Wednesday, November 5, 2008

Aloo Paratha


Wheat flour - 1 cup
Curd - 1 tsp
Aloo/Potato - 1 - Boiled
Turmeric powder - 1/4 tsp
Cumin powder - 1/4 tsp
Chilli powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala/chat masala - 1/4 tsp or less
Salt - 1 tsp


1. Prepare chappathi/roti dough by adding 1/2 tsp of salt and 1 tsp of curd. Prepare it 45 min before you make roti/chappathi.
2. Smash the boiled potato well by adding all powders. Add required amount of salt.
3. Take a ball of dough, say, slightly bigger than the lemon size.(see pic below)
4. Spread it using your palm and fingers. Take 1/4 tsp of potato masal and keep it in the center of the dough.(see pic below)
5. Cover it in a manner that you see no stuffing out.(see pic below)
6. Roll it gently in a round shape.(see pic below)
7. Heat chappathi making pan, roast it both sides by adding very little amount of oil and you aloo paratha is ready.

Apply 1/2 tsp oil after mixing the stuff, so that it wont dry...


After Rolling....You can see the stuffing, but its not out of the dough...


All kurma varieties suit this. Most yummy combination is yogurt/curd. Your tongue will remember the taste for ever....!