Aloo-Pudina Parantha With Tomato Salsa Recipe - A tasty aloo paratha with the flavour of pudina and tasty tomato salsa.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta)(आटा), Potatoes(आलू)

Cuisine : Fusion

Course : Breads

Aloo-Pudina Parantha With Tomato Salsa

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Aloo-Pudina Parantha With Tomato Salsa checkout Palak Aur Paneer Parantha , Sweet Roti , Thepla , Pudina Parantha . You can also find more Breads recipes like Gugelhupf, Aloo Wali Puri, Onion Parantha, Parantha Hara Bhara. Or try out these recipes from Fusion Cuisine like Cucumber Icecream, Mangoes With Rabdi, Plum Icecream, Cheese Dip.

Aloo-Pudina Parantha With Tomato Salsa Recipe - How to make Aloo-Pudina Parantha With Tomato Salsa

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Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Whole wheat flour (atta) 2 cups

  • Potatoes boiled and grated2 medium

  • Fresh mint leaves 3 sprigs

  • Pomegranate (anar) powdered 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chilli chopped 1

  • Salt to taste

  • Oil 4 teaspoons

  • Tomato 4 medium

  • Lemon 1/2

  • Onion chopped 1 medium

  • Olive oil 2 teaspoons

  • Vinegar 1 teaspoon

  • Salt to taste

  • Dry oregano 1/8 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Sieve flour with half a teaspoon of salt. Add three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes. Mix potatoes, mint leaves, pomegranate seeds, red chilli powder, green chilli and salt.

Step 2

Divide it into four equal portions. Divide dough into four equal portions and make pedas. Cover with a wet cloth and keep aside for five minutes. Take a peda and flatten it by pressing taking care that the sides are thinner than the middle. Place one portion of potato mixture in the centre and gather the edges and shape into a peda again.

Step 3

Seal the edges completely so that potato stuffing does not come out. Flatten these pedas, sprinkle a little flour and roll them one by one to approximately a six-inch diameter parantha. Heat a tawa, place the parantha on it and cook on moderate heat for three minutes. Turn and pour half a tablespoon of oil or butter, spread and shallow fry over low heat.

Step 4

Turn it and again pour half a tablespoon of oil or butter on other side too. Cook on low heat till golden brown on both sides. To make Tomato Salsa, cut the base of the tomatoes, making a cross slit on the topside. Immerse in boiling water for ten seconds. Remove and immediately put them in cold water.

Step 5

Peel, deseed and chop them roughly. Squeeze lemon, strain and keep juice aside. In a medium sized bowl, combine tomatoes and onion. Add olive oil, vinegar, lemon juice and salt. Crush oregano and add. Add coriander leaves.

Step 6

Mix well and let sauce stand for at least two hours to blend the flavours. Serve at room temperature.

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