These aloo parathas are very different from regular parathas, foodies will love to eat. Uploaded by admin on 06-Jun-2024. Last edited: 06-Jun-2024
For masala – 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds 10 black pepper corns 4 cloves 1 bay leaf 1 small piece of cinnamon For dough – 1 cup maida 1 cup whole wheat flour 1 tsp Salt For stuffing – 4-5 boiled potatoes 1 finely chopped green chili 1 tsp red chili powder Salt to taste 1 tsp aamchur powder Fresh coriander Prepared masala
For Dough – Mix Maida, wheat flour, salt and prepare a soft dough using water, cover and keep aside. For masala – Add all ingredients in a pan and dry roast for a minute, allow to cool and make a course powder from it. Keep aside. For Stuffing – Mash potatoes, add green chilis, amchur powder, salt, prepared masala and fresh coriander, Mix nicely and keep aside. Prepare big balls from the dough. Roll the ball with a rolling pin and prepare a thin roti. Apply ghee on roti and sprinkle some dry flour, spread gently. Now roll the sheet tightly. Now cut 1 inch thick slices from the log. We want two slices for one paratha. Prepare all slices in the same way, flatten them gently. Now roll one slice with rolling pin, spread potato stuffing and cover with second sheet, joint the ends and roll them gently. Roast them on a medium hot tawa and and apply ghee or oil on both side, Enjoy these aloo lachchha paratha in breakfast, lunch and dinner.
I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.
