Aloo ke paranthe are all time favorite of mine. They are the most popular breakfast through out western, central & northern region. They are simply potato stuffed cooked with butter or ghee.
Makes 5 servings.
Makes 5 servings.
Ingredients
Boiled potatoes - 10-12
Wheat flour - 5 cups
Salt to taste
Garam masala - 1 teaspoon
Aniseeds (saunf) - 1 teaspoon
Black salt - 1 teaspoon
Dry mango powder (amchur) - 1 teaspoon
Green chilli - 2 (chopped)
Coriander leaves - 2 tablespoon
Preperation
Take a bowl or any other mixing container & put 5 cups wheat flour, 1 teaspoon salt. Knead it with the help of water to make a soft dough. You can also add 1 teaspoon oil to make it more softer.
For stuffing:
Take another bowl and add boiled potatoes, mash them properly, then specified amounts of spices, salt to taste, garam masala, red chilli powder, amchur powder, sika jeera, chopped green chilli, saunf, black salt & coriander leaves.
Mix all the spices well & make small rolls of it. Keep aside.
How to Cook
Take out a small roll from the dough and roll it like chapati, place one stuffing roll in the centre of chapati & bring all the sides together, seal tightly.
Then dust it with the wheat flour and again roll a big chapati.
Put on flame a non-stick tawa and cook the parantha using little ghee or butter. Cook it well from both the sides. Take out in a dish.
Repeat the same procedure with the remaining dough & potato stuffing.
Aloo parantha tastes best when served hot with curd or tomato chutney.
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