Difference between revisions of "Aloo Paratha"
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* [[oil]] for frying | * [[oil]] for frying | ||
| − | == | + | == Procedures == |
# Make a soft dough with the specified ingredients. | # Make a soft dough with the specified ingredients. | ||
# Divide the dough into balls, as per the required size. | # Divide the dough into balls, as per the required size. | ||
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__NOTOC__ | __NOTOC__ | ||
| − | [[Category:Pakistani Vegetarian]] | + | [[Category:Pakistani cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Whole wheat flour Recipes]] | [[Category:Whole wheat flour Recipes]] | ||
Latest revision as of 16:47, 15 July 2012
Ingredients
- 250 gm whole wheat flour
- salt
- water
- 50 ml oil
Filling
- 500 gm potatoes
- 20 gm coriander leaves
- 20 gm ginger garlic paste
- 75 gm onions
- 05 gm green chillies
- 05 gm turmeric
- 05 gm chilli powder
- salt
- 10 ml lime juice
- oil for frying
Procedures
- Make a soft dough with the specified ingredients.
- Divide the dough into balls, as per the required size.
- Chop the onions, green chillies and the coriander leaves.
- Boil the potatoes; remove the skin and mash.
- Add the rest of the ingredients and mix well.
- Take each portion of the dough, flatten it on palm.
- Stuff the filling in the dough and roll into balls.
- With a rolling pin, flatten the balls into ½" thick round parathas.
- Grease a pan with a little oil and heat on a medium flame.
- Cook the parathas until both sides are golden and cooked through.
