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By Chef Chandan Prajapati

Aloo Ka Paratha

Recipe by Saraswati Prajapati

INGREDIENTS 

Whole wheat flour (Atta)  - 250 gm

Water as required for making dough

Potatoes - 4 medium size

Tomato fine chopped - 1 medium size

Onion fine chopped - 2 medium size

Green chilly fine chopped - 2 each

Coriander fresh chopped - 1 small bunch

Garlic paste - 1 tsp

Cumin powder ( jeera powder) - 1 tsp

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Salt to taste

Oil - 1 tbsp

FOR TOMATO CHUTNEY

Tomato whole - 2 each

Green chilly - 2 each

Garlic fried - 5 cloves

Salt to taste

GARNISH

Butter cubes - as required

Coriander leaves - few

METHOD

1. Make a dough with flour, a pinch of salt and some water. Keep aside.

2. For the potato mixer boil the potatoes with the skin. Once the potato is cooked remove the skin of the potatoes. Mash the potatoes with hand and keep aside.  Heat some oil in a pan. Add fine chopped onion and stir for few seconds. Next add some garlic paste and fine chopped green chillies. Stir for few more seconds and then add the fine chopped tomatoes. Next add cumin powder, turmeric powder, red chilly powder and some salt. Cook for a minute. Add the mashed potatoes and cook by stirring continuously for 2 minutes. Add the chopped coriander leaves and remove the mixture from the heat.

3. Divide the dough into small balls. The size of the ball should be enough to make a standard size Rotis. Roll out a ball into a round circle of about four inch disk. Put 2 tbsp of potato mixture in the center and seal the ends by pressing them with the fingers. Now roll out the stuffed ball into a Roti size circle. The paratha is ready to be cooked.

4. Heat a tawa or flat grriddle. Cook the paratha on both sides. Add some butter or ghee to enhance the flavour. 

5. For the tomato chutney roast the tomatoes on open flame on cooking gas stove or charcoal. Once the tomato surface starts to turn dark remove from the flame and peel off the skin. Put the tomatoes in a mortar with green chillies and fried garlic cloves and little salt. Crush them with pestle into a coarse mixture, Check for the seasoning. The spicy tomato chutney is ready to be eaten with parathas. Serve the partahas and chutney together garnished with some fresh corainder leaves and few cubes of butter on the parathas. 

 

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