Instant Aloo Paratha
This instant aloo paratha is suoper easy to make and makes a quick, delicious, and comforting meal!
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Servings: 7 parathas
Ingredients
- 1½ cup whole wheat flour
- 1 tbso oil
- 1 tsp salt
- ¾ cup water
For Filling
- 1 box Dehydrated hashbrowns, 4.2 oz.
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ¼ tsp Turmeric
- ¾ tsp Salt
- 2 tbsp Cilantro
- 1 Thai chili finely
- 1 tsp Ginger finely minced
Cookie
- 3 tbsp ghee/oil
Instructions
- Rehydrate the hashbrowns according to the package instructions by pouring hot water.
- In the meantime, knead the dough and set aside for 15 minutes. Divide it into 7 portions.
- To the rehydrated hashbrowns, add chopped Thai chili, turmeric, cayenne, coriander powder, cumin powder, salt, and cilantro. Combine thouroughly mashing the potaties slightly. Divide it into 7 portions.
- Take a portion of the dough and roll it into a 5-in disc. Place one potato portion and gather the ends and seal it completely. Dust with flour as necessary and roll it into a 8-9 inch disc. Repeat with the remainning portions of the dough.
- Heat a castiron pan. Place the paratha and cook for a minute. Brush with ghee and flip to cook the other side. Brush the top and flip after 40 seconds. Flip again until you ger nice brown spots. Brush with ghee and set it aside. Repeat with the remaining parathas.
- Serve instant aloo parathas with pickle and/or yogurt, dal.
