Aloo Paranthas are the most common North Indian food, regularly made for breakfast, lunch and even dinner. Need we say more, well yes, Thank you Parul for the expert inputs.
Preparation time: 20-30 mins
Green chillies 2
Pomegranate seeds 1/4th cup
Red chilli powder 1/2tsp
Dry mango powder(Amchur powder ) 1tsp
Wheat flour 2cups
Refined cooking oil 1cup
Salt to taste
Boil, peel and mash the potatoes. Crush the pomegranate seeds manually.
In a bowl, add the mashed potatoes. Add salt to taste, green chillies, coriander leaves, amchur powder, red chilli and crushed pomegranate seeds and mix well. Crushed pomegranate seeds are very good for the skin and blood. They also act as coolants during summers.
To 2 cups Wheat flour, add 2 tsps oil, ½ a cup luke warm water, a pinch of salt and knead the dough like chapatti dough.
Take average sized lumps of the dough, pat to make a shallow cup, grease with oil, fill the potato mixture and bring the edges together to make average sized balls.
Bail evenly and fry on a pre-heated tawa/flat pan smearing oil or ghee on both sides and frying on both sides till the paranthas are done.
Hot and yummy aloo paranthas are ready to serve. Served with any curry, gravy or dry, dals or raithas, aloo parantha is the king of the platter. We however had it with some pickle, curds and butter smeared on them, a modest and yet merry way of having them.