Paratha is a popular North Indian dish. Served during breakfast or at any meal, they taste scrumptious with tomato ketchup, raita or even plain curd.
Quantity 8-10 Parathas
Ingredients
6 medium size Aloo/ potato
7-8 garlic peeled cloves
5-6 green chillies (washed and chopped)
1 teaspoon salt (as per taste)
½ teaspoon jeera powder
2 tablespoons green coriander (washed & chopped)
1 ½ cup whole wheat flour
½ cup maida (refined flour)
1 cup Oil to cook Parathas
Method
1) Sieve wheat flour along with a pinch of salt.
2) Add 2 teaspoons of oil. Add water little by little as required to knead soft dough. Divide the dough into eight-ten balls. Keep them covered.
3) Boil potatoes in a pressure cooker. Drain, cool, peel and mash boiled potatoes.
4) Grind garlic cloves and chillies along with salt; add this grinded mixture to the mashed potatoes.
5) Add jeera powder and chopped coriander to it. Mix well and divide it into eight- ten balls.
6) Roll out a wheat flour ball into a small round shape. Stuff the Aloo mixture ball into it and close the mouth. It should be in the shape of a ball again.
7) Roll it out into a flat round paratha.
8) Heat a tawa. Place the paratha over it. Turn over once and spread some oil around it.
9) Turn over again and spread some oil on the other side. Cook till both sides turn brownish/ golden.
10) Serve hot with fresh yogurt or tomato ketchup.
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