It is a Indian style sidedish that is quick and easy to prepare. Keep the masala mix aside. It is a simple dish, very tasty to eat and served with Roti/Paratha
Boil, peel and mash potatoes and keep aside. (I generally make the dough overnight and bring to room temperature the next day before rolling out the Parathas)
Like they say, simple is beautiful and nothing can be farther from the truth for today’s dish. To be honest, I had almost finalised on Litti Chokha for this month’s theme of cooking from Jharkhand cuisine
We usually make this chutney for chapati and Alooparatha. tomato garlic chutney,tomato garlic chutney recipe,easy sidedishrecipes,sidedishforroti,sidedishforparatha,Chutney recipes,Chutney varieties,Garlic chutney recipes,Raw garlic recipes
This sabji is a long pending post from me, and having distinct memories of wolfing down parathas and pooris (puffed breads) along with this sabji during my work tenure at Delhi, Chandigarh and many other parts of North India
Cook till the side of paratha touching the pan is golden brown with some dark brown spots. There are few dishes that can beat the satisfaction of a well-made, warm AlooParatha with chilled dahi (curd or plain yoghurt), white butter and spicy pickle
