Topic started by meghana (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on Wed May 12 08:17:26 EDT 2004.
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RECIPE FOR ALU PARATHA

Responses:

• From: funcook (@ dialin-161-29.tor.primus.ca) on: Sat May 22 00:54:59 EDT 2004
  
  Hello Meghana!
  There could be so many versions of this.
  Here's my favorite.
  Make a not too soft dough using ghee as shortening rather than oil. Personally I would use stone ground whole wheat flour.
  Rest the dough for atleast half an hour
  Mash boil potatoes (I hate grating them - they get too sticky). Use potatoes that are old. Boil and peel right away. OR cook peeled potatoes in lightly salted boiling water. Mash imediately. Cool
  In a saute pan, add a little oil. Add a pinch of ajwain, whole jeera, chopped ginger, chopped green chillies. Por this mix over the mashed potatoes. Add amchur powder and salt. Add chopped cilantro and mix well. Do not knead.
  
  
• From: funcook (@ dialin-161-29.tor.primus.ca) on: Sat May 22 00:56:12 EDT 2004
  
  Here's the conclusive part: Would not allow me to post together - "suspects foul play"
  
  Portion out dough, flatten it a little. Place the mashed potato mix in center, seal and kep aside for few minutes. Roll lightly on the thicker side, evenly and cook on a slow to medium hot Tawa
  Use a little ghee when a side is cooked, or alternately baste with melted butter after removing from the Tawa.
  Serve - Rather eat instantly
  Some like it with yoghurt - I don't like the mess - just eat it as it is with a spoon of ghee, and wash it down with Lassi
  
  Funcook
  
  

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