Leek Aloo paratha - Eating Cultures
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Leek Aloo paratha

Leek Aloo paratha

Leek Aloo paratha is unique. This comes from Afghan and converted into a paratha.

Its called Leek Bolani there.

Leeks are large sized spring onions, to say it in simple terms.

Here is the recipe

Leek Aloo paratha Recipe

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

For the Paratha dough

  • 2 cups of whole wheat flour
  • Water to knead the dough
  • Salt to taste

For the Stuffing

  • 2 large boiled potatoes
  • 1 large stick of leek finely chopped onion
  • 2 finely chopped green chillies
  • Half cup of finely chopped fresh coriander
  • 1 tsp dry mango powder
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • ½ tsp garam masala
  • 2 tbsp oil
  • Salt to taste

Instructions

For the Paratha

1

Take the flour in a bowl

2

Knead a soft dough, like the way we do it for chapattis or any other stuffed paratha

3

Leave it to rest for a while approx. 10-15 mins

For the Stuffing

4

Heat a frying pan, add the oil.

5

Add chopped leeks and saute for a while till transparent.

6

Take all the ingredients in a mixing bowl

7

Mash the potatoesand mix the masalas well.

8

Mix to almost a paste.

Let’s make the Paratha now

9

Make about 8 equal balls from the dough

10

Take a ball of dough and roll it on a rolling pan till about 6 inches in diameter

11

Add the stuffing on one side

12

Flip the other side over to cover the stuffing.

13

Heat up a tava

14

Put the rolled paratha on the tava and cook on medium heat on both sides

15

Once the paratha is cooked, increase the heat and apply some butter to the paratha on both sides and fry on both sides

16

Bring it down from the fire and serve

Notes

This paratha will go well with yoghurt or mint chutney. What I did was create a dip from hung curd and mixed finely chopped mint leaves to the hung curd.

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