Name: Aloo Paratha
Ingredients: 500 g Wheat Flour; 1 ts Salt; 2 tb Oil; Water to knead the dough; 500 g Potatoes; 1/2 c Chopped Coriander Leaves; 2 Ground Garlic flakes (up to 3); 2 ts Ground Ginger and Green Chillies; Salt to taste; 2 ts Sugar; 1 Lemon ; Juice of; Oil for frying

I find you grow more and more famous in the learned world. As you have made a pretty considerable progress in the mysteries of electricity, I would now humbly recommend to your diligent, unprejudiced pursuit and study, the mystery of the new birth. It is a most important, interesting study; and, when mastered, will richly answer and repay you for all your pains. One, at whose bar we are shortly to appear, hath solemnly declared, without it we cannot enter the kingdom of heaven. You will excuse this freedom. I must have something of Christ in all my letters.

George Whitefield

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

500	g	Wheat Flour
1	ts	Salt
2	tb	Oil
		Water to knead the dough
500	g	Potatoes
1/2	c	Chopped Coriander Leaves
2		Ground Garlic flakes (up to 3)
2	ts	Ground Ginger and Green Chillies
		Salt to taste
2	ts	Sugar
1		Lemon ; Juice of
		Oil for frying

INSTRUCTIONS

FILLING
Note: I use a scale to get these measurements exactly.
For the Dough: Add the oil and salt to the flour. Knead the flour with
water to make a soft dough.
For the filling: Boil the potatoes, remove skins and grate or mash. Add all
the masalas and mix well.
For the parathas: Divide dough into 20 round portions. Take each portion of
the dough; press to flatten it on the palm. Now put one portion of filling
on each and roll into 20 round shaped balls. With a rolling pin, flatten
the balls into 1/2" thick Parathas. Grease a cast iron skillet with a
little oil, and place on a medium fire. Cook the parathas on the skillet
till both sides are light brown.
Posted to EAT-L Digest  by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on

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