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Aloo Parathas With Coriander Chili Chutney

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Aloo Parathas With Coriander Chili Chutney

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 45 Min

Total Time : 1 Hr 5 Min

Ingredients

Serves : 3
  • FOR POTATO STUFFING------ 1 cup dehydrated potato flakes
  • 1-1/2 tsp green chili paste
  • 6 cloves garlic mined finely
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp nigella seeds (kalonji)
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala powder
  • 1 tsp salt or to taste
  • 2-3 tbsp chopped coriander leaves
  • 1-1/2 cups water or as needed to bind potato mixture
  • FOR PARATHAS------ 6 large ready to use whole wheat dough
  • 1/4 cup olive oil or ghee for basting Parathas
  • FOR CORIANDER CHILI CHUTNEY------ 1/2 bunch coriander
  • 1 or 2 green chilies
  • 1 tsp roasted cumin seeds
  • 1/2" peeled and chopped ginger
  • 1/2 to 3/4 tsp pink salt
  • 1/8 cup water

Directions

  • Combine all the ingredients mentioned under potato stuffing. Bind well. Mixture should not feel dry and when clumped together should hold the shape of lemon sized ball.
  • Heat thick bottomed skillet/tawa. Then lower heat.
  • Dip the ball of dough in plain flour, roll it out in a small disc and place the lemon-sized potato ball in the center. Seal well. Dip in flour and roll out in large flat disc shape.
  • Apply little oil with pastry brush to the tawa. Place the Paratha over the tawa. Cook till bubbles appear. Brush oil or ghee on the top surface of paratha and then flip it.
  • Apply oil or ghee to this flipped side, cook further 30-40 seconds on medium flame and flip again. Fry till both sides look golden brown.
  • For heart shaped paratha, cut out a v and round the top curved edge giving a nick in the center to resemble a heart indentation.
  • Serve with coriander chili chutney.
  • FOR CORIANDER CHILI CHUTNEY: Blend coriander, chili, ginger, cumin seeds, and pink salt with little water to form a smooth paste.
Sonia Patankar Shringarpure

Sonia Patankar Shringarpure

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#Tags

Vegetarian