HARE PYAZ AUR ALOO KA PARANTHA
Parantha made of potatoes and spring onions.
How do you describe a parantha? Especially to someone who may never have seen one? I guess you in the West would call them Indian flatbread. What is naan? And roti? And parantha? The best way out is to use pictures. I saw this delightful collection of pictures by Neelu Sharma on Pinterest. As you will see there is an amazing variety out there.
Today, I present to you a parantha- Hare Pyaz Aur Aloo Ka Parantha- which is commonly made in North India. This has a stuffing of both potatoes and spring onions.
Ingredients:
Take the atta in a bowl. Add spring onions with green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and enough water. Knead all this into a dough. Apply oil, cover and set aside for 15 minutes.
Divide the dough into 8 equal portions and roll into balls. Roll the balls in dry flour and keep aside for 5 minutes. Roll out into paranthas with medium thickness.
Heat a tawa and place a parantha on it. Cook on medium heat for 2 minutes. Turn and apply ghee on the cooked side. Turn once more and apply ghee on the other side. Cook till both sides turn a golden brown.
Serve hot with curds and pickles.
Parantha made of potatoes and spring onions.
How do you describe a parantha? Especially to someone who may never have seen one? I guess you in the West would call them Indian flatbread. What is naan? And roti? And parantha? The best way out is to use pictures. I saw this delightful collection of pictures by Neelu Sharma on Pinterest. As you will see there is an amazing variety out there.
Today, I present to you a parantha- Hare Pyaz Aur Aloo Ka Parantha- which is commonly made in North India. This has a stuffing of both potatoes and spring onions.
Ingredients:
- Potatoes, boiled and mashed, 2
- Spring Onions green chopped 5-6
- Whole wheat flour - atta 1 1/2 cups
- Green chillies, chopped 2
- Carom Seeds ( Ajwain) 1/2 tsp
- Salt, to taste
- Chilli Powder, 1 tsp
- Fresh Coriander Leaves, chopped 2 tbsp
- Yogurt 1/4 cup
- Oil 2 tbsp
- Ghee as required
Take the atta in a bowl. Add spring onions with green chillies, carom seeds, salt, potatoes, red chilli powder, coriander leaves, yogurt and enough water. Knead all this into a dough. Apply oil, cover and set aside for 15 minutes.
Divide the dough into 8 equal portions and roll into balls. Roll the balls in dry flour and keep aside for 5 minutes. Roll out into paranthas with medium thickness.
Heat a tawa and place a parantha on it. Cook on medium heat for 2 minutes. Turn and apply ghee on the cooked side. Turn once more and apply ghee on the other side. Cook till both sides turn a golden brown.
Serve hot with curds and pickles.
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