Atta Aloo Nashta
Ingredients:
For the Dough (Atta):
- 1 cup whole wheat flour (atta)
- Water (as needed for kneading)
- Salt to taste
For the Aloo Filling:
- 2 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
For Cooking:
- Ghee or oil for shallow frying
Steps:
For the Atta Dough:
Step 1: In a bowl, combine whole wheat flour and a pinch of salt.
Step 2: Gradually add water and knead to form a smooth and soft dough. Cover and let it rest for 15-20 minutes.
For the Aloo Filling:
Step 3: In a pan, heat a bit of oil or ghee. Add cumin seeds and let them splutter.
Step 4: Add chopped onions and green chili. Sauté until the onions become translucent.
Step 5: Add mashed potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated.
Step 6: Stir in fresh coriander leaves and remove from heat.
Assembling and Cooking:
Step 7: Divide the rested atta dough into small lemon-sized balls.
Step 8: Roll each ball into a small disc, like a mini chapati.
Step 9: Place a portion of the aloo filling in the center of the disc.
Step 10: Fold the edges of the disc over the filling, sealing it to form a stuffed ball.
Step 11: Roll out the stuffed ball into a flat disc again, being careful not to let the filling come out.
Step 12: Heat a griddle or tawa and cook the nashta on both sides using ghee or oil until golden brown.
Step 13: Serve hot with yogurt or your favorite chutney.
Enjoy Atta Aloo Nashta as a wholesome and flavorful breakfast option that combines the nutritional benefits of whole wheat and the deliciousness of spiced potatoes.
How to cook Atta Aloo Nashta:
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