After my graduation, I was in Ahmedabad for my company's training(TCS ILP) and that was the time I tasted Aloo Parathas. Being in North India for the first time, I enjoyed these Parathas which was different from our regular chapathi. Most of the days I had Aloo Parathas both for lunch and dinner. After coming home, I asked my mom to prepare that, but she doesn't know it. I learnt to make these kinds of stuffed parathas after I started the day-to-day cooking. I am making it quite often now since Happy loves it. Do check out my broccoli paratha and gobi paratha recipes as well.
Ingredients:
For the Dough:
Wheat Flour - 2 cups
Salt - as required
Water - as required
Oil - 1tsp (Optional)
For the filling:
Potato (Aloo) - 2
Coriander leaves - few(chopped finely)
Garam masala - 1/2 tsp
Chilli powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - a pinch
Salt - as required
For toasting:
Ghee or Oil
Method:
1. Mix the flour, and salt. Form a dough similar to chapathi dough by adding water little by little. The dough should not be sticky. Knead the dough well for around 5 to 7 mins. Add little oil while kneading and make the dough into equal-sized smooth balls. Keep it aside for 30 mins.
2. Meanwhile, boil the potatoes until it is soft and peel the skin of the potato. Mash the potatoes well without any small pieces in between. Then mix the garam masala, chilli powder, turmeric, asafoetida and salt to the mashed potatoes. (There are so many different types of preparations for this filling, I do this way).
3. Along with the aloo mixture, add the chopped coriander leaves and mix everything till it is combined. Make small balls out of the potato mixture. These balls should be lesser in size than the balls of wheat dough.
4. Now place a ball of dough on the surface, where you are going to roll the paratha. Dust the surface with a little flour and press it uses the rolling pin to form a circle as shown in the above pic. (Don't expand it much now) Then place the aloo ball in the centre and gather the dough from all the end by covering the potato ball as in the below pic. You can pinch the extra dough formed at the top or you can press it down as well.
5. Press the dough gently and flatten it a bit using your fingers. Then use the rolling pin to flatten it further to form a circle. Dust the flour in-between if required. Let the parathas be thick and not thin as we do for chappathi.
6. In a tawa, add some ghee and carefully place the pressed aloo paratha and cook it till you see the golden brown edges. Then brush the top of the paratha with ghee again and flip it to cook the other end. Remove it when it turns golden brown.
Points to remember:
- The preparation of filling depends on your interest, you can also add cumin powder and pepper powder.
- It is better not to skip asafoetida since we are making use of potato in this recipe.
- Adding a little oil while kneading makes the dough softer.
Happy's Cook - Divya
Nicely made aloo paratha. Would love to have now. My fav too.
ReplyDeletetoday's post:
http://sanolisrecipies.blogspot.in/2013/08/illish-macher-matha-diye-kochu-shak.html
Wow..u have a lovely space here Divya..paratha looks yumm i love aloo paratha very much
ReplyDeleteYummy luking parahtas vth tempting n useful step wise cliks.
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ReplyDeleteHave a good day!
love this paratha........Perfect......
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http://indianveggiesbhojan.blogspot.in/
my all time fav..fantastic recipe
ReplyDeleteTasty Appetite
Delicious paratha with step by step clicks...
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