Aloo PRANTHA

STANDARD RECIPE CARD

Name of Dish:

Alu Paratha

Preparation Time:

20 minutes

Served with:

Curd and pickle

Cooking Time :

15 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Prashad, page-185

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

Atta-Dough

PREPARATION

1

Atta

550 gm

The Atta: Sieve with salt into a paraat

2

Water

350 ml

The Dough: Make a bay in the sieved atta, pour water in it and start mixinx

3

Salt

a pinch

gradually.when fully mixed, knead to make a soft dough, cover with a moist

cloth and keep aside for 30 minutes. Divide into 8 equal portions, make balls,

The Filling

dust with atta, cover and keep aside for 5 minutes.

1

Potatoes

175 gm

The Potatoes: Boil, cool, peel and grate.

2

Ginger

20 gm

Vegetables: Scrape, wash and chop ginger. Remove stem, wash slit, deseed

3

Green chillies

4

and chop green chillies. Clean, wash and chop coriander.

4

Green coriander

10 gm

The Filling: Mix all the ingredients in a bowl. Divide into 4 equal portions.

5

Pomegranate seeds

3 gm

The Paratha: Place the balls on a lightly floured surface and flatten each with

6

Red chilli powder

5 gm

a rolling pin into round disks -4 inch. Place a portion of the filling in the middle,

7

Salt

to taste

enfold the filling and pinch off the excess dough to seal the edges. Then flatten

again with a rolling pin - 8 inch round disc.

Butter

120gm

COOKING

Place Paratha on a heated tawa and half-bake, turning over once. Melt 30 gm

of butter all around and shallow fry both sides over low heat until golden brown

TO SERVE

Remove and serve immediately with yoghurt and pickle.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by