ALOO PARATHA RECIPE

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Aloo paratha is an Indian recipe and one of the most popular breakfast dish throughout  India as well as in Pakistan.

Aloo-stuffed parathas consist of spiced mixture of mashed potato, stuffed in small disc of dough which is sealed on the top,  rolled out and cooked on a hot tawa  with butter or ghee. Aloo paratha tastes better when served with butter, curd, chutney or pickle. so here is a quick recipe to make these tasty parathas….

SERVES 4-5

INGREDIENTS:-

FOR DOUGH-

  • WHEAT FLOUR                   2-3 CUP         

  • SALT                                      1/4 TSP (OPTIONAL)     

  • GHEE OR OIL                       1 TSP (OPTIONAL) 

  • WATER                                  AS REQUIRED

FOR FILLING-

  • POTATO                                 5-6 MEDIUM SIZED (BOILED & PEELED)

  • ONION                                    2 MEDIUM SIZED (FINELY CHOPPED)

  • CORIANDER LEAVES         2-3 TSP (FINELY CHOPPED)

  • MINT LEAVES                       1-2 TSP (FINELY CHOPPED)

  • GINGER                                   HALF INCH (GRATED)

  • GREEN CHILLY                     2-3 (FINELY CHOPPED)

  • SALT                                         TO TASTE OR 1 TSP

  • RED CHILLY POWDER         1/2 TSP

  • AMCHOOR (DRY MANGO POWDER) 1/2 TSP

  • BLACK SALT                             1/4 TSP

  • CAROM SEEDS (AJWAIN)    1/4 TSP

  • CHAAT MASALA                     1/2 TSP

  • CUMIN SEEDS                          1/2 TSP                      

  • POMEGRANATE  SEEDS       1/2 TSP

  • DRY CORIANDER SEEDS      1/2 TSP

METHOD:

FOR THE DOUGH-

  1. COMBINE THE WHOLE WHEAT FLOUR,SALT AND GHEE IN A BOWL.

  2. ADD ENOUGH WATER AND KNEAD IT INTO A SEMI STIFF DOUGH AND KEEP ASIDE.

 

FOR BOILED POTATOES-

  • TAKE 5-6 POTATOES, WASH THEM WELL AND PUT THEM INTO THE PRESSURE COOKER . PUT ENOUGH WATER INTO THE COOKER ENSURING THAT ALL THE POTATOES ARE COVERED WELL WITH WATER.

  • PUT THE LID ON THE COOKER AND KEEP IT ON GAS AND LET IT COOK ON HIGH FLAME TILL THE FIRST WHISTLE. AFTER  1ST WHISTLE SIMMER THE GAS AND COOK IT FOR MORE 4-5 MINUTES.

  • NOW SWITCH OFF THE GAS AND LET PRESSURE RELEASES ITSELF.

  • OPEN THE LID OF COOKER AND TRANSFER POTATOES TO STRAINER, BOILED POTATOES ARE READY. COOL THEM A LITTLE AND PEEL THEM.

 

FOR FILLING-

  1. FIRSLY, TAKE CUMIN SEEDS, POMEGRANATE SEEDS AND CORIANDER SEEDS AND DRY ROAST THEM ON HOT TAWA FOR ABOUT A MINUTE. SWITCH OFF GAS AND TRANSFER THESE SPICES TO A MORTAR-PESTLE AND CRUSH THEM INTO A SEMI FINE POWDER(NOT TOO FINE) .

     

  2. TAKE (BOILED AND PEELED) POTATOES IN A DEEP BOWL AND MASH THEM WELL WITH A MASHER.

  3. ADD ALL THE OTHER INGREDIENTS SUCH AS CHOPPED ONION, CORIANDER LEAVES, MINT LEAVES, GREEN CHILLIES, GINGER, ALL SEASONINGS INCLUDING THE ROASTED MASALA ( MADE IN STEP 1)TO MASHED POTATOES AND MIX IT WELL.

     

  4. YOUR FILLING FOR ALOO PARATHA IS READY.

  5. NOW TAKE A SMALL PORTION OF DOUGH AND ROLL IT INTO A SMALL DISK. PLACE 2-3 TSP OF POTATO FILLING IN THE CENTER OF IT AND SEAL IT ON THE TOP BY ADJOINING ALL ITS CORNERS, USING YOUR HANDS.

     

  6. LIGHTLY SPRINKLE SOME DRY FLOUR AND FLATTEN THE BALL WITH YOUR HANDS , NOW ROLL THE PARATHA GENTLY USING A ROLLER. ONCE ROLLED OUT, SHIFT THE PARATHA TO A HOT AND WELL GREASED TAWA.

     

  7.  LET IT COOK FROM ONE SIDE, THEN FLIP THE PARANTHA TO COOK IT ON OTHER SIDE. AGAIN FLIP IT OVER AND APPLY A LITTLE OIL OR GHEE ON IT. FLIP IT OVER AGAIN.

  8.  COOK THE PARANTHA FROM BOTH SIDES  TILL GOLDEN BROWN SPOTS APPEAR  ON ITS BOTH SIDES.DSCF1685.jpg

  9. IT IS READY.SERVE HOT WITH CHILLED YOGURT AND SOME BUTTER OVER IT.

 

 

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