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Aaloo Parantha

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.
Now, divide the dough into equal proportions. Take one ball and flatten it. Take a small quality of the filing and close it from all the sides. Roll it into like a roti. Cook it on a flat pan and after it is half coked, add oil on each side till they turn light brown in colour. Serve hot.
 
 
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