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Monday, 29 July 2013

Aloo Parantha

Aloo Parantha or Aloo Stuffed Chappathi...
I made dough for chappathi with whole wheat flour alone, no combination of any other flour...
This is a intresting recipe, which i learnt from one of my relative...

It best goes well with pudhin / coriander chutney's or Aam Chunda.


Whole wheat flour - 1 cup
Salt to taste
Oil - to temper and kneading dough

Potato Masala:

Potatoes - 2
Jeera  - 1 tsp
Curry leaves - few
Corriander leaves or Methi leaves  - few
Chat masala - 1/4 tsp
Garam masala - 1/4 tsp
Chilly powder - up to your spice level

Boil and mash potatoes (There should not be water in it)...Temper all the ingredints except masala's and add the potatoes and saute..
Now add the masala one by one and required salts...

Method for parantha:

To make a dough knead the wheat flour with salt and water, just 1 tsp of oil is enough at the end of kneading process, which makes the flour not to sticks to your hand.

Now roll the dough and fill the masala and make it to small balls...
dust with flour and knead it to round shape, you should not give pressure while making round, as the filling will get messed.

Now toast the chappathis in hot tawa with ghee sprayed over it...

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