Aalu Paratha – step by step recipe with tips to make it healthier
The Veggie Indian
The Veggie Indian
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Ingredients

  • 2014 by Nupur
  • ¼ tsp of oil on each Paratha, and the size of my Paratha is massive as you can see. If you are making smaller Parathas, even less oil can be used. A little tip from my personal experience is – to apply oil when the Paratha is half roasted. Like when the side is neither cooked nor raw. This is the time when the Paratha absorbs less oil. If you apply oil when its already roasted, it will soak in too much and same goes if it is in its complete raw form.
  • 4 cups of whole wheat flour
  • ½ kg potatoes, boiled and peeled
  • A small piece of ginger, minced or grated properly
  • 1-2 green chilies, chopped very fine (I cut them using a pair of scissors, in tiny pieces)
  • A handful of fresh coriander leaves, washed and chopped small
  • 1 medium sized onion, chopped very small
  • Salt to taste
  • A pinch of black pepper powder
  • ½ tsp Garam Masala
  • ¼ tsp cumin powder
  • ½ tsp red chili powder

Instructions

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