Aloo parathas are a favourite breakfast dish in many homes across our country. Just pickle and curd as side dishes, this delicacy is enjoyed even by children. In this recipe, I have used millet poha, potatoes and spices. The parathas remained soft for a very long time. Try this excellent recipe as soon as possible.
Ingredients:
- 250 Grams Pearl Millet Poha/Flakes/Aval
- 500 Grams Peeled Raw Potatoes
- 1 Cup Water (Approx)
- 1/4 Cup Chopped Coriander Leaves
- 3 Green Chillies
- 1'' Piece Ginger
- 1.25 Tsp Salt
- 1.25 Tsp Salt
- 1.25 Tsp Salt
- 1 Tsp Turmeric Powder
- 1 Tsp Red Chilli Flakes
- 1 Tsp Anar Dana Powder/Pomegranate Seed Powder
- 1 Tsp Jeera/Cumin Seeds
- 1 Tsp Ajwain/Omam/Carom Seeds
- 1 Tbsp Oil
- 1 Tbsp Oil
- 1 Tbsp Oil
Directions:
- Sift poha and remove the dirt. Grind it into fine powder. Transfer it to a wide bowl.
- Wash and peel potatoes and cut them into medium sized pieces. Grind it along with green chillies, ginger and salt without adding any water.
- Transfer this to the poha powder bowl. Now add all spices and coriander leaves. Mix well. Make a dough by adding water in batches.
- The water quantity depends on the moisture of potatoes. So add water according to the need.
- Finally apply oil on the dough and keep it covered for 15 minutes.
- Divide the dough into equal portions. Roll out parathas by dusting in any flour. For smooth edges you can use a steel dabba lid and punch out circles.
- Heat a pan and cook the parathas on both sides with oil as you normally do. Serve with pickle, curd or green chutney.
Note:
- Other millet flakes like Kodo/Foxtail/Little/Barnyard/Ragi/Jowar can also be used for this recipe.
- Adjust spices according to your need.