Aloo paratha is a favourite breakfast, but some people avoid it because of the oil. Cooked with steam and a little ghee or butter, it turns out soft and puffy without frying oil.
Dough: mix 3 cups of flour with salt and yoghurt. Add a little sugar and a little vegetable oil and knead to a very soft dough. Rub the dough with a little oil, cover and leave for about two hours.
Filling: boil, peel and mash the potatoes. Lightly roast whole cumin and coriander and grind them. Mix the potato with the roasted spices, chopped green chilli, garam masala powder, amchur, chopped coriander leaves and salt to taste.
Cut the dough into equal balls, put filling in the centre of each and seal the edges. Roll out carefully so the filling does not escape; you can sprinkle black and white sesame on top.
Put a little water in a frying pan, lay in the paratha, brush with ghee or butter and cover. The steam will puff it up. When the water dries, turn it over and brush the other side. Once both sides are well cooked, serve hot with yoghurt or pickle.
Photo: Aloo paratha, Biswarup Ganguly / Wikimedia Commons (CC BY 3.0)
Source: NTV
Comments
(0)