Aloo Paratha

Prep and Cooking Time: 40-45mins

Serves: 3-4 persons

Paratha is a traditional flat bread which originated in India. It is commonly eaten with yoghurt or vegetables.The process of layering the "skins" of dough in paratha can make preparation a difficult process but it is worth all the effort.

Ingredients

Maida (All Purpose Flour)/ Wheat Flour - 300 gms

Onion- 1 medium, finely chopped

Potatoes – 3 big

Capsicum- 2, finely chopped

Green Chillies- 4-5, finely chopped

Carrots- 2 medium sized

Coriander Leaves- fresh and finely chopped

Red Chilli pwd- 2 tsp

Cooking Oil- 2tsp

Ghee/Clarified Butter for greasing the parathas

Amchur pwd (Dry Mango pwd)-1 tsp / Lemon Juice – 1 medium sized

Salt to Taste

Method

Knead semi soft dough with flour, adding sufficient water, oil and salt to taste.

Stuffing:

• Boil the potatoes and carrot, peel the skin off the potato and mash them
• Add onions, capsicum, green chillies, coriander leaves, red chilli pwd, amchur pwd/lemon juice, salt to taste and mix well.

Divide the dough into equal rounds
Roll out the portion of the dough into a small chapathi, make 2 chapathis in this manner for one Paratha

Flour Paste: Mix 2 tsp flour with ¼ th cup water to make a fine paste in order to seal the 2 chapathis to form a paratha

• Now spread approx 2tbsp stuffing on one chapathi and place another chapathi above this and seal them tightly with the flour paste and roll out evenly.
  
• On a hot tava roast both sides of the paratha till it turns into a golden brown shade
  
• Grease with ghee/oil/butter
  
• Serve hot parathas with Masala Raita
  

Masala Raita: Curd, chilli pwd, salt, chat masala.