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Aloo Paratha

Features

Bread item, served with main course, suitable for vegetarians

Ingredients  (Click here for measurement conversion)

Wholegrain or Wheat flour - 8 oz

Warm water - 4 fluid oz

Ghee or oil - 2 fluid oz

Potatoes - 0.5 lb, boiled

Onion - 1, chopped into very small pieces

Garlic paste or powder - 0.5 teaspoon

Ginger paste or powder - 0.5 teaspoon

Oil - little

Method

• Mix flour with water and ghee, to make a soft dough.

• Leave to rest for half an hour.

• Heat little oil in a frying pan and fry the onions.

• Add spices, stir for few seconds and take off heat.

• Add the onion-spice mixture to potatoes along with salt and pepper.

• Mash the potatoes and mix all ingredients well.

• Take a small ball of dough, make a small hole in the centre and stuff with potato mixture.

• Turn over and roll to 6 cm circle.

• Take care not to spill out the stuffing while flattening; it's advisable to use hands for this purpose rather than rolling pin if you are inexperienced.

• The thickness of each paratha should be nearly 1.5 times that of tortilla and surface area nearly same as that as tortilla.

• Fry in a little ghee for a few minutes until both sides of paratha turn golden brown.

• Add ghee while turning on other side if you feel the fat isn't enough to fry the other side.

• Serve immediately with your choice of chutney, sour cream or yoghurt.

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