Recipe Name Aloo Paratha Submitted by Newtrilove Recipe Description A Yummy indian style homemade potato pancake recipe perfect for lunch or supper anyday of the week. Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 50 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 3 cups wheat flour, wholewheat (roti) 6 medium (2-1/4" to 3-1/4" dia.) potatoes (boiled) 1/4 cup cilantro, fresh, chopped 1 teaspoon chili peppers (hot), crushed 2 dash salt 2 dash black pepper 2 tablespoons grounded coriander (dry) 2 tablespoons green onion (chopped) 2 cups (8 fl oz) plain yogurt (2% or low fat) 1 teaspoon grounded coriander (dry) 1/4 cup, grated Carrots (grated) 1/4 cup slices Cucumber (grated) 1 dash salt 1 dash black pepper 1 dash chili pepper powder (optional) 1 clove garlic minced 3 cups chickpeas (cooked and drained) 1 medium (2-1/2" dia) Onion, chopped 1 clove garlic minced 1 teaspoon fresh ginger, grated 1 dash salt 1 dash black pepper 1 teaspoon chili powder 1 tablespoon freshly squeezed lemon juice Steps Sequence Step 1 Make the dough by combining the flour and water. Set it aside for 10 minutes. 2 While waiting, peel and chop up the potatoes into bite size chunks and combine with the cilantro, chili pepper flakes, salt 3 Roll out about a quarter cup of dough flat, add in some potato filling, and roll it out again to about half a cm thick. Heat a pan up and start frying the pancakes with some oil. 4 Make the yogurt dip by combining the yogurt, coriander, carrots, cucumber, salt 5 Add in the cooked chickpeas, onion, garlic, ginger, garam masala (optional), salt