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Thursday, March 10, 2016

ALOO PARATHA (POTATO STUFFED PARATHA)







One of the most popular North Indian dishes is Aloo Paratha (Potato stuffed paratha). This dish is prepared with stuffed potatoes and is very quick to make. Like most of the North Indian dishes I blog about here, this one also I tried for the first time in Bombay. I just loved it from the first bite and kept going back for more. With the right combination this paratha is the best. I like it best with yogurt/ raita. You cannot go wrong when preparing this dish. All you need to do is make sure you have boiled potatoes and the right spices/ ingredients. I would say this is good for breakfast, lunch and dinner but I love it during dinner.
Most of the kids would eat this instead of the regular food because of the stuffing inside. This is a very good way to make sure our kids enjoy eating.



INGREDIENTS
Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40-45 mins |
Serves: 2-3


FOR THE POTATO FILLING

  • Potatoes (boiled and peeled)      - 2
  • Green Chilies                     - 2
  • Kashmiri Chili Powder             - 1/4 tsp
  • Coriander Leaves (chopped)        - 2 tbsp.
  • Cumin Seeds                       - 1/2 tsp
  • Turmeric Powder                   - 1/4 tsp
  • Oil                               - 2 tsp
  • Salt as needed
FOR THE DOUGH AND GREASING THE CHAPATHI
  • Wheat Flour                       - 2 cup
  • Vegetable Oil                     - 1 tsp
  • Salt to taste

METHOD OF PREPARATION STEP BY STEP

FOR THE DOUGH


1.Mix whole wheat flour and salt in a bowl.
Add in enough like warm water and knead into a smooth dough. Keep it aside. Cover and keep the dough aside for 15-30 minutes.

FOR THE STUFFING


1.Boil the potatoes until the potatoes are soft and cooked well. Peel and chop the boiled potatoes. Mash the potatoes well with hands or potato masher without any lumps. 
2.Heat oil in a pan and crackle cumin seeds. Add in chopped onion and green chilies and saute on a medium heat for 1 minute.
3. Add in the chilly powder, turmeric powder and garam masala powder and mix well. Add the mashed potatoes, chopped coriander leaves and salt, mix well.

4.Cook on a low medium flame for 2-3 minute and stir continuously. Remove from heat. Keep it aside. Let it cool completely.


FOR THE PARATHA


1.Divide the dough into lemon sized portion and roll into balls. 

2.Dust with whole wheat flour. Press 2 lemon sized dough into round of same size with a rolling pin.
3.Place 2 tsp of potato filling on center of one of the flattened dough. Keep 1 inch empty space in the sides. Then place the second flattened dough on the top of that gently.
4.Seal the edges with your finger tips or fork. Dust with some flour and roll again until it is thin enough like a normal roti/ chapathi.
5.Heat a skillet/ tava/ griddle and place the paratha on the skillet and spread a little ghee on the paratha. Flip the paratha when the underside is partially cooked. Spread a little ghee on the top. Flip again and cook until golden brown sports appear on both the sides. Repeat the same with the remaining dough.

SERVE WARM WITH VEGETABLE STEWS/ PICKLE/ CURD
ENJOY!!!

Hope you like it
Visit us for more
Previous Recipe:  BEETROOT PACHADI (BEETROOT WITH SEASONED YOGURT)

Recipe Type: Paratha
Cuisine: Indian
Location: Amma's Kitchen




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