Aloo Paratha

READY IN: 1hr 15mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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