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    Whole wheat Flour lamps for worship

    Kankiche Dive Recipe

    On Ashadha Amavasya is also called as Deepaanvit Amavasya lamps are worshipped. This simple and delicious recipe where Whole Wheat Flour Lamps are used to worship lamps. A simple and healthy steamed recipe from Maharashtra underlines that even lamp is worshipable.

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    15 Comments

    Aloo Paratha

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    Aloo Paratha
    Aloo Paratha

    Whatever paratha I make the first question I am asked is
    “aloo paratha?”

    Half the times I say no and the complaint to you never make
    … blah blah is followed.

    I make aloo paratha in 2 ways this is the simplest one. The only
    job here is grating the boiled potatoes. Mashing them makes them sticky and at
    times there are fine lumps which will make rolling out a bit difficult in this shortcut method that I generally follow,
    Needless to say aloo paratha is filling and tasty.
    Tastes best with pickle and curds!!

     Aloo Paratha

    Ingredients:
    For The Dough:
    • 2 ¼ cups whole wheat flour
    • 2 tbsp oil
    • salt to taste


    For the Stuffing:
    • 2 ½ cups boiled potatoes peeled and grated tsp jeera/cumin
      powder
    • 1 tsp dhania/coriander powder 
    • 1 tbsp green chillies finely chopped 
    • ½ tsp chilli powder
    • 2 tbsp dhania/ coriander leaves, finely chopped
    • Salt to taste
    • whole wheat flour for rolling
    • oil for cooking and greasing


    Method:
    For the dough:
    • Combine the whole wheat flour, oil and salt in a bowl and mix well.
    • Add enough water and knead into semi-stiff dough. Keep
      aside.
    • For the stuffing:
    • In the grated potatoes add the cumin powder, coriander powder,
      green chillies, chilli powder, coriander leaves, and salt.
    • Mix well till it forms soft dough.
    • Divide the stuffing into 12 equal portions and keep aside.
    • Divide the dough into 12 equal portions.
    • Using the dry flour roll a portion of the dough into a circle
      about of about 4 inches.
    • Place a ball of the stuffing in the centre of the circle and
    • Fold the edges over stuffing and seal tightly.
    • Roll again into a circle of 6 inches circle using the flour
      as needed.
    • Heat a tava/skillet and cook the paratha using a little oil
      until golden brown spots appear on both the sides.
    • Repeat with the remaining dough and stuffing.
    • Serve immediately with fresh curds.

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    Archana

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    Related posts:

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    Dahi vada with a difference!!!
    Potato Pancakes
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    Reader Interactions

    Comments

    1. so authentic and delicious paratha… everybody's fav..

      Reply

    2. You have kindled a desire to have hot aloo paratha with achaar and dahi!! It would go well on a wintry cold morning.

      Reply

    3. Wow Archana! Love that aaloo paratha , specially coming from you. Perfectly made:)

      Reply

    4. I love aloo paratha for breakfast.. very nice

      Reply

    5. I would never believe again if you say that you don't how to roll rotis. 🙂 Yummy aloo parathas.

      Reply

    6. one of my fav parathas,yummy!

      Reply

    7. This paratha is on my bimonthly rotation. Useful basic recipe.

      Reply

    8. Nothing can beat this paratha, everyone's favourite at home..We can eat anytime.

      Reply

    9. Who can say no to these delicious aloo paratha..very good Arch..

      Reply

    10. Never say no to aloo parathas! Perfectly made, Archana!

      Reply

    11. My favorite!! Need to make this again soon….

      Reply

    12. Such a classic dish — who can say no to this???

      Reply

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