Tuesday, May 17, 2011

jowaar Aloo Parantha

Spicy Jowaar Aloo Parantha
1.5 cup Sorghum flour
2 medium size Boiled Potatoes, grated
1 small of piece Ginger grated

1 clove Garlic grated
few chopped Coriander Leaves
1 tsp Olive Oil
1 tbsp Coriander Powder
1 tsp Dry Mango Powder
1 tsp Chili Powder
1 tsp Parsley Flakes
1 pinch Asafoetida Powder
Salt according to taste

Olive oil for cooking

  1. Mix all the ingredients in the mixing bowl. If dough is dry, add some more olive oil. Don’t add water.
  2. Cover the dough with damp towel for ½ an hour.
  3. Take a straight plastic and put some oil on it. Make one small ball from dough and roll it on the plastic. Oil will prevent it to stick on the plastic. Roll it like chapatti.
  4. Heat the non-stick pan and put it on the pan.
  5. After 1 min. turn it and put some oil on both sides. Cook it until both sides are light brown.
  6. Serve hot with chutney, dip, curry, curd, pickle or you can eat it without anything.

No comments:

Post a Comment