Potato (aloo) parathas

Yield: 1 servings

Measure Ingredient
1 \N Recipe paratha dough; (refer introduction)
2 larges Potatoes boiled and peeled
4 \N Green chillies finely chopped; (4 to 5)
½ teaspoon Ginger grated
4 \N Garlic flakes crushed; (4 to 5)
1 tablespoon Coriander leaves chopped fine
½ teaspoon Turmeric powder
\N \N Salt to taste
1 tablespoon Oil
\N \N Oil to shallow fry

Mash the potatoes.

Heat 1 tablespoon oil in a heavy pan.

Add ginger, chilli, garlic, stir.

Add coriander, potatoes and other ingredients.

Mix well.

Roll each paratha as per instructions in introduction.

Deep fry each parathas as per instructions in introduction.

Serve hot with tomato ketchup, chutneys or pickle or just plain fresh curds.

Making time: 30 minutes

Makes: 8-9 parathas

Shelflife: 1 day

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