Aloo and Capsicum Parantha
Aloo and Capsicum Parantha
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Masaledar aloo and capsicum stuffed paranthas.
Cooking Time: 15-20 minutesServings: 4 Preparation Time: 15-20 minutes Category: Veg
Ingredients
| • | Potatoes,boiled, peeled and mashed | 2 medium |
| • | Green capsicum,chopped | 1 |
| • | Whole wheat flour (atta) | 3 cups |
| • | Salt | to taste |
| • | Onion ,chopped | 1 medium |
| • | Ginger,chopped | 1 teaspoon |
| • | Green chillies,chopped | 1 teaspoon |
| • | Coriander powder | 1 teaspoon |
| • | Red chilli powder | 1/2 teaspoon |
| • | Dried mango powder | 1 teaspoon |
| • | Carom seeds (ajwain) | 1/2 teaspoon |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Pure ghee | as required |
Method
Sieve flour and into a bowl. Slowly add three-fourth cup of water and knead into soft dough. Cover with a damp cloth and set aside for fifteen minutes.
Heat oil in a non-stick pan, add onions and sauté till light brown. Add ginger, green chillies, coriander powder, red chilli powder, dried mango powder, carom seeds and salt. Add capsicum and sauté for a minute. Add potatoes, coriander leaves and mix well. Divide the mixture into eight equal portions.
Divide dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for five minutes. Roll out each ball into a small puri, place a portion of potato mixture in the centre, gather in the edges and seal well so that potato stuffing is completely enclosed. Shape into a ball.
Flatten each ball, sprinkle a little flour and roll them to approximately six-inch diameter parantha. Heat a non-stick tawa, place a parantha on it and cook on medium heat for one minute. Turn it over, apply half tablespoon ghee over the parantha.
Turn it over again, apply half tablespoon ghee on other side too. Cook on low heat till both the sides are equally golden. Serve hot with fresh yogurt or mango pickle.
Sieve flour and into a bowl. Slowly add three-fourth cup of water and knead into soft dough. Cover with a damp cloth and set aside for fifteen minutes.
Heat oil in a non-stick pan, add onions and sauté till light brown. Add ginger, green chillies, coriander powder, red chilli powder, dried mango powder, carom seeds and salt. Add capsicum and sauté for a minute. Add potatoes, coriander leaves and mix well. Divide the mixture into eight equal portions.
Divide dough into eight equal portions and roll into balls. Cover with a damp cloth and set aside for five minutes. Roll out each ball into a small puri, place a portion of potato mixture in the centre, gather in the edges and seal well so that potato stuffing is completely enclosed. Shape into a ball.
Flatten each ball, sprinkle a little flour and roll them to approximately six-inch diameter parantha. Heat a non-stick tawa, place a parantha on it and cook on medium heat for one minute. Turn it over, apply half tablespoon ghee over the parantha.
Turn it over again, apply half tablespoon ghee on other side too. Cook on low heat till both the sides are equally golden. Serve hot with fresh yogurt or mango pickle.
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