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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Wednesday, August 17, 2011

Aaloo Paratha


4 potatoes boiled and skinned
1 onion finely chopped
1 green chilli finely chopped
1/2 tsp chilli powder
1/2 tsp of garam masala powder
1 tsp amchur/dry mango powder
Ghee (Clarified butter)/ butter
A few corainder leaves
Dough made from whole wheat flour. (Check my recipe on how to make phulkas)
Salt to taste


Mash the potatoes with the spice mixtures. Dust the flat kitchen counter with wheat flour. Take two medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches. Take a portion of the potato mixture and spread it on one of the rolled dough. Cover this dough with the second rolled dough.Press the edges of both the rolled dough firmly. Roll it into a size of a normal roti or chappati.

Alternate method:

Take a piece of dough. Roll it out in a small circle. Now put the potato filling in the center of the rolled out dough. Take it in your palm and bring all the edges together like a pocket. Now by applying pressure with your fingers press the edges down. Apply some wheat flour on this stuffed dough and gently roll the dough with a rolling pin. Make sure that the parathas do not break. Dust with more flour if required. Roll it into a size of a normal roti or chappati.

Now put the raw aloo parantha on a hot griddle. Fry the parathas on both sides with ghee/butter. Serve hot with dahi and pickles.