RECIPE / ATTA
Aloo Paratha
A stuffed flatbread from the north Indian kitchen, best eaten straight off the tawa with curd and pickle.
Ingredients
- 2 cups Vishnu Foods Atta
- ¾ cup water
- 3 medium potatoes, boiled and mashed
- 1 green chilli, finely chopped
- 1 teaspoon grated ginger
- ½ teaspoon red chilli powder
- ½ teaspoon garam masala
- 2 tablespoons chopped coriander
- salt to taste
- ghee for cooking
Method
- 01
Knead the atta with water into a soft dough and rest it for twenty minutes.
- 02
Mix the mashed potato with the chilli, ginger, spices, coriander and salt.
- 03
Roll a ball of dough into a small round, place a portion of filling in the centre and seal the edges over it.
- 04
Dust with atta and roll out gently into a paratha, keeping the filling even.
- 05
Cook on a hot tawa, turning once, and spoon ghee around the edges until both sides are golden brown.
- 06
Serve hot with curd, butter or pickle.