Aloo Paratha

Aloo Paratha with Curds / Hogplum (Ambado) Pickle / Vegetable Kurma.

Pressure cook whole big three big potatoes with skin to 4-5 whistles. Let cool completely. Remove the skin.

Now in a bowl mash the potatoes well see that there are no lumps, add in 1 tsp red chilli powder or green chilly paste, ½ tsp hing powder, pinch of haldi (Optional), 1 tsp oam (ajwain), salt to taste, 1 tblsp of oil and mix well. 

Add multigrain or plain whole wheat atta to the mixture along with about ½ to ¾ cup of water and knead to a firm dough. Leave covered for 25-30 minutes.

Roll out the rotis into round desired size and fry on hot tava on both sides spreading on oil on it. 

Serve hot with curds, pickle or any curry you like.

For the Recipe of Hogplum (Ambado) Pickle Please refer #Pickle.

For the Recipe of Vegetable Kurma Please refer #Curry.