Aloo paratha is one of the most popular paratha recipe from punjab.
Preparation time – 15 min
Cooking time – 30 min
Serves – 4
To prepare dough –
Whole wheat flour – 3 cup
Salt – 1/2 tsp
Water to knead
Oil – 1 tsp
Wheat flour for dusting
For stuffing –
Boiled potatoes – 3 medium sized
Cumin – 1 tsp
Onion – 1 medium finely chopped
Green chilly paste – 1/2 tsp
Coriander – 3 to 4 tbs chopped
Turmeric powder – 1/4 tsp
Garam masala powder – 3/4 tsp
Salt to taste
Oil to fry
To make or to prepare Aloo paratha –
To prepare dough –
Add wheat flour in a bowl, add salt to taste, knead it to a soft dough by adding little by little water. Adding oil or ghee while kneading the dough makes the paratha’s soft. Cover and keep the dough aside for 20 to 30 minutes.
For Aloo stuffing –
First boil the potatoes and peel them. you can boil or steam or pressure cook the potatoes in a pressure cooker, steamer or electric cooker. Heat a pan by adding oil in it when it is hot add cumin into it, allow it to splutter, add green chilly paste and finely chopped onion, saute
Cook in a low flame until onion turns to light brown. Stir fry
Mash the boiled and pealed potatoes,
The potatoes should be mashed very well. there should be no lumps or small pieces in it.
Add mashed potato, turmeric powder, garam masala powder and salt to taste, combine
Turn off the flame, add chopped coriander and mix properly
Allow the mixture to cool
Divide the prepared stuffing into equal balls, as big as a lemon sized balls and keep aloo stuffing aside.
Pinch a small ball from the dough, flatten them and dust with whole wheat flour, with a rolling pin, roll them into about 4 to 5 inches diameter round, on of the rolled dough circle, place the potato stuffing in the center.
Take the edge and start pleating as well as bringing the pleats in the center, join the pleats together, the pleats have to be joined well, as otherwise if there will be gap, while rolling and the filling comes out, in case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough, press the pleats from center.
Dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
On a hot tava/skillet/griddle place the rolled paratha. The tava should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Paratha’s ideally are crisp as well as soft. When the base is partly cooked, flip the paratha. Spread some ghee/oil on the partly cooked part. Flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the aloo paratha, spread some ghee/oil on this side too.
Serve the aloo parathas directly from the tava/skillet straight in the serving plate.
Serve some extra butter on it, along with mango pickle or lemon pickle or some yogurt. Enjoy !!!
Tags: #Breakfast dish, #healthy, #Indian recipes, #south Indian