Tuesday, September 30, 2008

Aloo Paratha - the easy way

Boiled potato would definitely give you better, tastier parathas. But potato flakes is a good substitute considering the fact that they can be made without too much preparation.
Wheat flour
Oil/ghee - up to you!
Potato flakes - 1 cup - use your discretion
Onion - 1 large
Green chillies finely chopped or chillie powder
Ginger garlic paste - 1/4 tsp
Turmeric - large pinch
Corriander leaves
Dhania powder - 1 tsp
Make a soft dough with wheat flour, oil, water and salt.
Keep aside a while
Mix the potato flakes , onion, g-g paste,turmeric, dhania, salt,corriander leaves.
Moisten with a little water. Do this with care. Too much water will make rolling out the paratha difficult, and if it is too dry the paratha may not be soft. (This dilemma is not there when you use boiled aloo. The moisture in the boiled aloo is sufficient and just right)
Take a ball of dough, flatten and roll out a small roti
Place a lump of the potato mixture
Fold roti and roll into parathas
Roast on tawa.
For tastier authentic parathas a lot of ghee has to be used. But that can never happen when I cook.
Serve with pickle, curd, mint chutney.

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