Aloo Paratha (Potato paratha) is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India
- 473.18 ml flour
- 118.29 ml water (Use more as needed)
- 0.25 ml salt
- 14.79 ml oil
- 2 medium potatoes
- 1.23 ml salt
- 2.46 ml mustard seeds (Rai)
- 1 onion, chopped
- 4.92 ml turmeric powder
- 2 chopped green chili peppers
- 29.58 ml chopped cilantro (green coriander)
- 59.14 ml flour, for rolling
- 29.58 ml oil, to cook
- 1. Dough.
- 2. Mix flour, salt ,oil and water together to make soft dough .
- 3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
- 4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
- 5. Filling.
- 6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
- 7. Once tender, remove them from the water and let them cool down.
- 8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
- 9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
- 10. Making paratha.
- 11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
- 12. 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.
- 13. make a ball. Proceed to make all six balls.
- 14. Let them settle for 3 to 4 minutes before rolling them.
- 15. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
- 16. 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.
- 17. Place the paratha over the skillet. After a few seconds you will see the.
- 18. paratha change color and puff in different places.
- 19. 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.
- 20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- 21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice.