Wednesday, December 17, 2014

Aloo Paratha Recipe

 

 
PREP TIME
COOK TIME
TOTAL TIME
 
RECIPE TYPE: breakfast
CUISINE: punjabi, indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the aloo or potato stuffing:
  • 3 to 4 medium potatoes or aloo, boiled and mashed
  • 1 or 2 green chilies, chopped finely
  • ¼ to ½ tsp kashmiri chilli powder or deghi mirch (optional)
  • ¼ to ½ tsp of punjabi garam masala powder or garam masala powder
  • ½ to 1 tsp amchur/dry mango powder
  • 2 to 3 tsp finely chopped coriander leaves (optional)
  • salt as required
  • oil or ghee as required for roasting parathas
for the whole wheat dough:
  • 2 cups whole wheat flour
  • ½ tsp salt
  • 1 to 2 tsp oil or ghee
  • water as required for kneading
serving suggestions:
  • white butter or yogurt to serve with the aloo parathas
  • mango pickle or lemon pickle

1. first boil the potatoes. you can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
boiled aloo for aloo paratha
2. peel & chop the boiled potatoes. then mash the potatoes with a potato masher.
mashing aloo for aloo paratha recipe
3. the potatoes should be mashed very well.
mashed aloo for aloo paratha recipe
4. now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder/amchur and salt.
add spices to aloo - making aloo paratha recipe
5. mix the spice powders and green chilies with the mashed potatoes very well. check the taste and add more salt or red chili powder or dry mango powder as per your taste. you can also add a tbsp of chopped coriander leaves. a variation is to add finely chopped onions, if you like.  but the onions have to be finely chopped. otherwise they came out when rolling the parathas. keep the prepared aloo stuffing aside.
aloo stuffing for aloo paratha recipe
6. in another bowl or pan, take whole wheat flour. make a well in the center. add salt, oil and some water.
making dough for aloo paratha recipe
7. bring the mixture together and knead into a smooth soft dough. add more water if required while kneading. cover and keep the dough aside for 20 to 30 minutes.
dough for aloo paratha recipe
first method to roll aloo paratha:
8. pinch two small balls from the dough. flatten them and dust with whole wheat flour.
rolling aloo paratha
9, with a rolling pin, roll them into about 4 to 5 inches diameter rounds . try making both the rounds of the same size.
rolling aloo paratha
10. on one of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
aloo stuffing on rolled paratha
11. gently place the second circle on top.
making aloo paratha recipe
12. press and seal the edges with your fingertips.
seal rolled aloo paratha
13. dust some flour on the stuffed paratha and start rolling the aloo paratha.
rolled aloo paratha
14. roll the paratha into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
rolled aloo paratha
second method to roll aloo paratha:
15. pinch a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5 inches diameter. place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
rolling aloo paratha
16. take the edge and start pleating as well as bringing the pleats in the center.
making aloo paratha
17. join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
rolling potato paratha, rolling aloo paratha
18. press the pleats from center.
rolling aloo paratha
19. sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti. in case if the filling comes out, then just take a small piece of dough and cover the gap. roll to smoothen out the small piece of dough.
making aloo paratha recipe
frying aloo parathas:
20. on a hot tava/skillet/griddle place the rolled paratha. the tava shoud be hot and not at a low temperaure. cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.
frying aloo paratha
21. when the base is partly cooked, flip the paratha.
cooking aloo paratha
22. spread some ghee on the partly cooked part.
preparing aloo paratha recipe
23. flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the aloo paratha.
cooking aloo paratha recipe
24. spread some ghee on this side too. a well made and well roasted paratha will puff up.
making aloo paratha recipe
25. flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the paratha. you can also press the paratha edges with a spatula or spoon, so that they are fried well. since some times, the paratha edges are not cooked well. make all parathas this way.
i usually stuff and make parathas side by side. multitasking :-) i roast them and keep on stacking them in the roti basket or casserole. i add a bit of homemade butter on top of each paratha in the roti basket while placing them.
aloo paratha recipe
you can also serve the aloo parathas directly from the tava/skillet straight in the serving plate. serve some extra butter on the side, along with mango pickle or lemon pickle or some yogurt.

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