aloo_paratha

Aloo Paratha

Aloo paratha is an Indian and Pakistani recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan.

Prep time : 15 minutes
Cook time : 30 minutes

Ingredients Needed

Whole wheat flour – 1 cup
Salt -1/4 tsp flat
Oil -2 tsp
Wheat flour for dusting
Oil for cooking the parathas

Method #1 For the Stuffing

Potatoes- 1 big or 2 medium size
Green chillies -1-2 finely chopped
Cumin seeds – 1 tsp
Coriander leaves -fistful (finely chopped)
Garam masala or Kitchen king masala – 1/2 tsp
Onion – 1 small finely chopped (optional)

Method#2 For the Stuffing

The stuffing alone is different in this method. Rest of the procedures are the same.

Oil -2 tsp
Cumin seeds -1 tsp
Onion-1 finely chopped
Green chillies -1-2 finely chopped
Potato- 1 big
Coriander powder -1 tsp
Cumin powder -1/2 tsp
Kitchen king masala powder-1/2 tsp
Chilli powder -1/2 tsp
Salt needed
Coriander leaves finely chopped -2 tbsp

Preparation:

In a wide bowl, add 1 cup of wheat flour, salt, oil, needed water and prepare a soft, smooth, pliable dough. Grease your hands with a tsp of oil and knead the dough well. Cover and keep it aside for 15-20 minutes. Prepare the dough just as you prepare for roti. For more details, refer my roti recipe. Now our paratha dough is ready.

Preparation of stuffing for method#1

Pressure cook potatoes for 3 whistles or until soft. Peel the skin and mash it well. Add chillies, cumin seeds, garam masala powder, salt needed, coriander leaves and mix well. Now your stuffing is ready.

Preparation of stuffing for method#2

Pressure cook potatoes for 3 whistles or until soft. Peel the skin and mash it well.

Heat 2 tsp of oil, add cumin seeds, when it splutters, add finely chopped onions, green chillies and saute until onions turn transperent. Then add the mashed potatoes, coriander powder, cumin powder, kitchen king masala powder or garam masala powder, chilli powder, salt needed and cook for 2-3 minutes until every thing gets blended well.

Add finely chopped coriander leaves, mix well and leave it to cool.

Method

Divide the dough into 5 equal parts and make balls out of it.

Divide the stuffing into 5 lemon sized balls ( you can use either stuffing-1 or stuffing-2)

Dust a little flour and roll out the dough into a small circle.

Keep a tbsp of stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.

Dust a little four and roll out the flattened dough with the stuffing into a 6-7″ circle. Do not apply too much pressure as the stuffing might come out.

Heat a tawa and place the rolled out dough.

When you will find small bubbles forming on the surface, spread a tsp of oil and flip it over to the other side.

Spread a little oil on the other side also and cook both sides well until golden brown spots appear.

Remove from tawa after both the sides are cooked well. Serve with curd or chutney or pickles. Enjoy yummy and delicious aloo parathas.