Aloo Paratha Recipe, Easy Aloo Paratha Recipe

Aloo paratha recipe is originated from north of Indian. Aloo paratha recipe is made from wheat flour dough stuff with potato filling and mild spice cooked on tava and finishing off with shallow frying.

Paratha can be eaten as a breakfast dish or as a tea-time or tiff in snack and it is served with pickle, curd salad (raita) or chutney.

Traditionally aloo paratha is shallow fried using ghee, it can also be substitute with oil. Many other alternatives can be made instead of the aloo stuffing, we can have variation of leafy vegetables, radish, cauliflower, paneer..... It is truly yummy one must try it.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 3-4

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Step By Step:


1. Boil the potatoes in the cooker and take four whistle.

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2. Now take peel and smash the potatoes, chop the onion, slit the green chillies, chop the coriander leaves, red chilly powder, turmeric powder, amchur powder. 

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3. Mix all the ingredient all together.

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4. Take wheat flour in a bowl.

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5. Add to it oil, salt, carom seed, red chilly powder and turmeric powder.

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 6. Add water and knead.
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7. Knead the dough to soft and smooth.
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8. After kneading the dough keep it to rest for thirty minutes.

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 9. Take a lemon size ball flatten it and stuff it with  potato filling.

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 9. Cover it to a ball and again flatten it.

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 10. Dust in wheat flour.

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11. Roll it to chapati.

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12. Put the chapati on tava and cook for a second.

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 13. Then turn the paratha upside down again and cook for a second.

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14. Spread the ghee on one side.

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 15.Turn the paratha upside down again and spread the ghee all over.

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 16. Serve hot with green chutney and lasun chutney.
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 Ingredients

For outer layer:

  • 2 cup wheat flour
  • oil 2 tbsp
  • salt to taste
  • carom seeds (ajwain)
  • 1/2 cup + 2 tbsp water (to make soft and smooth dough)
  • ghee as required (to put on paratha)

For stuffing:

  • 4 potatoes (medium size)
  • 1 chop onion
  • 2 green chillies slit
  • 1 tbsp chop coriander leaves
  • 1 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp amchur powder (dry mango powder)
  • salt to taste

Method

 For outer layer:

  1. Take wheat flour, oil, salt, carom seed mix all together adding little water knead it till soft and smooth.
  2. Then divide the dough to equal parts and give them a shape of a ball and flatten it little.

For stuffing:

  1. In a bowl add boiled, peeled and smashed potatoes.
  2. Add to it slit green chillies, chop onion, chop coriander leaves, red chilly powder, turmeric powder, amchur powder and salt.

Assembling Method:

  1. Take the dough and flatten it more, add the potato stuffing to it and cover it.
  2. Now dust it to flour and roll the stuffed dough to chapati
  3. Put the stuff chapati on tava and let it cook for a second turn the chapati upside down again let it cook for second.
  4. Now pour one teaspoon on each side and flip the stuff chapati.
  5. Remove it from tava, here the aloo paratha is ready serve hot. 
  6. Serve with lasun chutney and green chutney.

Tag:
North Indian, Indian Recipe.

Author:
Smiley. B. Sarabical
   

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