Page 56 - SASANE With Love Cookbook-2nd Edition

Method for Aloo Paratha:

1. Take a small portion of dough, roll it into a ball, flatten it on a
lightly floured surface and roll it into a thin small round shape
(approx. 12 cm)
2. Place a spoonful of the potato stuffing on top of the rolled out
dough.
3. Pull the edges of the dough up and together around the spoonful
of potato mixture (forming a ball)
4. Roll out again gently into a round shape, making sure to keep the
potato mixture inside being rolled between the dough (if holes
appear just pinch a piece of unused dough to fill in)
5. Repeat steps 1-4 until all dough and potato filling is used.
6. Melt a knob of butter in a small individual fry pan over medium-
high heat, ensuring the whole pan is covered in melted butter.
7. Place the round shaped paratha in the pan to cook the dough -
flip the paratha when it turns golden brown underneath. Parathas
should be crisp and soft, with brown spots when cooked
perfectly!
8. Serve the warm Aloo Paratha with pakoda achar (page 49)

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