Raksha Bandhan Breakfast Thali with Amritsari Aaloo Paratha
Indian flat bread stuffed with potatoes, made in the typical Punjabi style where the stuffing has a special spice , it takes the paratha to a different level.
Course Breakfast, Main Dish
Cuisine Indian Cuisine
Prep Time 25 minutesminutes
Cook Time 15 minutesminutes
Total Time 40 minutesminutes
Servings 2parathas
Ingredients
chapati doughfor 2 chapatis
Amrisai Masala
1/2tspcumin seeds
1/2tspcoriander seeds
1/2tspwhole black peppers
1/2tspmelon seeds
Stuffing
2largepotatoesboiled and mashed
2nogreen chillyfinely chopped
1/4tspgaram masala
1/4tspdry mango powder
2tbspcoriander leaves
1tbspmint leaves
1/2tspamritsari masala
saltto taste
Instructions
Amritsari Masala
Roast the whole spices and coarsely grind them, add 1/2 tsp melon seeds
Stuffing
Boil and mash the potatoes.
Add all the above spices and herbs and mix well.
Divide the dough into two balls.
Making the Paratha
Make two balls from the chapati flour.
Roll out one ball into a 6" disc.
Apply ghee and sprinkle a little dry wheat flour.
Place one ball of stuffing in the center.
Bring together the edges and seal them.
Dust the flour and roll into a disc about 8" .
Roast on a griddle till brown spots appear.
Flip and roast again.
Apply ghee and fry the kulcha on both sides.
Sprinkle the Amritsari masala and serve with curd , pickle . chutney or papad.