Aloo paratha is a world famous Indian recipe. It has flat bread made with mashed potato, spices and herbs in it. It can be served along with a plain or spiced yoghurt and even any pickle on its side.
Serving: 7 parathas
Time taken :45 mins
For making dough:1. Wheat flour - 2 cups
2. Salt - 1 tsp
3. Ajwain seeds(omam) - 1/2 tsp
4. Oil - 1/2 tsp
For stuffing:
1. Potato - 3
1. In a bowl, take wheat flour, salt and ajwain.
2. Mix everything and add water little by little to make a not so tight dough.
3. Add a tsp of oil and rub to the outer surface of the dough.
4. Rest the dough in a container and close it while making the aloo stuffing.
5. Now our dough is ready!!
6. Take the mashed potato in a bowl and add green chillies and ginger to it.
7. Add salt, coriander powder, cumin powder, garam masala.
8. Add pepper powder, chaat masala, chilli powder and chilli flakes.
9. Add ajwain seeds, onion, coriander leaves and mix everything together until its well combined.(it has to be really dry!!!)
10. Now the dough and stuffing is ready to make parathas.
2. Onion (chopped) - 1
3. Green chilly (finely chopped) - 2
4. Chilli flakes - 1/2 tsp
5. Chilli powder - 1/2 tsp
6. Coriander powder - 1 tsp
7. Pepper powder - 1/2 tsp
8. Garam masala - 1/2 tsp
9. Chaat masala - 1/2 tsp
10. Ginger (chopped) - 1 tbsp
11. Cumin powder - 1/2 tsp
12. Ghee/ oil - for brushing parathas
13. Salt - 1 tsp
14. Ajwain (omam) - 1/2 tsp
Method of preparation:
Method 1:
11. Take a big ball sized dough and press it gently in between the palms.
12. Press the outer surface gently and add the stuffing inside it. (it should not go out of the dough)
13. Seal the stuffing and press it gently on the floured surface. So that the stuffing spread gently all over the paratha.
15. In a tawa, put the rolled paratha and cook until you see beautiful brown spots on it. Apply ghee on both sides to make it more flavorful.
14. Gently roll the dough using a roller and make paratha.(it need to be thin as like normal roti)
Method 2:
16. Take two small sized dough and roll like a ball. Roll both the dough like how you make roti.
17. Apply stuffing on one side of the rolled dough and seal it with other one.
18. Press it gently with your finger so that it seals perfectly.
19. Tap gently so that the stuffing spreads evenly.
20. In a hot tawa, take the rolled paratha and flip it on both sides and cook well.
21. Add ghee on both sides.
Notes:
1. If the potato filling becomes soggy at any case, try adding corn flour, rice flour or powdered poha to it.
2. Try to make the dough not too hard as well as not too soft. Soft dough will stick to the roller while rolling the paratha.
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