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AALOO KAY PARATHAY (RAMAZAN SPECIAL BY CUISINE EXPERT AMBER)

RECIPE AMBER INAM

PHOTOS AIMAN INAM

NEWSPAKISTAN.TV EXCLUSIVE

 

INGREDIENTS:

½ kg Potatoes (boil and mash)

2 tbsps Coriander

1 tbsp Green Chilies

1 tsp Salt

1/2 tsp Red Chili Powder

½  tsp coriander seeds ( crushed and roasted )

1 Lemon (juice)

½  tsp Cumin

(For Paratha:)

½  kg Wheat Flour

½  tsp Salt

Water (as required)

Ghee for frying

METHOD:

Mix all the above ingredients in mashed potatoes. Mix wheat flour, salt and water to make dough and leave it for half an hour. Then fill up parathas by means of the potato mixture. Fry the parathas in ghee and serve it with red hot chutney and green chili yogurt.

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M M Alam

M. M. Alam is a Pakistan-based working journalist since 1981. Karachi University faculty gold medalist Alam began his career four decades ago by writing for Dawn, Pakistan’s highest circulating English daily. He has worked for region’s leading publications, global aviation periodicals including Rotors (of USA) and vetted New York Times as permanent employee of daily Express Tribune. Alam regularly covers international aviation and defense-related events including Salon Du Bourget (France), Farnborough (United Kingdom), Dubai (UAE). Alam has reported thousands of events and interviewed hundreds of people in Pakistan, UAE, EU, UK and USA. Being Francophone Alam also coordinates with a number of French publications.