Recipe Description

Indian bread stuffed with potatoes

Ingredient:-

• Atta (whole wheat flour) – 2 cups
• Table salt – ¾ teaspoon
• Dried pomegranate seeds – 1 teaspoon
• Potatoes, boiled, peeled and grated – 2 medium
• Red chile powder – 1 teaspoon
• Green chile, stemmed and chopped – 1 no
• Butter – 4 tablespoons

 Method:-

1. Sieve the flour with ½ teaspoon of salt into a deep bowl.
2. Gradually add ¾ cup of water into the bowl and knead to make a smooth dough. Cover with a damp cloth and keep aside for 15 minutes.
3. Heat a non stick pan on medium heat. Add pomegranate seeds and dry roast them for 2 minutes. Cool and transfer into a blender jar and blend to a coarse powder.
4. Place the grated potatoes in a deep bowl. Add powdered pomegranate seeds, red chile powder, green chile and the remaining salt. Mix well. Divide into 8 equal portions
5. Divide the dough into 8 equal portions and shape into a ball. Cover with a wet cloth and keep aside for 5 minutes.
6. Take a dough ball and flatten by pressing it between your palms. Place 1 portion of potato mixture in the centre, bring in the edges and shape into a ball again.  Seal the edges completely so that potato stuffing does not come out.
7. Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately 6 inch diameter. This is now called an aloo parantha.
8. Place a non stick tawa (griddle) on medium heat. Let it heat for two minutes, then place a parantha on it and cook for 3 minutes.  Turn the parantha and drizzle ½ tablespoon of butter on it and spread it to cover the entire surface.  Reduce the heat to low and cook till golden brown. Turn it and again drizzle ½ tablespoon of butter on other side.  Cook on low heat till golden brown.
9. Prepare the remaining paranthas in the similar way.
10. Serve hot with fresh yogurt, green chutney or mango pickle.