Aloo Paratha :
Aloo Paratha is a delicious shallow fried Indian stuffed bread popular among all generations of people across length and breadth of India. Contrary to popular belief, Punjabi aloo paratha can be easily prepared at home as this recipe uses ingredients that are found in every Indian kitchen. Plus, the detailed instructions with step by step photos will make it a breeze to cook like an expert.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 2 servings (6 paratha)
Ingredients:
| 1 cup + 1/2 cup Wheat Flour |
| 2 medium Potatoes, boiled and peeled |
| 4 tablespoons finely chopped Coriander Leaves |
| 1 teaspoon Lemon Juice |
| 1 teaspoon Sugar |
| 2 Green Chilli, finely chopped |
| 1/4 teaspoon Garam Masala Powder |
| 1 teaspoon Red Chilli Powder |
| 1 teaspoon grated Ginger |
| 2 tablespoons Oil |
| Butter, for serving |
| Salt to taste |
| Water, as needed |
Directions:
1. First prepare dough by taking 1 cup wheat flour, 1 teaspoon oil and salt in a small bowl. Incrementally add water in small quantities and knead smooth and soft dough (like chapati dough). Grease its surface with 1/2 teaspoon oil, cover it with clean muslin cloth and set aside for 15-20 minutes to settle at room temperature.
2. Now, prepare alu paratha stuffing. Take the boiled potatoes in a medium bowl and mash them until no chunks of potato. Add chopped green chilies, red chili powder, grated ginger, garam masala powder, sugar, lemon juice and salt. Mix all ingredients properly.
3. Divide the stuffing into 6 equal parts and give them the shape of a ball. Divide the prepared dough into 6 equal parts, give them a round shape, and press a little to flatten them like a pattie.
4. Take 1/2 cup dry wheat flour on a small plate for dusting. Take one dough pattie and coat it with dry wheat flour on both sides. (It will prevent dough from sticking to the rolling board). Put it on a rolling board/roti-making board (chakla) and roll it out into a circle of approx. 4-5 inch diameter using a rolling pin. Put one portion of stuffing in the center of it.
5. Wrap the stuffing ball by lifting all sides of the rolled circle towards the top, seal the edges, and again give it a round ball shape.
6. Gently press the stuffed ball on the rolling board and dust some dry flour over it.
7. Roll it out into a circle of 6-7 inch diameter (like roti or chapati). Do not make it very thin by pressing it too much.
8. Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles start to rise on the surface, flip it and reduce the flame to low.
9. Spread 1/2 teaspoon oil around its edge with the help of a spatula and cook for approx 30-40 seconds.
10. Flip it again and spread 1/2 teaspoon oil around its edge. Press it with a spatula and cook for 30-40 seconds over medium flame. Repeat the flip and press process until golden brown spots appear on both sides of the paratha. (No need to spread oil after doing it once in previous steps).
11. Transfer it to a plate and spread butter on it. Prepare remaining aloo parathas by following the same process. Serve it with tomato raita and pickle.
Tips and Variations:
- Knead the very smooth dough to roll them out easily. Use milk instead of water to knead the dough for the softer outer layer.
- Mash potatoes properly and weed out chunks, if any. This will help roll them out smoothly.
- Avoid green chili if you are preparing it for kids.
- Add mint leaves or crushed ginger garlic to the stuffing for a spicier taste.
- Based on the type of tawa/griddle you are using, you might have to adjust heat intensity while shallow frying.
Taste: Salty and spicy
Serving Ideas: Aloo ka paratha is typically served with pudina chutney and curd or with tomato raita and aloo matar paneer for lunch or dinner. However, you can enjoy it with pickles and tea as well for breakfast. Wrap it in aluminum foil and give it to your kids in the lunchbox as a healthy snack.