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Paratha Crispy Alloo Paratha

Yummy roti! Don't forget the achar pickle and dahi! Back in Canada i used to mix dahi and sour cream half and half portions. Good stuff Maynerd!

Prep
Cook
Serves 4people
Ingredients
2
cup atta (or whole wheat flour)
3
large potatoes
2
tbs butter + 1/4 cup for frying
1
tsp salt
1/4
tsp lal mirch (red chilli)
1/2
tsp ground zeera (cumin)
1/4
tsp haldi (tumeric)
1/4
tsp garam masala
2
chopped small green chili. handful of chopped dhuniya (cilantro)
a bit of white flour for rolling roti’s
Directions
1.
Mix atta with just enough water to make soft dough, not sticky. knead with nuckles in bowl for a few minutes. Cover let stand for 10 min.
2.
Peal potato chop tiny and cover with water. Boil till really soft. Drain and mash with a fork, add 2 T butter, spices and chopped chili, dhuniya.
3.
oil your hands, take a lump of dough the size of a golf ball, roll between hands then flatten into a 4 inch disk. Place a spoonful of potato mixture in the center of dough, shape the dough around the potato, pinching it shut.
4.
Flatten dough, sprinkle some white flour on rolling surface, roll out till 1/2 cm. thick.
5.
Its o.k. if the potato breaks through dough.
6.
Slap onto hot tawa or non stick fry pan.
7.
Cook on one side till brown spots appear, flip, butter the cooked side, then flip again for a final crisping.
8.
Eat hot.

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