Aloo Paratha

Yum Yum Yum
Sat, 16 Apr 2016 13:32:27 +0000
I have to admit that I am so good with all other recipes, but I am pretty bad with making chapathi / naan. Guess I don't have that much patience which is critical in preparing the dough to the right consistency to get perfect chapati or poori out of it. But i believe that, 'if you think you can', nothing is impossible. So today I was determined to make not chapati but even better and complicated one that is Aloo Paratha! They turned out to be so good and delicious, hubby and kids totally loved it. Worth the effort, but I haven't committed for a weekly deal, so I  promised them to make these once in awhile. This recipe will be surely handy for me, and for you! Njoy! Ingredients: Wheat flour - 2 cups Warm Water - 1 cup ( + as needed) salt - 1/4 tsp Ghee - 1 Tbsp ( melted butter) Potato Stuffing: Potatoes - 5 Onion - 1/2 medium Green Chili - 1 Oil - 1 Tbsp Cumin Seeds - 1/2 tsp Turmeric - 1/2 tsp Salt - 1 tsp Spring Onions / Cilantro - 1 Tbsp Preparatory Steps: Boil potatoes in pressure cooker. Peel boiled potatoes and chop them into medium size pieces. Heat non stick pan.  Add oil to the pan,  once the oil is hot, add cumin seeds followed by turmeric powder. Add chopped onions and green chili. Saute them for 3 min until onions become soft. Add chopped potato pieces to the pan. Mix potatoes well with onions and saute for 3 min. Add salt to the potato mixture. Finally add chopped spring onions or cilantro, combine well and switch off the stove.Make Chapati Dough: Take wheat flour in the medium bowl. add salt to the wheat flour. make a well in the middle, add ghee in the middle. first add 1/2 of warm water in the middle. keep mixing water with flour.  Then slowly add remaining water until forms like firm dough. Now cover the bowl with wet cloth and let the dough rest for 15 min.  Dough rises becomes soft after 15 min. This resting tip helps to get soft chapati. Rolling out Paratha: Divide dough into equal proportions by making small balls. Roll each dough with flat rolling pin into circle shape.   Take one spoonful of potato stuffing make it like small ball,  keep in the middle of chapathi. Fold the chapati from all sides to cover the potato stuffing ball with chapathi.  Start rolling out paratha carefully on all sides without letting the potato stuffing coming out.  Heat tawa (griddle / pan) on low to medium heat. Apply some ghee on top of paratha and cook paratha on tawa on both sides until it is cooked on both sides.  Serve paratha with some yogurt/curd and onion cilantro salad on the side.  Roll the Chapati Potato Stuffing Ball Cover Potato Stuffing with Chapati Roll again with potato stuffing inside carefully Cook Aloo Paratha on non-stick tawa along with ghee Notes: While making the dough, make sure you add water in little quantities to get the firm dough consistency. Rolling paratha with Aloo stuffing inside is the critical step in this recipe, make sure you rub the rolling pin with oil or ghee in between, so that it helps to roll the parathas smoothly. hope you enjoyed this recipe along with some tips, take care until we meet here again -Mythreyi
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