Aloo Paratha is an easy to make breakfast dish. This traditional breakfast recipe is perfect for weekend mornings and is a complete meal in itself, this paratha recipe tastes great when served with raita and pickle.
Aloo Parathas (Parantha) are a staple dish in many Pakistani households. Warm flatbread stuffed with a spicy potato mixture, Aloo Parathas can be enjoyed with yogurt, pickle or with any curry. The chapatti and vegetable “all in one” design of Aloo Parathas make them a great meal on the go all by themselves. Pack some in the kids’ lunchboxes or for you “soccer Moms”, take some in the car with you for a quick snack in between activities. Try this simple and healthy recipe!
Ingredients
Whole-wheat flour (sieved)
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1 cup
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Gram flour (sieved)
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2 cups
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Potatoes (boiled and mashed)
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½ kg
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Green chilies (chopped)
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4
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Lemons
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2
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Mint leaves (chopped)
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½ bunch
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Fresh coriander (chopped)
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½ bunch
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Black pepper (crushed)
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1 tsp
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Cumin seeds (roasted and powdered)
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1 tsp
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Red chili powder
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1tbsp
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Refined flour (made into paste with water)
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2 tbsp
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Salt
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To taste
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Clarified butter
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For frying
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Method
- Knead whole-wheat flour, gram flour and salt with Luke-warm water into dough.
- Mix red chilies, green chilies, mint leaves, coriander, lemon juice, black pepper and salt in potatoes.
- Make small balls from dough and roll out into discs; spread potato mixture on top of 1 disc; apply flour paste along the edges; place another disc on the top and press edges together.
- Lightly flatten with rolling pin.
- Put little clarified butter on an iron griddle; fry paratha on both sides and remove.
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