"Aloo parathas served with Dahi & pickles was our hearty lunch today!
Mastering the art of making perfectly round, well shaped Paratha is not an easy task. My Roti/Chapattis are (in)famous among my friends and family as they are shaped as maps of different countries & are best fit for Geography classes. It seemed I somehow didn’t manage to inherit ‘perfect round chapatti rolling’ genes from my Amma. To make things worst, it seemed I skipped making ‘soft chapatti’ genes too. There was no trick and tips that I didn’t follow to get soft, round chapattis and the more I tried, the more it resembled some country map. Finally after a decade of my kitchen adventures, I have reached a phase where my parathas/rotis look round-ish, not perfect but just enough to pass as round rotis! While I lag behind in mastering the art of rolling perfectly round rotis, I have mastered the art of combining the ingredients & spices to make the best tasting soft yet flaky parathas not lacking in flavours! Behind these imperfectly shaped paratha is a perfect tasting dish packed with flavour!
To make these wholesome parathas, I first boiled scrubbed some potatoes & cooked them with their skin in a pressure cooker. While the potatoes were cooking, I prepared the dough by mixing whole wheat flour with little salt & warm water. Once the potatoes were cooked, I peeled & mashed them well. To this, I added assorted spice powders like cumin, coriander, red chilli, turmeric, dry mango powder, black salt, Garam masala & salt to taste & mixed them well. Next I made a lemon sized balls of potato filling & equal sized dough balls. I rolled the dough balls dusted with little flour into thick 4-5 inch discs (thin at the edges and thick in the centre), placed potato ball, covered, sealed the edges &!rolled into 1/4 inch thick discs. I cooked these parathas on a iron skillet, drizzled with generous ghee on both sides. Finally served the hot parathas directly from the skillet to plates with a generous dollop of butter, yogurt, & pickles.This is how we wrapped our Sunday afternoon with a stomach full of good food & heart filled with good memories! Now we are ready to face Monday!
"
Aloo Paratha
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Recipe Intro From siakrishna
Aloo paratha, one of the tastiest potato dishes in the world!
Recipe adapted from http://www.monsoonspice.com/2008/02/finally-i-did-it.html
Ingredients:
For Dough:
3 cups Chapatti Atta/Whole Wheat Flour
1 tbsp Oil or Ghee
1/4 cup Yogurt
½ tsp Salt
Warm water to knead
For the Stuffing:
2 large Potatoes, boiled, peeled and mashed well
1 small Onion, finely chopped
1-2 Green Chillies, finely chopped (as per taste)
1 tsp Ginger-Garlic Paste
¼ tsp Amchur Powder/Dry Mango Powder or 1 tbsp lime juice
A big pinch Hing/Asafoetida
½ tsp Jeera/Cumin Powder
1 tsp Coriander Powder
½ tsp - 1 tsp Red Chilli Powder (as per taste)
½ tsp Turmeric Powder
½ tsp Garam Masala
Salt to taste
2 tsp Oil
Other ingredients:
Whole wheat flour for dusting and rolling
Oil or ghee for cooking the parathas
Method:
For the Dough:
Sieve the whole wheat flour and mix in salt, oil/ghee and yogurt.
Slowly add warm water, little at a time, and knead well to make soft, pliable dough.
Cover it well with kitchen towel and keep it aside for at least half an hour.
For Stuffing:
Boil the potatoes with peels until its cooked well. Once cooked, peel their skin and mash them well without any lumps.
Heat oil in a pan and add finely chopped onions and green chillies. Saute for 2-3 minutes on a medium heat until their edges turn brown.
Add ginger-garlic paste and fry for a minute.
Next add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala and dry mango powder and mix them well.
Turn off the heat and transfer this masala to the mashed potatoes along with salt to taste. Mix them well and make sure that the spices are well mixed.
Make small lime sized balls and keep them aside.
For the Paratha:
Knead dough again for a minute or two and make equal lemon sized balls.
Roll this dough ball in flour and place them on a flat surface. Flatten it little using your palm and roll them using a rolling pin into thick poories of 4 inch in diameter.
Place one potato ball in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Mean while, heat a griddle at high flame and lower it to low-medium flame.
Gently dust off the excess flour and place Stuffed Paratha on hot griddle and cook on both the sides till brown spots start to appear on top and the parathas are cooked well. Apply a tsp or 2 tsp of ghee/oil when pan cooking the parathas around their edges which will help in giving a light crispy cover.
Serve them hot with any curry or with plain yogurt and Indian pickle of your choice.