Simple and Easy Recipe for Aloo Paratha.
Aloo Paratha is a popular Indian stuffed flatbread.
Made with a dough of whole wheat flour (atta).
water.
salt.
oil/ghee.
The potato stuffing features boiled and mashed potatoes.
Made by mixing:-
Green chilies.
Coriander leaves.
Ginger.
Spices like garam masala.
Red chilly powder.
Dough Ingredients
Whole Wheat Flour (Atta): 2 cups
Water: 1 cup (as needed)
Oil or Ghee: 1–2 tbsp
Salt: 1 tsp
Filling (Aloo Masala) Ingredients
Potatoes: 3-4 medium, boiled, peeled, and grated/mashed
Green Chillies: 1-2, finely chopped
Ginger: 1 inch, grated or finely chopped
Coriander Leaves: chopped
Red Chilli Powder.
Garam Masala.
Salt.
cumin powder,
coriander powder.
turmeric.
Step-by-Step Method
1. Prepare the Dough.
Mix the whole wheat flour and salt in a large bowl.
Add 1 tablespoon of oil or ghee.
Gradually add water, kneading continuously to form a smooth, soft, and pliable dough.
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
2. Prepare the Filling.
Boil potatoes until they are fork-tender, but not mushy.
Add the chopped green chilies, grated ginger, chopped coriander, and all spice powders to the mashed potatoes.
Mix everything well, ensuring a firm, dry filling.
3. Dust a dough ball with flour.
Place a potato filling ball in the center.
Bring the edges together, pleating them and joining them at the top, removing any excess dough.
Gently press the stuffed ball, dust it with flour, and roll it.
4. Cook the Paratha.
Heat a tawa (griddle) on medium-high heat.
Place the rolled paratha on the hot tawa.
After about 30-60 seconds, when you see bubbles on top, flip it.
Spread some ghee or oil on the partially cooked side.
Flip again and spread ghee on the other side.
Press the edges with a spatula to ensure they are cooked properly.
Cook until both sides have golden-brown spots and the paratha is crisp.
5. Serve.
Serve hot with homemade white butter, curd (yogurt), mango pickle, or mint chutney.
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