Aloo Paratha- an all time favourite dish

A paratha (or parantha) is a flatbread that originated in the Indian subcontinent. It is usually made with whole-wheat flour, pan fried in ghee or cooking oil, and often stuffed with vegetables, especially boiled potatoes, radish or cauliflower and/or paneer (Indian cheese). A paratha (especially a stuffed one) can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a "pipe" and eat it with tea, often dipping the paratha into the tea.

Aloo paratha ( 1 st recipe )

Ingredients

Potatoes: 2 

Green chilli (chopped): 3 

Salt: to taste 

Amchoor powder: 5 gms 

Coriander (chopped): 5 gms

Onion (chopped): 1

Lemon juice: a few drops

Oil: 50 ml 


For dough:


Flour: 250 gms

Water: to knead

Salt: a pinch

Method

Make a stiff dough with flour, water and salt. Divide it into equal balls and keep it aside.

Meanwhile boil the potatoes, mash them, mix the rest of the ingredients and stuff the mixture in the dough. Roll out the stuffed dough and cook on a griddle. Apply oil on both the sides. Make sure the parathas get a nice brown colour. Serve with curd or butter.

Recipe Credit - Chef O P Khantwal

Ingredients for Aloo ( potato stuffing ) 2 nd recipe

Boiled & mashed potatoes -3

Onion chopped to fine- 1

Handful of coriander leaves chopped fine

Salt - to taste

Turmeric powder - a pinch

Method

Mix all the ingredients together. Place the mix on a flattend portion of dough. Make into a ball with the filling inside. Roll into the paratha form ( neither too thick nor too flat). Cook on a tawa till done. Apply Ghee / Oil generously ( for traditional) or little oil for health consious.

Aloo ( potato ) stuffing in Atta dough

Serve hot Aloo Paratha with pickle and curd. ( Sprinkle pepper powder on curd to make the taste different).