Potato mixture stuffed layered parantha is a must try recipe !
ALOO CHUR CHUR PARANTHA
Ingredients
1½ cups whole wheat flour + for dusting
4 tbsps yogurt
Salt to taste
1 tbsp + 4 tsps ghee + for shallow frying
4 medium potatoes (aloo), boiled, peeled and grated
1 green chilli, finely chopped
1 tbsp chopped fresh coriander leaves
Salt to taste
½ tsp garam masala powder
½ tsp red chilli powder
1 tsp dried mango powder
Whole wheat flour for dusting
Pickle for serving
Method
1. For the dough, mix together whole wheat flour, yogurt, salt and 1 tbsp ghee in a bowl. Add sufficient water and knead to soft dough. Set aside for 10-15 minutes.
2. Mix together potatoes, green chillies, coriander leaves, salt, garam masala powder, chilli powder and dried mango powder in a bowl.
3. Divide the dough into equal portions. Roll out into thick disks and apply some ghee on it. Dust some flour and fold like a fan. Roll and press lightly.
4. Make a cavity in the center of each portion, put a portion of potato stuffing, seal, shape into balls and slightly flatten between your palms. Set aside for 5-10 minutes.
5. Place each portion on the worktop, dust with some flour and roll out each ball into semi-thick discs.
6. Heat a non-stick tawa. Place each both sides till golden brown, basting with some ghee. Crush the paranthas so that the layers are seen.
7. Serve hot with pickle.
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