Mangalorean Recipes

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Aloo Paratta

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Quantity: Measure: Ingredients: Description:
2 Large Potatoes Boil and Mash: Stuffing
1 Tablespoon Coriander Leaves (Kothmeer) Chopped - for stuffing
4-5 Medium Chillies Green Chopped - for stuffing
A Little Salt For stuffing
  As Required Chilly Powder, Red For stuffing
1 Tablespoon Cooking Oil For Paratta
1 Teacup Flour, Wheat - (Atta) For Paratta
  As Required Cooking Oil For Frying


Advice:  When the weather is hot, add salt to the mixture of potato only when you are about to prepare the parathas.  If you do this well in advance the salt will make the mixture very sticky.

1. Mash the two large potatoes, boiled and peeled.  Add 1 tablespoonful of chopped coriander leaves and 4-5 finely chopped green chillies.  Mix well.
2. To this mixture add all the spices - Salt and red chili powder according to taste & again mixes well.

1. Mix, one Cup Of Plain Flour (Atta) and one Tbsp. of Oil with little water, and knead into dough.  Divide the dough in equal small balls & roll them out in the form of a small puri.

2. Now put the above mixture over it and seal it like a ball, and then roll it into a Paratta.


Now cook on a tava (Griddle) with Ghee (clarified butter) until light brown and serve hot.

Serve with Chutney, pickle, or just plain fresh curds.

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