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Kashmiri Dum Aloo With Latchha Paratha

Kashmiri Dum Aloo With Latchha Paratha

Cooking Time

Preparation Time : 10

Cook Time : 40

Total Time : 50

Ingredients

Serves 4

  • For Dum Aloo -: 20 small potatoes half boiled

  • 6 tbsp curd

  • 1 tsp kashmiri red chilli powder

  • 1/2 tsp saunth powder

  • 1 tbsp roasted and powdered fennel seeds

  • 1 inch cinnamon stick

  • 1 black ilaichi

  • 4 peppers

  • 1 pinch hing

  • 1 tsp jeera

  • 3/4 cup oil

  • 1/2 tsp salt

  • For latchha paratha :- 11/2 cup all purpose flour

  • 1 tbsp oil or ghee

  • 1 cup luke warm water

  • 1/2 tsp salt for parathas

  • 1 tsp cream for decoration

  • 1 tbsp chopped coriander leaves

Directions

  • 01

    Peel off the potatoes and prick them with fork

  • 02

    Beat the curd and add red kashmiri mirch powder mix properly

  • 03

    Heat up the oil in a pan fry the potatoes till golden brown

  • 04

    Remove the potatoes and sim the gas

  • 05

    Take out 1 tbsp oil from the pan

  • 06

    Now add jeera ,hing , cinnamon,peppers,ilaichi and red mirch solution in the pan

  • 07

    Now add curd and 1 cup water

  • 08

    Now add fennel powder and saunth powder in the pan

  • 09

    Now add potatoes and salt in the pan and close the lid for 10 minutes

  • 10

    Cook until the gravy gets thick

  • 11

    Sprinkle coriander and cream . Serve with latchha paratha

  • 12

    For paratha knead the flour with luke warm water

  • 13

    Form a ball flatten on the pastry board grease with ghee sprinkle some salt and ajwain on it make a big roll

  • 14

    Now wrap this roll inside like a spiral. Flatten with pastry roller

  • 15

    Cook it on the tava flip to another side grease both the sides

  • 16

    Serve hot with dum aloos

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