Cooking with B.J

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Allo ka Paratha


-2 c   Flour, whole wheat
-1 ts -Salt
-Water for mixing
-Ghee; or oil for shallow         frying

-4 md Potatoes
-1 sm Onion; grated

-2 grated green chilli
-1 ts crushed coriander seeds
-1 ts ajwain
-1 ts -Salt
-1 ts -red chilli powder
-1 ts Coriander leaves; chopped

Sift flour with salt. Slowly add water. Mix well. Make
a stiff dough. Cover with a damp cloth for 20 minutes.
Boil potatoes, peel and mash. Add salt, onion, pepper
and coriander and other ingredients. Mix well. Divide into 8 portions.
Knead dough well until smooth and pliable. Divide into
6 round balls. Flatten each ball slightly. Put one
portion of filling in centre. Close up completely.
Shape into round balls again. Roll out each ball on a
lightly floured board into a round disk 6" (15 cm)
diameter. Cook one at a time on a hot griddle over
medium heat. Put about 1 or 2 tbsp ghee around the
edge. Turn gently. Cook until sides turn golden brown
in colour. Serve with yogurt or Raita.