Yield: 1 servings
|1||Recipe paratha dough; (refer introduction)|
|2 larges||Potatoes boiled and peeled|
|4||Green chillies finely chopped; (4 to 5)|
|½ teaspoon||Ginger grated|
|4||Garlic flakes crushed; (4 to 5)|
|1 tablespoon||Coriander leaves chopped fine|
|½ teaspoon||Turmeric powder|
|Salt to taste|
|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.
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.