Aloo Paratha is a beloved North Indian dish that has won the hearts of many across the country. This stuffed flatbread, filled with spiced mashed potatoes, is perfect for breakfast, lunch, or dinner. Served with a dollop of butter, yogurt, or a side of pickle, Aloo Paratha is a hearty and satisfying meal that is both comforting and flavorful.
Ingredients:
For the Dough:
– 2 cups of whole wheat flour (atta)
– 1 teaspoon of oil or ghee
– Water (as needed for kneading)
– Salt to taste
For the Filling:
– 3-4 medium-sized potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2 green chilies, finely chopped (optional)
– 1-inch piece of ginger, grated
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon dry mango powder (amchur)
– 2 tablespoons fresh coriander leaves, chopped
– Salt to taste
For Cooking:
– Ghee or oil for frying
Instructions:
1. Prepare the Dough:
– In a large mixing bowl, combine the whole wheat flour, salt, and oil or ghee.
– Gradually add water and knead the mixture into a soft, pliable dough. The dough should be smooth and not sticky.
– Cover the dough with a damp cloth and set it aside for about 15-20 minutes to rest.
2. Make the Filling:
– While the dough rests, prepare the filling. In a large bowl, combine the boiled and mashed potatoes with finely chopped onions, green chilies, and grated ginger.
– Add the cumin seeds, coriander powder, garam masala, red chili powder, dry mango powder, and salt. Mix well to combine all the spices evenly with the mashed potatoes.
– Stir in the chopped fresh coriander leaves. The filling should be well-mixed and free of lumps.
3. Assemble the Parathas:
– Divide the dough into equal-sized balls, slightly larger than a golf ball.
– Roll out one dough ball into a small disc, about 3-4 inches in diameter, using a rolling pin. Place a spoonful of the potato filling in the center of the disc.
– Gather the edges of the dough disc and bring them together to seal the filling inside, forming a pouch. Gently flatten the pouch with your fingers.
– Lightly dust the surface with flour and roll out the filled dough into a round paratha, about 6-7 inches in diameter. Be careful not to let the filling spill out.
4. Cook the Parathas:
– Heat a tawa or griddle over medium heat. Once hot, place the rolled-out paratha on the tawa.
– Cook the paratha for 1-2 minutes until small bubbles appear on the surface. Flip it over and apply ghee or oil on the cooked side.
– Flip again and apply ghee or oil on the other side. Press gently with a spatula to ensure even cooking and browning on both sides.
– Cook until the paratha is golden brown and crisp on both sides. Repeat the process with the remaining dough and filling.
5. Serve Hot:
– Serve the hot Aloo Parathas with a dollop of butter, yogurt, or your favorite pickle. They pair wonderfully with a side of fresh mint chutney or a tangy tomato chutney.
Tips and Variations:
– Spicier Filling: If you like your parathas spicier, add more green chilies or a pinch of black pepper to the filling.
– Cheese Variation: Add grated cheese to the potato filling for a cheesy twist. Kids especially love this variation!
– Storing Parathas: Cooked parathas can be stored in an airtight container for up to 2 days. Reheat them on a tawa before serving.
Aloo Paratha is a versatile dish that can be enjoyed at any time of the day. The crispy, golden exterior and the flavorful, spicy potato filling make it an all-time favorite for many. Whether you’re cooking for family or guests, Aloo Parathas are sure to be a hit!. For more Recipies visit www.lucknowremix.com
