Very yummy tasty healthy receipe for whole family it is very out standing receipe Mam it is our privilege to get good items from you I love to make all your receipes Thank you so much Mam
You are right, VaishaliJi. This is typical of starchy foods. The taste depends upon not only the way potatoes are cooked but also on their size. When cooked, baked or fried, raw grated potatoes taste very different than, say, raw chunks of potatoes. In these Parathas, mixing raw potatoes will add a very different taste than if boiled mashed potatoes are used, and also a little water might be needed to soften the dough. I also make Poha-Alu Parathas but without Carom Seeds (Ajwain or Ova), which I use only if I add a tbsp of Besan, for a change. Instead, I use Cumin Seeds (Jeera). For me, I cannot imagine any Alu recipe without Jeera, and Ajwain and Jeera together don't taste good, with the exception when Besan is added. In that case, Asafoetida or Hing is a must to help with digestion. BTW my Punjabi friends add Kalonji seeds when making Poha-Alu Parathas. They also add Kalonji to their boiled Alu sabji. Perhaps this is the beauty of Indian (and Chinese) cooking where regional variations add distinctly different flavors. 🙂
