Ingredients:
For the dough:
2 cups whole wheat flour
Water (as needed)
Salt (to taste)
3 tablespoon oil
For the filling:
2-3 medium-sized potatoes
Add turmeric (haldi) and salt in chopped potatoes while boiling
smash potatoes along with coriander (dhaniya) powder 1 table spoon and red khamkar malwani masala only half table spoon
add chopped coriander leaves
add 1 tea spoon ghee
Instructions:
Prepare the dough:
In a mixing bowl, combine the whole wheat flour, salt, and oil
Gradually add water and knead until you have a smooth, soft dough. Cover and let it rest for at least 15-20 minutes.
Assemble the parathas:
Divide the dough into equal-sized portions and roll them into balls.
Take one dough ball and flatten it slightly. Dust it with flour and roll it out into a small circle, about 4-5 inches in diameter.
Place a portion of the potato filling in the center of the circle.
Bring the edges of the dough together to enclose the filling and pinch to seal.
Flatten the filled dough ball gently and dust it with flour.
Roll it out into a paratha, about 6-7 inches in diameter. Be gentle to avoid the filling from coming out.
Cook the parathas:
Heat a skillet or tava over medium heat.
Place the rolled-out paratha on the skillet and cook for about 1-2 minutes, or until bubbles start to appear on the surface.
Flip the paratha and spread a little oil or ghee on top.
Cook until golden brown spots appear on both sides, pressing gently with a spatula to ensure even cooking.
Repeat the process with the remaining dough balls and filling.
Serve hot:
Serve the Aloo Parathas hot with yogurt, pickle, or any chutney of your choice.
No comments:
Post a Comment