Chicken aur Aalu Paratha Recipe | Masala Mornings | Shireen Anwar | Desi Food

Eat parathas like never before! This recipe of Chicken aur Aalu Paratha is absolutely mouth-watering. Make it at home and enjoy your meal.

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Chicken aur Aalu Paratha:

Ingredients
Flour 3cups
Salt 1 tsp
Oil 2 tbsp
Water to knead
Ingredients for filling:
Chicken minced 200 gm
Potato boiled and mashed 2
Brown onion 2 tbsp
Ginger garlic 1 tbsp
Salt 1 tsp
Red chili powder 1 tsp
All spice 1 tsp
Coriander leaves 2 tbsp
Green chilies 2 to 3 chopped
Oil 2 tbsp
Method
Heat oil, fry chopped onion till soft, add ginger garlic, salt, chili powder with ¼ cup water, add chicken mince, cover and cook till done, mix in potatoes with coriander leaves, green chilies and allspice, mix well and keep aside.
Method for paratha
Sieve together flours with salt, oil, knead into a medium dough with water, make balls, flatten them , on 1 flattened ball spread filling, cover with another flattened ball, roll it, put it to cook on tawa adding ghee until light golden on both sides.



Italian Potato Omelette:

Ingredients

Grated & soaked potatoes 2
Eggs beaten 4
Coriander leaves chopped 1 tbsp
Parsley finely chopped 1 tbsp
Black pepper ½ tsp
Salt ½ tsp
Oil ¼ cup
Cheese slices 4
Mushrooms finely chopped 4 tbsp
Crushed red pepper 1 tsp

Method

Peel and grate potatoes, put in salted water, before using drain off excess water from potatoes. Beat eggs well, add in it coriander leaves, parsley, black pepper, salt, crushed red pepper, take a non stick fry pan, keep on low flame, add ¼ cup oil, add half quantity squeezed drained grated potatoes evenly to cover the base of pan, after it pour over the eggs mixture, cook on medium flame covered on low flame for about 8 mins, until the bottom is crispy and top is almost set, add 2 sliced cheese, and now add the remaining squeezed grated potatoes on it, spread nicely and on it sprinkle little salt and black pepper, again cover and cook for another 10 mins, close the flame, flip it over onto a plate, now cook on the other side for another 5 mins until the omelette is set. Serve with toasted bread.




Shikanjbeen:

Ingredients

Lemon juice ¼ cup
Ispaghol 2tbsp
Lemon juice powder 2 tbsp
Crushed ice 1 cup
Mint leaves 20
Sugar 2 tbsp
Water 1 ½ cup


Method
Blend all till smooth.