• Aloo Paratha Nachos

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INGREDIENTS


Aloo Paratha Nachos

Servings - 6

INGREDIENTS

Wheat flour - 220 grams
Carom seeds - 1/4 teaspoon
Paprika - 1/2 teaspoon
Salt - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Oil - 1 teaspoon
Boiled mashed potatoes - 350 grams
Oil - for deep frying
Dry mango powder - 1/4 teaspoon
Paprika - 1/4 teaspoon
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Split bengal gram - 1/2 teaspoon
Fenugreek seeds - 1/8 teaspoon
Dry red chili - 2
Ginger - 1 teaspoon
Curry leaves - 8
Curd - 100 grams
Salt - 1/4 teaspoon
Black olives - 2 tablespoons

PREPARATION


1. In a mixing bowl, add 220 grams wheat flour, 1/4 teaspoon carom seeds, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon oil and mix it well.
2. Add 350 grams boiled mashed potatoes and knead it into a dough.
3. Rest the dough for 10 - 15 minutes.
4. Take a ball from dough and dust it with flour.
5. Flatten it with the help of a rolling pin.
6. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
7. Flip it gently.
8. Cook until it turns golden brown in color from both sides.
9. Remove it from heat and place it on a clean shelf.
10. Flatten it with the help of a rolling pin.
11. Prick the roti with the help of a fork.
12. Cut the roti diagonally into strips.
13. Place one strip onto the another and cut it into nachos shape. (See Video)
14. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
15. Remove it from heat and transfer this into a bowl.
16. Add 1/4 teaspoon dry mango powder, 1/4 teaspoon paprika and mix it well.
17. Heat 1 tablespoon oil in a pan, add 1/4 teaspoon mustard seeds, 1/2 teaspoon split bengal gram, 1/8 teaspoon fenugreek seeds, 2 dry red chili, 1 teaspoon ginger, 8 curry leaves and stir for 2 - 3 minutes.
18. Transfer this into a bowl, add 100 grams curd, 1/4 teaspoon salt, 2 tablespoons black olives and mix it well.
19. Serve with prepared nachos.