Mrs Alyona Kapoor shares her secret recipe of delicious Aloo Paranthas. You cannot miss this !
ALOO PARANTHA
Ingredients
1 cup whole wheat flour (atta) + for dusting
1 large potato (aloo), boiled, peeled and mashed
1 tablespoon semolina (suji)
1 tablespoon finely chopped fresh coriander leaves
2 green chillies, finely chopped
½ teaspoon carom seeds (ajwain)
½ teaspoon cumin seeds (jeera)
½ teaspoon chaat masala
1 teaspoon finely chopped ginger
A pinch asafoetida (hing)
Salt to taste
1 tablespoon oil
Chutney
1 large raw mango, peeled and grated
1 teaspoon red chilli powder
½ teaspoon garam masala powder
Salt to taste
3 tablespoons sugar
½ teaspoon finely chopped fresh coriander leaves
1 green chilli, finely chopped
½ teaspoon finely chopped ginger
Method
1. Mix together wheat flour, semolina, potato, coriander leaves, green chillies, carom seeds, cumin seeds, chaat masala, ginger, asafoetida, salt and oil in a bowl. Add water as required and knead to a stiff dough. Set aside to rest for 5 minutes.
2. Divide the dough into equal portions, dust with some flour and roll out into medium size thick paranthas.
3. Heat a non-stick tawa. Place paranthas on it and roast till evenly done from both the sides.
4. To make chutney, mix together raw mangoes, chilli powder, garam masala powder, salt, sugar, coriander leaves, green chilli and ginger in a bowl.
5. Serve hot paranthas with mango chutney.
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