Aloo Paratha

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Writing this post takes me back to my school days when I would be eagerly waiting for the lunch bell to ring so that I can dig into my tiffin box for the aloo paratha.

Aloo paratha is one of the most common breakfast prepared in most parts of India. Along with all the yummy food my mom used to prepare this is till date my most preferred take away. When I miss those days I would prepare aloo paratha for lunch so that I can re-live few of those days that are never gonna come back.

So let see what we need and how to prepare aloo paratha.

Ingredients:

Dough:

Whole Wheat flour: 1 cup
Water : 1/2 cup (more as needed)
Salt: pinch

Potato Filling:

Potato : 2 medium (boiled)
Salt : to taste
Red Chilli powder : 1/2 tsp (more depending on how spicy you like)
Onion: 1 small (chopped)
Green Chilli: 2-3 (chopped)
Garlic: 2 cloves (finely Chopped)
Cumin seeds: 1/2 tsp
Coriander Leaves : 1 tsp (finely Chopped)
Chat Masala : 1/2 tsp
Oil: 1/2 tsp

We would also need:
Dry flour and some extra oil for roiling and making the paratha.

Procedure:

For the dough mix flour, salt and water together and knit into a nice soft dough.
Cover it with a damp cloth and keep for 10-15 mins before using for parathas.

For the stuffing mash the potatoes.
In a pan heat oil add cumin seeds and as they splutter add green chilli, garlic and onion. Once cooked remove for heat and add it to the mashed potato. Mix rest of the ingredients and nicely mix.
At this point we can taste for flavor ..... else it would be late :)


Making the Paratha:

Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.Heat the skillet on medium high.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Serve it hot with little dab of of butter on it and a cup of curd on side :)

Do try this yummy and famous recipe and let me know.

Till then Happy Blogging.

Rakhee

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