2 Boiled Potatoes Mashed
1 Medium sized Capsicum
1 Tea Spoon of Dry Oregano
1 Tea Spoon of Coriander Powder
1 Tea Spoon Tomato Sauce/ Sweet Thai Chilli
Sauce, Rock salt
Method:
For stuffing:
Take vegetable oil in hot pan, add oregano,
rocksalt in hot oil
Add mashed potatoes & Capsicum once
oregano turns brown. Sprinkle Coriander Powder and add Sauce
Stir it nicely and spread the mixture
across the pan. Cook on Both side until
it turns Light Brown
Turn off the flame add coriander and set it
aside
Paratha:
Paratha:
Knead wheat Flour by adding water
intermittently till it turns into soft lump
Take two lumps from the kneaded flour and rolled into two small circle
Fill in the mixture between two circle and
lock the same, coat it with some flour
and roll out again, and round in shape
Ensure your pan is hot throw on the
paratha and using a spoon or brush, spread a little oil on the visible surface
of the paratha. After a couple of minutes, turn it over and brush a little oil
on the visible portion of the aloo paratha again.
The aloo paratha is done when both sides are golden and crisp
The aloo paratha is done when both sides are golden and crisp
Masala Dip:
Yogurt / Curd
Extra Virgin Olive oil
Extra Virgin Olive oil
Tomatoes, 1/2 small onion diced finely
Rock Salt (to taste)
Whip the curd nicely and add in all the
ingredients and garnish with Coriander
Serve it with Hot Aloo Da Paratha
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