Name: Potato (Aloo) Parathas
Ingredients: 1 Recipe paratha dough; (refer introduction); 2 lg Potatoes boiled and peeled; 4 Green chillies finely chopped; (4 to 5); 1/2 ts Ginger grated; 4 Garlic flakes crushed; (4 to 5); 1 tb Coriander leaves chopped fine; 1/2 ts Turmeric powder; Salt to taste; 1 tb Oil; Oil to shallow fry

It is the experience of having been forgiven (by Christ) which releases the generous impulses to forgive others (Matt. 18:23-35), just as it is the refusal to forgive which betrays the reality that forgiveness has not been received, that the individual has not even recognized the need for forgiveness (Matt. 6:14-15). A community has hope of holding together and growing together only when the need for forgiveness is recognized on each side where fault has been committed and only when forgiveness is both offered and received.

James Dunn

CATEGORY	CUISINE	TAG	YIELD
		Bawarch4	1	servings

INGREDIENTS

1		Recipe paratha dough; (refer introduction)
2	lg	Potatoes boiled and peeled
4		Green chillies finely chopped; (4 to 5)
1/2	ts	Ginger grated
4		Garlic flakes crushed; (4 to 5)
1	tb	Coriander leaves chopped fine
1/2	ts	Turmeric powder
		Salt to taste
1	tb	Oil
		Oil to shallow fry

INSTRUCTIONS

Mash the potatoes.
Heat 1 tablespoon oil in a heavy pan.
Add ginger, chilli, garlic, stir.
Add coriander, potatoes and other ingredients.
Mix well.
Roll each paratha as per instructions in introduction.
Deep fry each parathas as per instructions in introduction.
Serve hot with tomato ketchup, chutneys or pickle or just plain fresh
curds.
Making time: 30 minutes
Makes: 8-9 parathas
Shelflife: 1 day
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Converted by MM_Buster v2.0l.

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