Aloo Paratha

Parathas are the most popular breakfast dish of North Indian Cuisine and believed to be originated in the Indian Subcontinent. They are usually prepared with whole-wheat dough, stuffed either with leafy vegetables such as Methi (Fenugreek) & Palak (Spinach) or with boiled Potatoes, Cauliflower, Cabbage, Radish, Green peas etc. with spices, then rolled and pan fried in Ghee or butter.  Paneer (Indian Cottage Cheese) or minced cooked meat can also be used for Stuffing. They can be shaped round, heptagonal, square or triangular as per the choice. Because of the stuffing it tastes so delicious that within no time, it gained worldwide popularity. There are many types of Paratha available these days.

One of the popular types is “Aloo Paratha”, which is made of Potato stuffing.

Ingredients:-

·         Potato (Boiled &Mashed) – 3 (Medium)

·         Wheat Flour – 2 Cups

·         Onion (Finely Chopped) – 1 Large

·         Green Chilly (Finely Chopped)  – 2

·         Cumin Powder – ½ tsp

·         Carrom Seeds(Ajwain) – ½ tsp

·         Coriander Leaves (Finely Chopped)  – ½  Bunch

·         Red Chili Powder – ¼ tsp

·         Coriander Powder – ¼ tsp

·         Amchur Powder – ¼ tsp

·         Ginger and Garlic (Grated) – 1 tsp

·         Salt as per taste

·         Milk – 4 tbsp (for softening  Dough)

·         Ghee / Butter   or  Cooking Oil

Preparation Method:-

For Dough:

Ø  Take Wheat Flour in a bowl; add Salt, Ajwain, and Milk, then mix well.

Ø  Knead the Flour by adding water to make soft dough. Keep aside for 15 mins.

For Filling:

Method – 1:

Ø  Boil the Potatoes and Mash them.

Ø  Take a bowl and add Mashed Potatoes, Chopped Onion & Green Chilly, Cumin Powder, Amchur Powder, Coriander Powder, Red Chili Powder, Salt, and Chopped Coriander Leaves and mix well.

Ø  Now the mixture is ready for fillings.

Method – 2:

Ø  Heat 2 tsp of Cooking Oil; Add Chopped Green Chili & Onion and saute for 1 min.

Ø  Add Mashed Potato, Red Chili Powder, Cumin Powder, Coriander Powder, Salt, Amchur Powder and mix well. Cook for 5 mins.

Ø  Then add Chopped Coriander Leaves and mix well.

Ø  Now the mixture is ready for fillings.

For Paratha:

Ø  Make medium balls out of the prepared dough.

Ø  Roll the balls like Puri of 4 inch diameter in a rolling pin and stuff 2 tbsp of the prepared Potato mixture and seal the edges.

Ø  Sprinkle little dry flour over the rolling pin and carefully roll it like round shaped Paratha. Ensure that the stuffing should not come out.

Ø  Take a Flat Pan/ Griddle/ Tava and place the Paratha and cook both sides for 2 mins in medium flame.

Ø  Finally apply Ghee/Butter or Oil on both sides of Paratha and turn in between till it turns golden brown (Crispy). Parathas must be cooked in low medium flame.

Ø  Now the “Aloo Paratha” is ready.

Aloo Paratha is well served with Curd, Chutney or Pickle.