My mom makes these every Monday, and I used to wait for Monday - so we can have these tasty paranthas. My husband can eat Alu Parantha anytime. You can eat it with any sabzi, plain dahi or just achhar. I make it any day I don't want to cook a sabzi. :)
Preparation Time: 10-15 min
Cooking Time: 20-30 min
Makes 10-12
|
Ingredients: For filling 3-4 potatoes, boiled, peeled and mashed 1 inch ginger grated 1/2 tsp red chilli powder 1 tsp dhaniya / coriander powder 1 tsp amchur / dry mango powder 1 1/2 tsp Sauf / Fennel powder salt to taste For cover 3 cups Atta / Whole wheat flour Ghee/Oil for frying |
Method:
- Mix all the ingredients under filling to make the filling.
- Knead atta into a soft dough using water - just like any other roti dough.
- Make 2 inch balls with the dough.
- Take a ball, slightly flatten it to make a bowl shape, and place 1 tsp of potato mixture in this.
- Seal the bowl by bringing the edges together.
- Dust the filled ball with flour and roll it out, with the join down, into a circle - approx 6 inch diameter. Roll slowly taking care that the filling doesn't come out too much. If any filling comes out - its ok, just press it down lightly and dust a little flour on it before rolling over it.
- Heat a griddle over medium to high heat.
- Place a rolled parantha onto the heated griddle. Smear ghee/oil on the top side of the parantha. Once the bottom side turns a little golden, turn it over and let the greased side cook. As the greased side is cooking, grease the other side too, then turn the parantha and cook.
- Turn a couple of times letting each side cook till both sides are brownish. Remember that you need to monitor the heat as a very high heat can easily start burning them. A good parantha has to have a very nice brown and not black color.
Tips
|
1 comment:
first time to ur blog..
aloo paratha looks perfect and yummy
thnks
prajusha
www.icookipost.com
Post a Comment