RECIPE OF ALOO(Potato)PARATHA
|Ginger Garlic paste||1/2||tsp|
|Turmeric Powder||A pinch||tsp|
|Coriander leaves chopped||1||tbsp|
Method For Preparing ALOO (Potato) PARATHA
Sieve the two flours in a mixing bowl. Add ghee, salt and sugar. Mix well.
Gradually add water and knead to a smooth dough. Keep aside.
Cook potatoes. Peel and mash.
Heat 1 tbsp oil, add aniseeds, ginger garlic paste, mashed potatoes with salt, turmeric powder and garam masala.
Add minced onion, green chopped coriander leaves. Mix well and remove from fire. Cool it.
Make medium sized balls from the dough. Take one ball and roll into thick and 3 inch width chapathi.
Make another of the same size. Place a spoon full of filling in the middle of the chapathi and carefully spread it leaving ½ gap all around.
Keep another chapathi on top. Using a little water carefully, seal both the chapthi all around. Dredge on flour and roll again into high paratha.
Fry on a hot tawa, using ½ tsp of the oil for each side of the chapathi. You can use minced meat for the potatoes.