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Features for "Aloo Paratha"
Bread item, served with main course, suitable for vegetarians
Ingredients for "Aloo Paratha" (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 for "Aloo Paratha"
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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