Aloo Parantha with Lassi-SK Khazana

Ingredients list for Aloo Parantha with Lassi-SK Khazana

• Aloo parantha
• 5-6 Medium potatoes boiled and peeled
• as required Whole wheat flour (atta) dough
• 1 Medium onion chopped
• for basting Ghee 1 tablespoon
• 1 Green chilli
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Roasted cumin powder
• 1 teaspoon Dried pomegranate seeds crushed
• to taste Salt
• for dusting Whole wheat flour
• Lassi
• 3 cups Yogurt chilled
• 4-5 tablespoons Powdered sugar
• 1/2 teaspoon Green cardamom powder
• 1/2 cup Milk

Method

1. To prepare stuffing, finely chop onion.
2. Heat 1 tablespoon ghee in a non-stick pan. Add onion and sauté till translucent.
3. Chop green chilli, add to pan and sauté for 30 seconds. Add chilli powder, turmeric powder, coriander powder, ¼ teaspoon cumin powder, crushed dried pomegranate seeds and salt, mix and cook on medium-low heat for 1 minute. Remove from heat and cool.
4. Mash potatoes in a bowl. Add sautéed onion mixture and mix well. Adjust salt and remaining cumin powder and mix well.
5. Divide the dough into equal portions and shape into balls.
6. Make a cavity in the center of each ball, put a portion of stuffing in it, bring the edges together, seal and shape into balls.
7. Heat a non-stick tawa.
8. Dust the worktop with some flour and roll out each stuffed portion into ½ cm thick parantha.
9. Dust off excess wheat flour from each parantha, place on hot tawa and roast, turning sides and basting with some ghee, till evenly golden brown on both sides.
10. To prepare lassi, blend together yogurt, powdered sugar, green cardamom powder and milk into smooth mixture.
11. Halve aloo paranthas and place on one side of a serving platter. Pour lassi into individual earthen glasses, place on the other side of the platter and serve.