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Delicious Paratha made of Methi and Potato stuffing
Published On: 29 Sep 2008
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
Bengali: Laban / Noone
Combine the wheat flour, oil and salt. Knead into a soft and smooth dough using enough water.
Divide it into 5 equal portions and keep aside.
Heat oil in a pan and splutter cumin seeds.
Add fenugreek leaves and saute for 2-3 minutes.
Add ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt.
Mix it well.
Add mashed potatoes and saute for 3 minutes.
Let it cool completely and divide it into 5 equal portions.
Roll out one portion of the dough into a small circle.
Stuff one portion of the methi aloo masala in the center of it and seal it.
Roll out again carefully into a medium paratha and cook on a hot tava by applying little ghee until both sides are golden brown. :- Serve hot with boondi-raita.
can add onion chopped. it makes more tasty.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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