| Aaloo parantha is extremely popular among the North Indians. It tastes the best when eaten with pickles and chilled yoghurt. To make aaloo parantha, first mix flour with oil or ghee and knead well to make smooth, pliable dough. Set aside for an hour. For the filling, mash 4 to 5 boiled potatoes along with chopped green chillies, onions, dry fenugreek leaves, red chilli powder, turmeric powder, salt and vegetable oil. |