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North Indian Aloo Paratha - without oil
Published On: 30 Nov 2009
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
Bengali: Laban / Noone
English: Wheat Flour
tamil: Gothumai Mavu / Chapathi Mavu
malayalam: Gothambu Podi
telugu: Godima Pindi
kannada: Godhi Hittu
Konkani: Gova Pitti
Mix wheat flour with salt, water and make the dough.
Cover it with a wet cloth and keep it aside for 15-20 minutes.
Prepare the masala by cooking potatoes in water.Mash it after it is cooked.
Saute onion(finely chopped) ll it is brown and add the powders.
To this add potato and salt and make this mixture into small balls.
Take a lemon size dough and roll it into a small circle such that its center portion must be a little thick than its sides.
Place 1 potato ball at the center and cover the sides - do not leave an opening.
Press gently and roll it into a circle. :- Use flour to roll.
Place this paratha on a pre-heated griddle.
Cook both sides till it turns brown color.
:- North Indian Aloo Paratha is ready!!!:- Serve the North Indian Aloo Paratha with salad or curd!!!
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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.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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