Aloo paratha with tomato dough and brinjal chutney | Vahchef - VahRehVah

ALOO PARATHA WITH TOMATO DOUGH AND BRINJAL CHUTNEY
INGREDIENTS:
Egg - 1 no
Water - As Required
Salt - As Per Taste
Tomato puree - 1 cup
Kashmiri chilli powder - 1 tsp
All -Purpose flour(Maida) - 1 cup
Potatoes - 2 nos.
Green chillies - 3 nos
Chat masala - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Ajwain - 1 tsp
Oil - as required
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Peanuts - 100gms
Sesame seeds - 50gms
Onion - 1 no
Tamarind - 2 piece
Tomatoes - 2 nos
Turmeric powder - ½ tsp
Coriander leaves - 1 bunch

Directions:
Take an egg in a bowl beat it, add some water, salt, tomato puree, kashmiri chilli powder to it and mix it well and add All-Purpose flour(Maida) mix it well and make it soft dough rest it for 15 minutes.
Take a boiled potato and Grate it in a bowl, add a pinch of salt, finely chopped green chillies, chat masala, cumin powder, finely chopped coriander leaves mix it well. And make balls out of it.
Divide the dough into equal portions and dough ball should be smaller than the stuffing
.Now stuff the potato mixture into the dough and seal it and roll into the parathas sprinkle some ajwain on top of it.
Heat oil in a pan, fry them slowly on both sides and serve hot .
Eggplant chutney:
Heat oil in a pan, add coriander seeds, cumin seeds, peanuts roast it.
Then add onion, tamarind, tomatoes, salt, turmeric powder, green chillies to the oil saute it till they are slightly transparent.
Now add eggplant pieces and cook it till they are soft. In the last, add some coriander leaves saute it and grind into a fine paste. Chutney is ready.
Now serve tasty parathas with eggplant chutney is ready to serve.

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3. ALOO PARATHA WITH TOMATO DOUGH AND BRINJAL CHUTNEY


INGREDIENTS:

Egg - 1 no
Water - As Required
Salt - As Per Taste
Tomato puree - 1 cup
Kashmiri chilli powder - 1 tsp
All -Purpose flour(Maida) - 1 cup
Potatoes - 2 nos.
Green chillies - 3 nos
Chat masala - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Ajwain - 1 tsp
Oil - as required
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Peanuts - 100gms
Sesame seeds - 50gms
Onion - 1 no
Tamarind - 2 piece
Tomatoes - 2 nos
Turmeric powder - ½ tsp
Coriander leaves - 1 bunch

Directions:

Take an egg in a bowl beat it, add some water, salt, tomato puree, kashmiri chilli powder to it and mix it well and add All-Purpose flour(Maida) mix it well and make it soft dough rest it for 15 minutes.

Take a boiled potato and Grate it in a bowl, add a pinch of salt, finely chopped green chillies, chat masala, cumin powder, finely chopped coriander leaves mix it well. And make balls out of it.

Divide the dough into equal portions and dough ball should be smaller than the stuffing
.
Now stuff the potato mixture into the dough and seal it and roll into the parathas sprinkle some ajwain on top of it.

Heat oil in a pan, fry them slowly on both sides and serve hot .

Eggplant chutney:

Heat oil in a pan, add coriander seeds, cumin seeds, peanuts roast it.

Then add onion, tamarind, tomatoes, salt, turmeric powder, green chillies to the oil saute it till they are slightly transparent.

Now add eggplant pieces and cook it till they are soft. In the last, add some coriander leaves saute it and grind into a fine paste. Chutney is ready.

Now serve tasty parathas with eggplant chutney is ready to serve.