Aaloo Paratha with a twist
Aloo Paratha is a bread dish originating from the Indian subcontinent. The recipe is one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Punjab.
Aaloo (Potato) paratha with a twist
- Four medium sized boiled and mashed potatoes
- ½ cup coriander leaves
- 1 tsp kasoori methi
- 1 tsp TRS cumin seeds
- ½ tsp TRS chilli powder
- 1 tsp TRS coriander powder
- ¼ tsp TRS turmeric powder
- ¼ tsp amchur powder
- ¼ tsp onion seeds
- ¼ tsp ajwain
- 1 tsp salt
- 3 cups Aashirwad atta wheat flour
- ½ cup TRS besan
- 1.5 cups water
- Patanjali Cow Ghee
First knead the wheat flour with besan and water and a little salt and keep aside. Add all the spices above to the mashed potatoes with coriander leaves and mix nicely. Roll it into medium sized balls. Make balls of the dough. Knead each ball into a small round. Then fill it with the potato masala and
make pleats of the dough around it and enclose it properly. Then gently roll this out into a round flat shape.
Heat a pan and put the paratha on it. Once slightly cooked on one side, flip it. Apply ghee on the upper surface and flip again. Dab with a large spatula. Apply ghee on the other surface also and flip and press again until cooked nicely.
Eat hot parathas with butter, ketchup or mint chutney or pickle
The twist? - Besan (gram flour). It makes the parathas extra crispy and delicious.