Ingredients
Difficulty : Easy
Serves : 4
Cooking Steps
- 1Aloo Paratha:
- 2Pressure cook 3 potatoes with water and a little salt for 4 whistles.
- 3Open the pressure cooker, remove the potatoes, peel, and mash them.
- 4Add 1 tsp cumin seeds, 3–4 chopped green chillies, salt, ½ tsp coriander powder, 1 tsp garam masala, ½ tsp turmeric powder, and chopped coriander leaves. Mix well.
- 5In a bowl, add 2 cups whole wheat flour and salt. Mix well. Add 3–4 tbsp oil and mix again.
- 6Gradually add water and knead into a soft dough. Cover and rest for 20 minutes.
- 7Divide the dough and potato stuffing into equal portions.
- 8Flatten one dough ball, place the stuffing in the centre, seal the edges, and gently shape it into a ball.
- 9Preheat the roti maker. Place the stuffed dough ball inside, close the lid gently for 2–3 seconds, then open it.
- 10Cook for 1½–2 minutes, flipping once or twice until golden brown spots appear.
- 11Apply ghee or butter on both sides and cook for another 20–30 seconds.
- 12Repeat the same process with the remaining dough and stuffing.
- 13Spicy Tomato Garlic Chutney:
- 14Add 4 tomatoes and 5 dry red chillies to a pan with water and boil until the tomatoes are soft.
- 15Remove the tomatoes and chillies. Peel the tomato skins after they cool slightly.
- 16Transfer the peeled tomatoes and boiled dry red chilies to a blender.
- 17Add 15–20 garlic cloves, 1-inch ginger, 2 pinches sugar, salt, and 2 tbsp vinegar. Blend into a smooth paste.
- 18Add 2 tbsp tomato ketchup and blend again until well combined.
- 19Your Spicy Tomato Garlic Chutney is ready.
- 20Serve hot with buttered Aloo Paratha and enjoy!
Related recipes
1 Hour 20 minutes (including rice soaking time) |
700 calories
30 mins (includes soaking time) |
280 calories
20 minutes |
380 calories
15 minutes |
450 calories
45 minutes |
650 calories
