Elements for Aloo Parantha Recipe
Entire wheat flour (atta) 2 containers
Potato boiled 2 medium
Pomegranate seeds (anardana) 1 teaspoon
Red stew powder 1 teaspoon
Green stew chopped 1
Salt to taste
Spread 4 tablespoons
Strategy
Step 1
Strainer flour with a large portion of a teaspoon of salt. Blend with three some water progressively and manipulate to make a smooth batter. Cover with a moist fabric and keep aside for fifteen minutes.
Step 2
Mesh the potatoes. Pound pomegranate seeds to a coarse powder. Blend potatoes, pomegranate seeds, red bean stew powder, green bean stew and salt. Separation it into four equivalent bits Divide batter into eight equivalent parts and make pedas.
Step 3
Cover with a wet fabric and keep aside for five minutes. Take a peda and smooth it by squeezing. Place potato blend on it and again make it into a peda.
Step 4
Seal the edges totally with the goal that potato stuffing does not turn out. Level these pedas, sprinkle a little flour and move them with a moving pin to roughly six-inch breadth. This is currently called a parantha.
Step 5
Warmth a tawa, put parantha on it and cook on direct warmth for three minutes. Turn it and pour a large portion of a tablespoon of oil or margarine, spread it on parantha and shallow sear over low warmth.
Step 6
Turn it and again pour a large portion of a tablespoon of oil or margarine on opposite side. Cook on low warmth till brilliant dark colored. Serve hot with crisp yogurt or mango pickle.
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