- To form the paratha, make 18 equal-sized balls of dough. Using all-purpose white flour as needed, roll out 2 of the balls into 5 rounds until about 1/4 inch thick. Place about 2-3 Tablespoons of the filling on one round, and cover with the other. You can also form the paratha by dividing the dough into 9 equal parts. Roll out each part until about 10 wide and 1/4 thick. Place about 1/4 cup of the filling in the center, and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. Roll out carefully until about 1/4 inch thick and 6 1/2 wide. To saut the paratha, preheat a frying pan on medium-high heat. Add 1 teaspoon oil for the first paratha only. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides.
Aloo paratha
#myrecipe
By Shaalini Shaalu
Jan, 11th
625
Servings
2 persons
Cook Time
20 minutes
Ingredients
7
- 9
Ingredients
- Red pepper powder
- Potatoes
- Salt
- Onion
- Coriander powder
- Water
- Garam masala
- Coriander
- Whole wheat flour
