Wednesday, 8 May 2013

Aloo Paratha

Aloo Paratha is an Indian dish which is a vey famous breakfast item in western,central and northern parts of India. It is basically stuffed flat bread, with mashed spicy mixture of potatoes within the dough ball, rolled and cooked on hot griddle.
It is served with raita,pickles or with plain curd/yogurt as such.Here is simple Aloo paratha recipe.Tried depicting pictorially in best possible way thereby helping you all get a better picture of how it is done.

For dough:
Wheat flour-2 cups
Water-1 cup (Adjust accordingly)
Salt to taste
Oil-1 tsp

For stuffing:
4 boiled, peeled, mashed medium sized potatoes
Green chilly-2 chopped fine
Cumin seeds-1 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Chat masala-1 tsp
Lemon juice-1 tsp
Salt to taste

Ghee/Oil to smear on paratha

  1. Mix wheat flour with salt and then add water little by little and keep kneading till you get a pliable dough.Smear oil on top and let it rest for a while in the counter.
  2. For stuffing mash the potatoes well and keep aside.In a pan add oil and when hot add cumin seeds, green chillies and as they splatter add mashed potatoes to it and mix well.
  3. Now add turmeric powder,coriander powder and mix well.
  4. Add chat masala and salt to taste and mix well again.
  5. Now remove the stuffing off the stove .
  6. Add lemon juice finally.Let it cool and your stuffing is ready
  7. Make lime sized balls out of the cooled stuffing.
  8. Now pinch off a lime sized portion of the dough which had been resting for a while and place it on rolling board.
  9. Roll out to a 3'' diameter disc and place one stuffing ball on top.
  10. Cover from all sides so that the filling is real safe inside and pinch off the excess dough if any.
  11. Press with your hands gently so that the stuffing spreads uniformly.
  12. Dust it with required amount of wheat flour to roll out the parathas.
  13. Roll out to a 6'' diameter uniform disc.
  14. Place on a hot griddle and cook till blisters arise on other side.
  15. Flip it over and cook the other side.
  16. Apply ghee or oil on top and flip it again.
  17. Cook again for another 1-2 minutes and remove it off to serving plate. It tastes best when eaten piping hot along with raita or plain yogurt/curd and pickle.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Gayathri's WTML hosted by Sowmya

Pari's Only - Crazy for Potatoes w giveaway hosted by sowmya

Only potato

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