Friday, February 29, 2008

Aloo Paratha

This dish is not a regular one in our home as my hubby always prefer the plain ones more. But I love this one very much. The addition of aloo makes the roti even more soft and the taste of potato, corriander and masala spices makes it a great treat for the tastebuds.

Atta- 2 cups
salt- 1/4 tsp
water- as required
potato-1 (boiled & mashed)
chillies-1 or 2
corriander leaves
salt -as required
Mix everything together and set aside.

You can also add turmeric powder and use chilli powder instead of green chillies. In this case, you can saute the potato mixture until the raw smell of turmeric and chilli powder goes away.

Take a ball of dough and spread as you do for a regular chappati. Keep 1 tsp of stuffing in the center of the chappati and bring all the edges to the center and seal the stuffing. Dab this with some flour and spread again. Heat Tawa and cook chappati on both sides.

No comments: