Empty My Fridge
#shorts Mom's Aloo Paratha
Ingredients
- Whole wheat flour2 cups
- Salt3 tsp
- Oil1 tbsp
- Potato2
- Ginger paste1 tbsp
- Chili pepper · paste1 tsp
- Coriander seed · ground2 tsp
- Cumin · ground1 tsp
- Chili powder1 tsp
- Garam masala½ tsp
- Mango powder1 tsp
- Cilantro · finely chopped2 tbsp
- Mint · chopped1 tbsp
Instructions
- Put 1 cup water in the pot and set potatoes on the trivet; pressure cook 15 minutes, then let pressure release naturally.
- Mix flour, salt and half the oil. Add water gradually and knead, then add remaining oil and knead 2 to 3 minutes. Cover and rest.
- Cool and peel the potatoes, then grate them into a large bowl.
- Add ginger, green chili paste, coriander, cumin, chili powder, garam masala, amchur, cilantro and salt to the potatoes; mix well and divide into 7 balls.
- Knead the dough again for 1 to 2 minutes and divide into 7 balls.
- Coat one dough ball in dry flour and roll into a 4-inch circle. Place a filling ball in the center and close the edges around it.
- Gently flatten and roll the stuffed dough into a 6 to 8-inch circle.
- Heat a pan on medium. Cook the paratha until both sides are golden brown. Brush with ghee and serve hot with pickles and yogurt or raita.
Summarized from Ministry of Curry's video. Watch it for the details.
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