Aloo paratha

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Parathas are my to go lunch recipe for whenever I need to pack something indian, non messy and tasty. It makes an excellent breakfast too! Eat it with a side of your favorite pickle and yogurt, it makes the whole meal just perfect. Indian stuffed parathas can be made with any vegetable of our choice. I once had a north Indian friend who said her mom used to use any dry subji/curry that gets leftover from the previous day to make parathas the next day. Some of my favorite parathas are aloo paratha, gobhi paratha, panner paratha and cabbage paratha! The recipe I am sharing today is of aloo/potato paratha. Making parathas require a little practice. Do not panic if you do not get a perfect roll and if the stuffing oozes out of the dough as you roll it. You will get it right with some practice. The key to rolling the perfect paratha is to have the stuffing dry and to have a semi soft dough!

Ingredients:

For the dough:

  • 2 cups whole wheat flour
  • 1 tsp salt
  • 2 tsp oil
  • water as required for kneeding the dough

For the stuffing:

  • 3 large potatoes boiled and mashed
  • 1 tbsp oil
  • 1 onion finely chopped
  • green chillies finely chopped (use as per your spice level)
  • 1/2 tsp turmeric powder
  • 1 tsp crushed coriander or coriander powder
  • 2 tsp dry mango powder
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 2 tbsp finely chopped coriander leaves

Method:

For the dough:

Mix all the ingredients for the dough and add enough water to make a semi stiff dough.

Let it rest for 20-30 mins before making the parathas.

For the stuffing:

In a pan, add oil and when it is heated add cumin seeds, chopped green chillies, finely chopped onion and saute until the onions turn translucent

Then add the spices- turmeric powder, crushed coriander seeds/powder, dry mango powder, garam masala and saute for few seconds

Add the mashed potato, chopped coriander leaves to it, mix well and saute for a minute.      ( I have used kasuri methi today)

Switch off the flame and set it aside to cool the filling.

To make parathas:

Make equal sized ball of the dough and stuffing

Take the dough ball and roll it to a small circle.

Keep the stuffing on the rolled dough and cover the stuffing from all sides to make a ball.

Press the ball and coat it with flour and roll it in to a big circle

(Do not panic if you see the stuffing come out of the dough. A few places where the stuffing comes out is ok. )

Heat the tawa and place the rolled paratha in it. Keep the flame in medium. Add oil/ghee as necessary to the sides and cook both sides until you see golden brown spots appear on the paratha.

When done take it out and apply a dollop of ghee for some yumminess 🙂

Note:

You can omit onions if you want to in the stuffing.

I sometimes add a tbsp of ajwain/carom seeds in the dough to give it a nice flavor.

You can add kasuri methi/ dried fenugreek leaves to the stuffing if you like its flavor.

You can be creative with the spices that you wish to use in this!

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