Aaloo Paratha (Potato Stuffed Paratha) On YouTube.
Ingredients • For stuffing/filling • 250 gm. potatoes • 1 tbs. cooking oil • 1 onion, peeled and finely chopped or grated* • 2-3 green chillies, finely chopped* • 1/2 inch piece of ginger, very finely grated* • A bunch of coriander leaves, finely chopped • 1/4 tsp. chilli powder (to taste) • 1 tsp. coriander powder • 1/2 tsp. Garam Masala • 1/2 tsp. amchoor or dry mango powder (don't worry if you can't find it) • 1 tsp. salt • *These ingredients can be chopped together in a food processor, instead of chopping individually by hand. • For dough • 400-500 gm. chapatti flour • 2 tbs. ghee or butter • 1 tsp. salt • 1/2 tsp. ajwain or carom seeds • Enough water to make dough • Oil for pan frying Instructions 1. Making the filling 2. Boil potatoes in their skin until tender. You can use microwave or pressure cooker, if you prefer. Cool, peel and mash. 3. Add onion, ginger and green chilli mix, all the spices, chopped coriander leaves and salt. Mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep aside. 4. Making dough (can be made while potatoes are boiling) 5. Save 2 tablespoons of dry flour on a plate, for dusting while rolling out parathas. 6. Mix the remaining flour, salt, ajwain and 2 tbs. oil or ghee and add enough water to make a firm...ish dough. If you are new at making parathas, it is better to have a firm dough, which is easier to control while rolling out. Experienced cooks prefer a little softer dough, which make ...
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