prep time
15 minutes
cook time
15 minutes
serves
4-5

Achari ALOO PARATHA

Take the flavours of this classic breakfast dish to a whole new level with the Del Monte Achari Mayo. The paratha will be tangier, you’ll be happier.

Ingredients

4 Medium Boiled And Mashed Potatoes
2 TBSP Aachari Mayo
1.5 TBSP Red Chilli Powder
1 TBSP Amchur
2-3 TBSP Of Finely Chopped Coriander Leaves
2 Cups Wheat Flour
2 TBSP Oil
1/2 TBSP salt
- Water For Kneading
- Oil/ Ghee For Roasting Parathas
- Salt To Taste

Method


  1. Add flour, oil and salt and mix well. Then pour in water as required for kneading the dough.Once done, cover and set aside for 30 minutes.

For the Stuffing-

  1. Boil and peel the potatoes. Mash them nicely so there are no lumps. Let it cool.
  2. Mix the remaining ingredients.

For the paratha-

  1. Divide dough into equal portions and roll into balls. Press a little to flatten it  like a patty.
  2. Roll out a circular disc about 4 inches in diameter and place 2 tbs of the stuffing in the center.
  3. Grab the edges and pleat them and bring them together in the center. Seal the edges and again give  a round shape. Then cover both sides with flour.
  4. Using a  rolling pin to roll into a flat, round shape  very delicately during it with flour as required to avoid it from sticking on the rolling board.
  5. Dust off excess flour from the paratha and place it on a heated tawa over medium flame.
  6. When tiny bubbles rise flip it over.Spread ½ tsp oil around the edges and press with a spatula for 30 seconds until golden brown and flip and repeat this process on the other side.
  7. Top it with butter. Serve hot with mayo dip on the side.



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