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 RecipeIngredients
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
Take the flour in a bowl
Knead a soft dough, like the way we do it for chapattis or any other stuffed paratha
Leave it to rest for a while approx. 10-15 mins
For the Stuffing
Heat a frying pan, add the oil.
Add chopped leeks and saute for a while till transparent.
Take all the ingredients in a mixing bowl
Mash the potatoesand mix the masalas well.
Mix to almost a paste.
Let’s make the Paratha now
Make about 8 equal balls from the dough
Take a ball of dough and roll it on a rolling pan till about 6 inches in diameter
Add the stuffing on one side
Flip the other side over to cover the stuffing.
Heat up a tava
Put the rolled paratha on the tava and cook on medium heat on both sides
Once the paratha is cooked, increase the heat and apply some butter to the paratha on both sides and fry on both sides
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.
