

Reshma Venugopal @cook_7802974

Brisbane, Queensland, Australia

Recipe credit:http://www.tarladalal.com/Aloo-Parathas-2172r

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Ingredients

40 mins

6-serving

2 1/4 cupswhole wheat flour (gehun ka atta)
1/2 tspsalt
2 tbspsghee
4potatoes boiled
1onion chopped
1 tbspcoriander chopped (dhania)
4green chillies , chopped
2 tspsmango powder dried (amchur)
1/2 tspchilli powder
1 tspcumin seeds (jeera)
to tastesalt
1 tspghee

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Steps

40 mins

1

For the dough:Sieve the flours with the salt.Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.
2

For the stuffing:
3

Mash the potatoes coarsely or cut into very small pieces. Keep aside.
4

Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
5

Add the green chillies and fry again for 1 minute.
6

Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
7

Cook the mixture. Keep aside.
8

Knead the dough and divide into 10 portions.
9

Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
10

Place one portion of the prepared filling in the center of the dough circle.
11

Bring together all the sides in the center and seal tightly.
12

Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
13

Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
14

Repeat with the remaining dough and filling to make more parathas.