Aloo Parantha : a Versatile Dish In Indian Cuisine. Which can Be Eaten Anytime.
Breakfast, Lunch, Dinner Or Anywhere. You Can Take Paratha To School, Office Or Picnic. Easy To Make. Aloo means “potato” and paratha means “stuffed flatbread” in Hindi, so the name is quite telling: aloo paratha is an unleavened whole wheat flatbread stuffed with a savory spiced potato mixture.
Tips:
To make delicious Aloo Parathas, boil the potatoes at least a few hours before you plan to make the parathas, mash them in a large bowl and cover and refrigerate. Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder and red chili powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will fall out.
Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3-4-inch circles. Add a spoonful of potato filling in the center. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now, roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out.
Vrat wale Fried Aloo | Aloo Gobi | Jeera Aloo | Aloo Chat | Aloo Matar ki Sabzi
Aloo parantha
Ingredients
- 4 medium potatoes boiled
- 1 medium onion chopped
- 2 cups wheat flour
- ½ teaspoon red Kashmiri chili powder
- 1-2 green chilies
- 1 teaspoon mango powder
- ½ teaspoon garam masala
- ½ teaspoon salt
- 1 tablespoon ghee
- 2 teaspoon coriander leaves chopped
- water
- 1 tsp salt to taste
Instructions
- Knead the dough from the flour adding salt and some ghee
- Boil potatoes and peel them.
- mash potatoes.
- Add chopped onion, green chilies, garam masala, red chili powder, amchur & salt.
- Mix well.
- Take some dough, make a ball and roll a little bit. Now add aloo mixture and using hands, pinch the sides of the dough to make ball again.
- Roll the ball with pin like a normal chapati.
- Heat the tava and put the chapati or aloo paratha on tawa. Flip the paratha when a bit is done and then add butter or oil or desi ghee on one side and then flip it and add ghee and then flip again. Remove it from tawa when done.
- Eat with curd, yogurt, raita, ghee, achar or butter as you like.
