Monday, November 26, 2012

Aloo Paratha

Aloo Paratha
Growing Food ... Cooking Together, Washington Youth Garden 2008, page 32

Serves 7


2 cups flour
3-4 potatoes, boiled
2 green chilies, diced
1/2 red onion, diced
3 green onions, sliced
1 Tbsp ginger, chopped
1 Tbsp lemon juice
1 tsp turmeric
Cilantro, ripped
Chili pepper (optional)
Curry powder (optional)
Salt and pepper
Vegetable oil


  1. Mash potatoes lightly. Add cilantro to taste, green onions, chilies, salt, pepper, red onion, ginger, lemon, and turmeric. Set aside.

  2. Mix flour and two pinches of salt in a bowl. Slowly add water until dough incorporates, remaining a bit sticky.

  3. Make dough balls, smaller than a fist; sprinkle flour on a rolling pin and surface. Roll out balls thickly, about the diameter of a CD.

  4. Press ball of stuffing into center of dough. Gather the dough around the stuffing until it is completely wrapped. Roll out each sphere into a pancake.

  5. Heat vegetable oil and fry paratha for 4 minutes (per side?), until brown and crispy outside.

  6. Serve with yogurt and lime pickle or any chutney.

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