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Breakfast >> Aloo Paratha
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Breakfast >> Aloo Paratha

 

Ingredients:
						


potatoes (boiled, Peeled And Mashed) 100 Grams Whole Wheat Flour . . . . . . . . . . . .2 Cups Green Chillies (chopped) . . . . . . . . 2 Onion (chopped) . . . . . . . . . . . . . . . 1 Fresh Coriander Leaves (chopped) Few Ginger Paste . . . . . . . . . . . . . . . . . . . Tsp. Garlic Paste . . . . . . . . . . . . . . . . . . . . Tsp. Salt . . . . . . . . . . . . . . . . . . . . . . . . . . (to Taste) Cooking Oil . . . . . . . . . . . . . . . . . . .2 Tbsp. Ghee Or Butter . . . . . . . . . . . . . . .(for Frying)
Preparation:

in A Pan Heat The Oil Until It Is Hot.
Add The Green Chilies And Onions To The Oil And Fry Until The Onions Turn Golden Brown.
Add In The Ginger And Garlic Paste, Mashed Potato And Salt And Mix Well.
Add The Cilantro/coriander Leaves, Fry For Another 5-6 Minutes, Remove From Heat And Set Aside.mix The Wheat Flour With Salt And Knead By Adding Water And Make A Smooth Dough.
Divide The Dough Into Small Balls And Roll Them Into Round Rotis.
Place Some Of The Potato Mixture In The Center Of Each Roti, Cover With Another Round Rolled Roti And Close The Edges By Pressing With Your Fingers.
Roll This Again Into A Round Shape.
Fry In A Pan Of Ghee Or Butter On Both Sides Until Cooked Well.



Repeat This Process With The Remaining Dough And Potato Mixture. You can serve with your family and friends.
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