A very small change made to regular Aloo Paratha gives Lip Smacking, Hot and Spicy Schezwan Paratha. It actually does not need any side dish. An ideal Lunch box recipe since it remains soft and melts in mouth even after three or four hours of making it…
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Yield / Serves
Whole wheat four 3 cups
Salt to taste
Ginger garlic paste 2 tea spoons
Red chilli paste or Red chilli sauce 2 tea spoons
Tomato ketchup 4 tea spoons
Soya Sauce 1/2 tea spoon
Garam masala Powder 1/2 tea spoon
Well boiled, peeled and mashed Potato from 3 Potatoes
Oil for making parathas
Add water and required salt to the wheat flour and knead to soft dough. Apply 2 tea spoons of oil on the dough and close it tightly and keep aside.
Mash the potatoes well without lumps and mix all other ingredients mentioned above except wheat flour and oil and make a soft stuff as shown in the photo.
Make them in to lemon size balls and keep aside. Now take big lemon size balls out of wheat flour dough and roll them in to small palm size circles using some wheat flour for dusting.
Place the potato stuff in the middle and bring the edges to the centre and seal it. Again roll the dough to thick rotis. Heat a tawa and cook the rolled parathas on both sides with oil.
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