Aloo Parantha is one of my and my daughter's favourite. I cannot resist them, I can eat minimum 2-3 at one shot.
Ingredients:
Potatoes - (boiled and mashed) - 1cup
Onion - 1 big (finely chopped)
Coriander leaves - few
Turmeric powder - 1 pinch
Red Chilli powder - 1 tsp
Jeera - 1 tsp
Salt according to taste
Oil - 1 tbp
Chapathi dough (little harder than the regular one)
Flour for dusting
Oil to fry the paranthas
Method:
Heat a kadai, add oil and add jeera. Once it splutters add onion and fry well and then add the mashed potatoes along with turmeric powder, red chilli powder and salt to taste. Mix well and cook until it forms a smooth paste. Switch off and add coriander leaves and mix well and leave it aside to cool.
Take a small handful of the dough (little more than a regular chapati). Flatten it a little on the platform using little flour (4" diameter). Take a big lemon size of the potato mixture and place it in the middle of the rolled chapati and close all the ends and pat a little in your hand. And then roll the parantha slowly wihtout putting much pressure (use flour as much as you require to roll). Roll it into a 1/4 inch thick chapathi.
Heat a dosa pan and spread little oil and put the parantha on the pan and cook on slow flame. And flip over and cook on the other side by adding little more oil around the parantha.
Serve hot with curd, pickle and chutney (optional) or any gravy.
Tip:
While serving hot, serve it with a lump of butter to enhance the taste of the parantha. And don't have any guilt for eating them, just enjoy and relish.
Potatoes - (boiled and mashed) - 1cup
Onion - 1 big (finely chopped)
Coriander leaves - few
Turmeric powder - 1 pinch
Red Chilli powder - 1 tsp
Jeera - 1 tsp
Salt according to taste
Oil - 1 tbp
Chapathi dough (little harder than the regular one)
Flour for dusting
Oil to fry the paranthas
Method:
Heat a kadai, add oil and add jeera. Once it splutters add onion and fry well and then add the mashed potatoes along with turmeric powder, red chilli powder and salt to taste. Mix well and cook until it forms a smooth paste. Switch off and add coriander leaves and mix well and leave it aside to cool.
Take a small handful of the dough (little more than a regular chapati). Flatten it a little on the platform using little flour (4" diameter). Take a big lemon size of the potato mixture and place it in the middle of the rolled chapati and close all the ends and pat a little in your hand. And then roll the parantha slowly wihtout putting much pressure (use flour as much as you require to roll). Roll it into a 1/4 inch thick chapathi.
Heat a dosa pan and spread little oil and put the parantha on the pan and cook on slow flame. And flip over and cook on the other side by adding little more oil around the parantha.
Serve hot with curd, pickle and chutney (optional) or any gravy.
Tip:
While serving hot, serve it with a lump of butter to enhance the taste of the parantha. And don't have any guilt for eating them, just enjoy and relish.
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