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J. Inder Singh Kalra

Aloo Paratha

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Preparation info
  • Yield:

    4

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A shallow-fried atta bread with a filling of spiced potatoes.

Ingredients

  • 400 g/14 oz Atta-dough*
  • 120 g/12

Method

Preparation

THE POTATOES: Boil, cool, peel and grate.

THE REMAINING VEGETABLES: Scrape, wash and chop ginger. Remove stems, wash, slit, deseed and chop green chillies. Clean, wash and chop coriander.

THE FILLING: Mix all the ingredients in a bowl. Divide into 4 equal portions.

THE PARATHA: Divide the dough into 4 equal portion

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