Aloo Paranthas are typically served for breakfast. We also liked to eat them as an afternoon snack. They are very filling and a great alternative to pancakes.
- Wheat flour
- Pinch of salt
- Cooked and chunky mashed potatoes
- Spring onions (finely chopped)
- Chillies (finely chopped)
- Salt, Pepper to taste
1) Mix flour, pinch of salt and water and form a dough, kneading it on a floury surface for quite some time until you have a stretchy dough that keeps well together.
2) Separate the dough into little balls. In the meantime mash the potatoes and leave some chunks in it. Add chillies and spring onions to the potato mash and mix well.
3) Now make a hole in the flour balls and stuff the potatoes inside, close of the hole, by folding the dough over it.
4) Roll the dough ball into a pancake on a floury surface. Fry with a little bit of oil of your choice (sunflower oil, ghee, olive oil are probably the best) and fry for 3-5 min turning the pancakes occasionally.