Potatoes 1/2kg (boil remove skin & mash)
Onion 1 (Chopped as for omelet)
Dry mango powder 1 tsp
Lemon juice 3
Coriander leaves fresh 1 bunch (chopped)
Chili powder red 1 tsp
Cumin seed powder white 1 tsp
Salt to taste
Chillies green 4 (chopped)
Wholemeal flour 1kg
Ghee 1 cup
Method
Put the flour and salt in a bowl and mix together,gradually add water and bind the mixture into a soft dough.Cover with a damp cloth.
Stuffing
Add all the the dry ingredients to the mashed potatoes and mix well. Gradually add the lemon juice. Divide the dough into 18-20 equal parts, shape each portion into a small ball. Roll out the ball to about 4 inches in diameter. Place about one tablespoon of potato mixture and spread it over the dough. Place another same size dough over this,and press the edges together.On a floured surface roll out the dough to about 67 inches in diameter.Carefully place the round dough onto a hot griddle or pan (tava). -Allow to cook for a minute,then turn over. Smear a little Dalda banaspati on the top and after a minute turn over again.Spread the Dalda banaspati on the surface and along the edges of the paratha. Repeat the process once again. Remove from griddle and serve hot.
No comments:
Post a Comment