Aloo Paratha

Cook Time

Prep Time

Serves

4-6

Cook Time

Prep Time

Serves

4-6

INGREDIENTS

2 cups	Whole wheat flour
To taste	Salt
As required	Water
	For the Stuffing
2 cups	Boiled and mashed Potatoes
1/4 tsp	BMC Pomegranate Powder
1/4 tsp	Crushed Coriander Seeds
1/4 tsp	BMC Carom Seeds (Ajowain)
To taste	Salt
1 tbsp	BMC Dry Mango Powder (Amchoor Powder)
1 tsp	BMC Chaat Masala
1 tsp	BMC Red Mirch Powder
1 tbsp	Finely Chopped Green Chilies
1/2 tsp	BMC Garam Masala
1/4 cup	Finely chopped Onion
2 tbsp	Finely chopped Cilantro/Coriander
1/4 tsp	BMC Carom Seeds (Ajowain)
	Other Ingredients
	Ghee or oil for frying
	Extra wheat flour for rolling

PREPARATION

Step 1

Mix the flour and salt, and add water to knead to a smooth, soft dough. Cover and let the dough rest for 15-20 minutes.

Step 2

Take mashed potato in a big mixing bowl. Add the stuffing ingredients one by one and mix well. Add spices or salt as per taste. Divide the stuffing, as well as the dough into balls of approximately equal size

Step 3

For each dough ball, add a little dry flour and roll each into 4 inch diameter circle. Place one potato ball in the center, gather the edges and pinch it into the center to seal it properly.

Step 4

Flatten, and again dip into dry flour and roll it into a normal size of roti/ chappati.

Step 5

On the hot tava/ non-stick pan place the rolled paratha. The pan should be hot. Cook the base side for 2-3 minutes and flip. Ghee or oil can be added to make a crispy paratha.

Step 6

Flip again once or twice until both the sides are cooked properly. Press the edges with the spatula or spoon, so that it fries well. This process is to be repeated for each paratha.

Step 7

Serve the parathas hot with generous dollops of butter, pickle and plain yogurt.

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

BAWA MASALA COMPANY

B-11, Lawrence Road, Industrial Area, New Delhi - 110 035

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