ALLO KA PARATHA
Inspired By: http://cookingwithbj.com/bjcooking/recipe/

Ingredients:

2 cups whole wheat flour
1 tsp PureSpice ® salt
water for mixing
ghee for frying
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies
1 tsp PureSpice ® coriander seeds, crushed
1 tsp PureSpice ® ajowan
1 tsp PureSpice ® salt
1 tsp PureSpice ® red chilli powder
1 tsp PureSpice ® coriander


1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in the center. Close up completely. Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot griddle over medium heat. Put 2 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve.

ALLO KA PARATHA
Inspired By: http://cookingwithbj.com/bjcooking/recipe/

Ingredients:

2 cups whole wheat flour
1 tsp PureSpice ® salt
water for mixing
ghee for frying
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies
1 tsp PureSpice ® coriander seeds, crushed
1 tsp PureSpice ® ajowan
1 tsp PureSpice ® salt
1 tsp PureSpice ® red chilli powder
1 tsp PureSpice ® coriander


1. Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.
3. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in the center. Close up completely. Shape into round balls again.
4. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.
5. Cook one at a time on a hot griddle over medium heat. Put 2 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.
6. Serve.