POTATO is my favourite vegetable since childhood & I CAN EAT ANY DISH PREPARED WITH ALOO IN IT. But naturally aloo paratha tops in my list of favorite parathas.
Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings & served with mango pickle,yoghurt,green chutney. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch or tiffin box.
Ingredients:
Dough:
1 cup whole-wheat flour
1/2 cup water (Use more as needed)
Pinch of salt
Potato Filling
2 medium potatoes
1/4 teaspoon salt
1 onion chopped finely (optional)
1/2 teaspoon cumin powder
1 tsp cumin seeds (Jeera)
2 chopped green chili
2 tablespoons chopped cilantro (green coriander)
2 teaspoon coriander powder(optional)
1 teaspoon amchoor powder /chat masala
1 tsp red chilli powder
Other
1/4 cup whole-wheat flour for rolling
Oil /ghee / butter to cook
Method :
Dough1.Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
2.Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3.Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
1.Boil 2 medium potatoes until they are tender.Peel the skin off and mash the potatoes.
2.Mix green chilies, cilantro,chopped onion, cumin seeds & all spices mentioned above for filling salt with the mashed potatoes to make filling .Keep aside.
Making paratha:
1.Divide the dough and potato mixture into equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all balls.
3.Let them settle for 3 to 4 minutes before rolling them.
4.Heat the skillet on medium high. sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
5.To make it easier to roll the balls, first roll them in dry whole-wheat flour.
6.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
7.Place the paratha over the skillet. After a few seconds you will see the
paratha change color and puff in different places.
8.Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
9.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10.Cool the parathas on a wire rack so they don’t get soggy.
11.Parathas can be served with masala dahi mint chutney, plain yogurt, any gravy subji, or spicy pickle.
Variations
Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves/ kasuri methi.
Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings & served with mango pickle,yoghurt,green chutney. This recipe uses the most popular filling – Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch or tiffin box.
Dough:
1 cup whole-wheat flour
1/2 cup water (Use more as needed)
Pinch of salt
Potato Filling
2 medium potatoes
1/4 teaspoon salt
1 onion chopped finely (optional)
1/2 teaspoon cumin powder
1 tsp cumin seeds (Jeera)
2 chopped green chili
2 tablespoons chopped cilantro (green coriander)
2 teaspoon coriander powder(optional)
1 teaspoon amchoor powder /chat masala
1 tsp red chilli powder
Other
1/4 cup whole-wheat flour for rolling
Oil /ghee / butter to cook
Method :
Dough1.Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
2.Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3.Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
Filling
1.Boil 2 medium potatoes until they are tender.Peel the skin off and mash the potatoes.
2.Mix green chilies, cilantro,chopped onion, cumin seeds & all spices mentioned above for filling salt with the mashed potatoes to make filling .Keep aside.
Making paratha:
1.Divide the dough and potato mixture into equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all balls.
5.To make it easier to roll the balls, first roll them in dry whole-wheat flour.
6.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
7.Place the paratha over the skillet. After a few seconds you will see the
paratha change color and puff in different places.
8.Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
9.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
10.Cool the parathas on a wire rack so they don’t get soggy.
11.Parathas can be served with masala dahi mint chutney, plain yogurt, any gravy subji, or spicy pickle.
Variations
Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves/ kasuri methi.
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