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I’m posting this Aloo Paratha as part of a Punjabi Thali. Parathas are an integral part of Punjabi Cuisine. They are served for breakfast, lunch or dinner.
These Parathas are great for lunch boxes too.Preparation Time : 30 minutes
Cook Time: 3 minutes per Paratha
Makes : 8 ParathasIngredients:

Whole wheat flour: 2 1/2 cups
Salt to taste

For stuffing:
Potatoes: 3 medium boiled, peeled and mashed
Onion : 1 large chopped finely
Green chilies: 2 chopped finely
Asafoetida/hing : 1/4 teaspoon
Red chili powder: 1/2 teaspoon
Coriander powder: 1/2 teaspoon
Salt

Method:

Add water and salt to the wheat flour and knead it to a soft dough. The one you make for chapati. Keep it aside for 10-15 minutes covered.
Take all ingredients listed under for stuffing and mix well. Make sure the potatoes are mashed really well.
Make a small chapati, take a golf ball size filling, place in the middle and close all edges as shown. Now, take some dry flour and roll gently to make a 7-8″ Paratha.
Heat a tawa, place the Paratha and fry both sides 1 minute each. Add ghee or oil and fry until it turns golden on both sides.
Serve hot with raita.

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