Aloo Tamatar Parantha
Aloo Tamatar Paratha is my new innovative recipe. The outer side contains tomato with the filling of potato. It really came out so good. tomatoes are great source of Vitamin C, K and potassium and fol ate. They are also rich source of antioxidants which minimize the risk of cancer and heart attack. So I tried this healthy stuff and really it was yummy.
3-4 medium potatoes
3 medium size red potatoes
1 medium size onion
1 green chilly finely chopped
green coriander leaves chopped as per requirement
1/2 tea spoon fennel seeds
1 tea spoon red chilly powder
salt to taste
1/4 tea spoon turmeric powder
2 cup wheat flour
2 tea spoon refined oil as per requirement
Cow ghee for shallow fry
Boil the potatoes for 1 whistle.
Strain the water and remove the skin.
Mash them, or you can grate them to avoid lumps.
Cut the onion into small pieces.
Now add onions, green chilly, coriander leaves, turmeric powder, fennel seeds and salt to taste and mix well and keep aside.
Dip the tomatoes in the hot water of boiled potatoes 10 minutes. When they become soft, remove the skin of tomatoes and blend them to a smooth puree.
Add red chilly powder and salt to taste to the wheat flour along with 2 tea spoon refined oil.
Now knead a soft dough using the tomato puree, do not use water.
If you find the dough hard, just sprinkle some water, but I think puree will be sufficient for kneading.
Keep it for 15 minutes, knead again.
Now make medium balls of the dough, roll them with the help of a rolling pin, apply some ghee, fill the potato stuff and cover it from all the sides.
Roll it to a round shape with light hands.
Heat a non-stick pan, shallow fry the Paratha on medium flame till golden from both the sides.
Prepare all the Paratha in the same way.
Serve hot, with tomato ketchup .
These Aloo Tamatar Paratha are not only tasty and healthy, but they just melt in your mouth. And the color is so beautiful, Red from outside and yellow from inside. If you serve them to your Guest, you will definitely get appreciation.