hasinafz Posted August 12, 2014 Report Posted August 12, 2014 A large boiled potato was lingering about in the fridge along with some chapati dough. I decided to make Aloo Parathas for breakfast/brunch since it meant less preparation work. The stuffing I make is super simple. Whatever variations of the stuffing I prepare, coriander leaves and green chilies are a constant. And I always use desi ghee to roast them, the flavor is simply out-of-the-world. Yogurt and pickle is our favorite side to go with Aloo Parathas.More Quote
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