Aloo Paratha Recipe
Aloo paratha is a delicious dish made of boiled potatoes, spices, and herbs with wheat flour flatbread. Its taste is crispy and flavorful. Serve it with butter, yogurt, chutney, or any sauce.
Ingredients
- 1 cup wheat flour
- water as required
- 3 to 4 medium-sized boiled potatoes
- 1 tsp coriander powder
- 1 tsp fennel seeds powder
- ½-1 tsp salt or as per your taste
- ¼ tsp red chili powder
- ½ tsp garam masala powder
- 1 tbsp coriander leaves, finely chopped
- 2 green chili, finely chopped
- oil/ ghee for raosting
Instructions
- Firstly, take the wheat flour on a platter or a bowl.
- Now, add some water to it. When it becomes a slightly moist mixture of water and white flour, you need to knead. Knead the mixture until it becomes smooth in texture, which is what dough is.
- Leave the dough for 30 minutes so that it will become softer and smooth. You can also use it immediately, but you have to knead it well.
- The first thing you need to prepare the stuffing. Boil 3-4 potatoes along with 1 glass of water that covers the potatoes in a pressure cooker. Heat on a medium flame until 3 to 4 whistles come. When the whistles settled down, drained the water and pulled the potatoes easily.
- When the potatoes cool down, peel their skin.
- Mash the potatoes with the help of a spoon or a grater or by using your hands also.
- Now add all the spices: 1 tsp coriander powder,1 tsp fennel seeds powder, 1/2 tsp garam masala powder, 1/4 tsp red chili powder, and 1 tsp salt or as required.
- Add 1 tbsp chopped coriander leaves or chopped green chili. Skip green chili if you are not a big fan of it.
- Mix all the ingredients well and do a taste test. If you feel little spicy, then add more salt and spices to taste.
- Make small balls from the kneaded dough.
- Take a small ball of dough and dust it in flour.
- Now roll it in the circle of approx. 3cm diameter.
- Put a spoonful of stuff inside the middle of the circle.
- Take and close it from its edges. Close it properly so that the filling doesn’t come out.
- Now roll it again with soft hands till it becomes a circle 6 to 7 in diameter. If the filling is visible from anywhere, you can add some flour there.
- Take the griddle/tawa and heat it on medium flame. When it gets heated, place your rounded paratha on it.
- After a few seconds, turn it from another side. When you see the little bubbles start appearing on it, apply 1 tsp ghee on it and all over its edges. Wait for some seconds.
- Then flip it through the other side. Apply ghee on the other side, too. Now, wait for a few seconds.
- Do the process two to three times till your paratha starts having a golden texture. Press gently with the spatula so that its edges roast properly.
- When you see the golden crunchy flakes appearing on the paratha, then remove it.
Notes
- Boil the potatoes in the minimum whistles and water that I have mentioned above. If you use excess water, the potatoes will be too mushy, and your parathas will become very sticky.
- You can add extra ingredients for spicy parathas: ½ amchur powder, 1 tsp dried fenugreek seeds, ½ grated ginger paste, 1 chopped onion. If you like to eat simple parathas, then you can skip them.
- Rest the dough for at least 30 minutes to smooth the texture. You can skip the resting time and use it immediately, but you have to knead it soft and smoothen in texture. I prefer to rest the dough.
- You can store the filling in the refrigerator for up to two days. Then use it further two days to make parathas.