Tuesday, April 23, 2013

Yummy Aloo Paratha and its recipe

Every time I see or smell the taste of Aloo Paratha my mouth waters with my jaws wide open. I completely go irrational and I cannot  control myself at any point . It is completely magical how my taste buds react but having said that I'm not shy to eat Aloo Paratha at any place or point of time. In Kathmandu you can get the Aloo Parathas at the local Tanduri Nan Shop. The famous one is the Lumbini Tanduri Nan Outlets which are spread across the capital.  The specialty of this outlets are local Indian cuisines like dal makhani, rajma, panir tikka, dal fry, egg curry, chicken curry etc and most interestingly the prices are very less. It cost on averagely 20 to 30 for on Aloo Paratha   and one Paratha is more than enough to give you that feel of yummy and full.  You can find  the outlet close enough if you search for it. If you are hungry and if you want to have a full appetite with good taste in your mouth then you must try the local Aloo Paratha.

It is delicious and splendid...................................  

  • Wheat Flour 1.5 Cup 
  • Salt 1/2 teaspoon 
  • Water 3/4 cups+
  • 3 teaspoon Oil 
  • 2 teaspoon 

  • Potatoes 4-5 medium sized 
  • Salt To Taste 
  • Oil teaspoon 
  • Cumin Powder 1/2 teaspoon 
  • Coriander Powder 1/2 teaspoon 
  • Chilli Powder 1/2 teaspoon 
  • Green Chilli Finely chopped 1/2 teaspoon(Optional) 
  • Corainder leaves finelt chopped 1 teaspoon 
  • Ginger-garlic paste 1/2 teaspoon

1. First of all make the dow with  flour salt and  oil. Mix the flour with  a pinch of salt and mix it with water. Remember not to put too much of water. Mix the mixture slowly and patiently  increase the water according to the need.   

2. For the filling you need potatoes and above mentioned ingredients. Mix all the spices with the mashed potatoes. You can use boiled potatoes which is more easy. if not then boil the potatoes and  just add  all the ingredients. 

3. After the making the dow and the filling, sprinkle some flour before rolling the roti so that the filling does not come out or stick in the rolling pan. Make a small roti and place a ball of filling in the middle, then roll edges  and make it a big roti 

4. Heat the pan with shudhha Ghee, make sure the pan is well heated then put the roti in. Let the roti gently fry in the pan. Just keep a watch that the fire is not high. To make it crisp keep a watch on the roti, as soon as the ghee starts to give the golden cripsy look and a  yummy smell take it out and serve it with a achar....



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