For the Parata dough:
2 cups Wheat Flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead
Mix all ingredients except water. Add a little water at a time and form a soft dough. Keep for 30 minutes before using. Always keep covered with a moist cloth, and see that the cloth is kept moist. One parata requires a pingpong ball sized lump of dough. For rolling, use dry flour as in chapathi., to roll easier. Dust the parata with dry flour now and then.
Main Ingedients
- 3 large potatoes boiled and peeled
- 4-5 green chillies finely chopped
- 1 big onion finely chopped(cut into very small pieces)
- 1/2 tsp. ginger and garlic paste
- 1 tbsp. coriander leaves chopped fine(optional)
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala powder(optional)
- 1/2 tsp jeera/cumin powder
- 1/2 tsp coriander powder
- salt to taste
- oil for shallow fry
Mash the potatoes, to that add ginger garlic paste, green chillies,coriander,onions,turmeric powder, garam masala powder, cumin powder, salt and mix well. Roll a thick chapathi about 4" diameter. Place a small ball of filling at centre. Cover with the sides or brings the ends to the centre from 4 or 5 points. Overlap ends so they do not leave an opening. Press gently and make it round. Dust with dry flour, proceed to roll to 6" diameter. Heat a heavy tava, place parata on it. Allow one side to cook have brown golden patches. cook on medium flame so that onions gets well cooked inside. Turn repeat for other side. Drizzle some oil and flip. Drizzle oil on other side. Sizzle till done. Serve hot with chutney or pickle and plain fresh curds.
2 comments:
Hi Lalitha,
Shaheda here, i got this site info from Preethi.
Looks like you have learnt a lot of dishes.
Hyderabadi biryani looks very interesting probably i will try making it this weekend.
But i just wanted to comment on the allu ka paratha recipe that you have posted.
Every thing seems to be fine till you make a dough and mashing the potatoes.
After mashing the potatoes, heat some oil in a pan and add finely cut onions to it and fry them till they become soft, once they are soft than add all the masala's as mentioned by you, then add the mashed potatoes and mix all the ingredeints well.
Once all this is done fry some jeera seeds on a tava without oil and grind them to powder and add these jeera powder to potato mixture.
And again continue the same process of making paratha's as mentioned by you.
Try out this recipe that i have mentioned above and i am sure you would love to eat allu ka paratha atleast once in a day
I have tried the recipe of aluu ka paratha the way u said, but when we eat onion seems not to be cooked well.
Regards,
Shaheda
Hi Shaheda,
Thanks for trying my recipe..
Nice to see you here, Iam a bit passion about cooking, i like trying different recipes...
coming to aloo parata, onion should be cut into a very small pieces,then it will get cooked well inside the parata.. I usually make this way...Yeah, you can even fry the onion and then mix it with other ingredients..
Yeah by adding Jeera powder(taste will improve), if you add jeera powder,then you should not add garam masala... both wont go well together..
you needn't fry jeera seeds and then grind, you get jeera powder in all the Indian stores..
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