Aloo Paratha
Description
Aloo paratha is a bread dish originating from the Indian subcontinent. It is a breakfast dish originated from the Punjab region. The recipe is one of the most popular breakfast dishes throughout the western, central and northern regions of India. Desi Gabbar gets you the recipe for Aloo Paratha. Here you go!
- PreTime 00 h 10 m
- CookTime 00 h 15 m
- Serving 4Persons
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Ingredients & Method
Ingredients
- For aloo mixture
- Ginger - 1 inch
- Green chillies paste - 2-3 nos.
- Salt to taste
- Potatoes - 4-5 medium size (boiled & mashed)
- Carom seeds (ajwain) – ¼ th tsp
- Coriander seeds - 2 tbsp (coarsely crushed)
- Powdered spices
- Cumin powder - 1 tsp
- Red chilli powder - 1 tsp
- Dry mango powder - 1 tbsp
- ry pomegranate powder (anardana powder) - 1 tsp
- Fresh mint leaves - 1 tbsp (chopped)
- Fresh cilantro leaves - 1 tbsp (chopped)
- Fenugreek leaves (kasuri methi) - 1 tsp
- Onions - 1 medium size (finely chopped, optional)
- For paratha:
- Wheat flour 2 cups
- Salt ½ tsp
- Water as required
- Oil 1 tbsp
- Dry wheat flour for dusting
- Aloo mixture
- Ghee/oil/butter for cooking on tawa
Method
- Add ginger and green chillies in mortar and pestle and crush it coarsely, keep aside to be used in the potato mixture.
- Add boiled and mashed potatoes in a mixing bowl, further add crushed ginger and green chillies, carom seeds, crushed dry coriander all the powdered spices, fenugreek leaves and freshly chopped mint and coriander leaves, mix well and keep until used as a filling to make paratha. Make sure the potatoes are mashed completely and there are no chunks.
- If you wish to add finely chopped onions to the mixture you can add it, but make sure to add them just before you’re about to make the paratha.
- Cooking Methods:
- In a bowl, add wheat flour and salt to taste, add water as required to make semi soft dough, make sure the dough is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it and rest it for 30 minutes.
- After resting, knead the dough once again, and divide the dough in equal dough balls.
- Make a small dough ball, coat the dough ball with dry flour & roll it with rolling pin.
- Add wholesome of potato mixture & press the mixture downwards gently with thumb.
- Bring the ends together and seal them and flatten the potato mixture filled ball gently.
- Sprinkle some dry flour & gently flatten, roll it with rolling pin.
- Do not press it hard while rolling. Put the uncooked paratha over the hot tawa.
- Cook it briefly from one side until light golden brown
- Now apply ghee, cook on both the sides until it starts to fluff.
- Paratha turns nice golden brown in colour
- Serve it with curd. *Yummy tips to enjoy Aloo Paratha: Serve Aloo Paranthas with raita, chutney or pickle.
- #keepitsimple recipes by Desi Gabbar
