Aloo Paratha



3 large potatoes
3 cups flour
Ghee (or butter)
Turmeric Powder
Chili powder
Anardana Powder (Or a pinch of Amchur)
Chat masala powder


Boil the potatoes (for one whistle in case of pressure cooker) until they are just done, and then peel them.

Sprinkle ½ tsp each of turmeric and chili podwer and ¼ tsp anardana and chat masala powders each. Add salt, and mash until no lumps remain. Alternatively, you may grate and then mash the potatoes.

Mix the flour with ¼ tsp each of chili powder and anardana powder and add 2 tsp of ghee.

Add water ad knead to make a smooth, medium-soft dough.

Take a small piece of dough and spread it into a small circle

Place some mashed potato in the center and cover it with the dough.

The dough should be carefully wrapped in a fan-like fashion, and finally pressed together in the center

Place the dough smooth side up, and spread into a ½ inch thick circle.

Cook on a medium-hot skillet (tawa) and smear ghee on both sides as you cook. Smear ghee in the beginning stages if you want a soft paratha, or towards the end if you want it crisp.

Serve hot with a dollop of butter or with raita

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Posted by on Aug 1 2017 Filed under Breakfast. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

1 Comment for “Aloo Paratha”

  1. […] This post was mentioned on Twitter by Eazykitchen, Eazy Kitchen. Eazy Kitchen said: Aloo Paratha @ […]

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