Ingredient Name Quantity Unit
Potato 500 gms
Aniseeds(Perum jeerakam) 1/4 tsp
Green Chilies 6
Ginger Garlic paste 1/2 tsp
Turmeric Powder A pinch tsp
Onions 2
Coriander leaves chopped 1 tbsp
Salt To taste
Oil 1 tbsp
Wheat flour 2 cups
Maida 1/4 csp
Ghee 1 tbsp
Sugar 1 tsp

Method For Preparing ALOO (Potato) PARATHA

  • 1.
  • Sieve the two flours in a mixing bowl. Add ghee, salt and sugar. Mix well.

  • 2.
  • Gradually add water and knead to a smooth dough. Keep aside.

  • 3.
  • Cook potatoes. Peel and mash.

  • 4.
  • Heat 1 tbsp oil, add aniseeds, ginger garlic paste, mashed potatoes with salt, turmeric powder and garam masala.

  • 5.
  • Add minced onion, green chopped coriander leaves. Mix well and remove from fire. Cool it.

  • 6.
  • Make medium sized balls from the dough. Take one ball and roll into thick and 3 inch width chapathi.

  • 7.
  • 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.

  • 8.
  • 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.

  • 9.
  • 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.