Aloo Paratha

CREDITS

Hajira Farook @hrns_cuisine

INGREDIENTS

Arabic dough recipeRecipe credit unknown Tried & Tested @hrns_cuisine
1 cup water1 tablespoon yeast1 cup flour2 tablespoon sugar1 teaspoon salt1 tablespoon oil2 tablespoon milk powder
Mix the above together and set aside for 10-15 minutes.
Then add:2 tablespoon oil1 cup flour
Aloo Fry for aloo parathas Recipe Credit: Hajira Farook@hrns_cuisine
4 potatoes cubed and boiled till soft 1 onion sliced Pinch of mustard seedsPinch of cumin (Jeeru (Cumin)) seedPinch Methi (Fenugreek) (fenugreek) seeds½ teaspoon turmeric½ teaspoon crushed Jeeru (Cumin) 1 teaspoon crushed dhana ½ teaspoon crushed garlic 1 teaspoon red masala ½ tablespoon lemon juice Salt to taste1-2 dry red chillies (optional)Chopped green chili Chopped dhana and spring onions 2 tablespoon oilAdjust spices to taste

METHOD

Knead into a smooth dough. Set aside 45 minutes. Punch down. Make small balls and roll small rotis. Place filling on one side and put flour paste around the sides. Seal with another roti and press the sides with a fork. Make indents on the top with a fork. Toast on a flat based pan and baste with ghee (Clarified butter).
Fry onions, mustard seeds, fenugreek, Jeeru (Cumin) seeds and dry red chillies in oil until transparent and fragrant don’t allow to change colour. Then add the potatoes, salt, turmeric, garlic, crushed Jeeru (Cumin) & dhana, red masala and lemon juice. Mix well and cook for at least 10 minutes. Place potatoes in a dish and mash, add in the chopped greens and mix.

POSTED ON

29 Mar 2022

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