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Sindhi Cuisines - Taste of community- Recipe Number - 53
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Aloo Paratha


Though aloo parathas are supposed to be a  Punjabi  speciality ,but these are relished by people of almost every community in India
And sindhis around the world are crazy about parathas,be it aloo , moong, daal or mooli parathas

Ingredients:

  • Boil potato 1
  • Salt
  • Red chilly powder 1 tspn
  • Coriander leaves
  • Green chillies 2
  • Cummin seeds 1 tspn
  • Wheatflour 1 cup
  • Water for kneading dough
Method:
  • Mix the wheat flour,salt and red chilly powder,and water and knead a soft dough
  • Mash boiled potato,and add some salt,chopped green chillies,Coriander leaves,cummin seeds and mix properly
  • Now take a small portion of the dough and roll it a little
  • Place a small quantity of potato mixture and wrap it again to make a ball shape
  • Now carefully roll it again with a rolling pin to make a chapati
  • Cook it on hot girdle ,pour some oil and toss it frequently ,untill  very small brown spots appear on both sides
  • Serve immediately with a blob of butter on it or with curd,papad or achaar
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 53
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