May 29, 2011

Aloo Paratha

Aloo Paratha

Makes: 4 - 5


For Atta dough:

Sufficient atta dough for 4 - 5 parathas


2 cups ( 400 g ) whole wheat flour ( gehun ka atta )

1/2 teaspoon salt

1 teaspoon oil

165 to 180 ml warm water


For dough:

Combine the flour and salt and knead into soft and pliable dough with sufficient warm water ( 165 to 180 ml ) .

Add the oil and knead again till the dough is smooth and elastic.

Cover and keep aside in an airtight container for one hour.

For Stuffing:

4 potatoes /aloo (medium size), boiled and mashed

2 tablespoon finely chopped onions

2 tablespoon finely chopped coriander leaves

1/2 teaspoon amchur powder ( dried mango powder )

1/2 teaspoon salt

1/4 teaspoon turmeric powder

6 - 8 teaspoon oil or ghee

1/2 cup extra dry flour


Final preparation:

Mix all the stuffed ingredients well ( except oil ).

Divide the mixture into 4 - 5 portions also make atta dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it . Place aloo filling, cover, form a ball and roll out like a paratha. Sprinkle dry atta flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown ( cooking time approximately 5 - 7 minutes for each side ) on both the sides. Apply oil / ghee on both sides. Serve hot with pickle / curd / butter.

1 comment:

Vimitha Anand said...

My favorite paratha... Feel like grabbing that plate...