Tandoori Aloo Paratha
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Time To Cook
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Serving
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Measures
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Preparation Time = 20 mins. |
4 Persons | 1 Cup = 250 ml. 1 Teaspoon = 4 g. 1 Tablespoon = 15 g. |
Ingredients
For dough
Wheat flour – 2 cup
Refined oil – 1 tablespoon
Water for kneading.
Salt to taste.
For stuffing
Potatoes, boiled – ½ kg
Onion, chopped – 1 no.
Garlic, chopped – ½ teaspoon
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 tablespoon
Red chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Jeera – 1 teaspoon
Ajwain – 1 teaspoon
White till – 1 teaspoon
Ground anardana – ½ teaspoon
Coriander leaves, chopped – ¼ cup
Kasuri methi – 1 teaspoon
Salt to taste
For serving
Butter – 3 tablespoon
Dahi – 2 cup
Mango pickle as per liking
Method
For dough
• Knead atta with little oil, salt and sufficient water.
• Make a soft dough.
• Cover it.
• Keep it for 15 mins
For stuffing
• Boil potatoes. Peel and mash them with potato masher properly.
• In a deep bowl put potatoes and add all ingredients for stuffing.
• Mix well. Taste the mixture. If you need you can add more masala according to your taste.
For rolling
• Divide dough in 8 equal portions. Make round balls. Dust them with wheat flour.
• Flatten each ball and shape them into 3” disc with rolling pin in such a way that the edges are thinner than the centre.
• Place the potato stuffing in the centre. And, seal the edges.
• Roll the stuffed balls into rotis.
Apply little water with hand on the upper side of the rotis for shinning.
Place the rotis in electric or gas tandoor. Cook on the medium heat on both sides till it is done.
Serve it with butter and dahi. You can serve mango pickle with it.
Note – parathas can be made on tava with little ghee or oil.