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Thursday, 9 August 2012

Aloo cheese paratha


Aloo cheese paratha  



5 medium size   boiled and smashed potatoes
Grated cheese    ½ cup
1tsp jeera powder
2tsp coriander powder
1/2tsp garam  masala
1tsp chilly powder
2tbsp finely chopped  coriander leaves
2 cups atta.
Salt to taste
Oil   1 tbsp
Water to  prepare dough

Method…take one bowl add  smashed potatoes, cheese, jeera  powder, coriander powder, garam masala, chilly powder, chopped coriander leaves, salt , mix all and keep aside..


Take another bowl  add atta, salt, oil ,mix it for 2 min then add water and prepare dough  and cover it with lid..then keep it for half hour…

After half an hour   divide dough in to  lime size balls..

roll them into circles.......



Very lightly flour a rolling board or clean counter surface and roll each ball into a circle.  Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. 




Slowly lift the edges and bring together in the center to form a pouch.  Press the ends together tightly to close the pouch.  Once sealed, press down gently to flatten so that you have a flattened pouch.


Lightly flour your rolling surface and roll this pouch in a circle.  Don’t worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and either keep aside or try to put it back into the paratha and pinch the dough to seal.  Also if you are just starting out with Aaloo parathas, do not worry about getting the perfect round shape as it takes a little practice to achieve.  Whatever the shape, it tastes just as good.  



Heat the tawa and fry the parathas one at a time.  Fry one side   till you see tiny bubbles rise on the surface add butter or ghee and turn and fry the other side  till crispy and golden brown.



Serve hot  with Kadhi and pickle. 







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