It is very easy to make a Aloo Parantha, but it is a little difficult to make “The Aloo Parantha”
Well what I mean to say, is that here I give you receipe of a really ravishing aloo parantha, though you have to give another 3 extra minutes to make it but it will be surely worth three minute effort.
These parathas are the most popular of all stuffed parathas in India. You can get them at almost all north Indian restaurants, including roadside restaurants called ‘Dhabas’, freshly made and crisp. The parathas are made by stuffing the spiced mashed potatoes between two layers of chapatties. They are mostly eaten for breakfast, crispy and hot, straight off the griddle. Other vegetables or dals can also be used as a stuffing. They are best served with a few pickles, yoghurt or a glass of ice cold Lassi
Well what I mean to say, is that here I give you receipe of a really ravishing aloo parantha, though you have to give another few minutes to make it but it will be surely worth effort.
Ingredients of Aloo Paratha
For stuffing/filling
• 250 gm. potatoes
• 1 tbs. cooking oil
• 1 onion, peeled and finely chopped or grated*
• 2-3 green chillies, finely chopped*
• 1/2 inch piece of ginger, very finely grated*
• A bunch of coriander leaves, finely chopped
• 1/4 tsp. chilli powder (to taste)
• 1 tsp. coriander powder
• 1/2 tsp. Garam Masala
• 1/2 tsp. amchoor or dry mango powder (don’t worry if you can’t find it)
• 1 tsp. salt
For dough
• 400-500 gm. chapatti flour
• 3 tbs. oil
• 1 tsp. salt
• 1/2 tsp. ajwain or carom seeds
• Enough water to make dough
• Oil for pan frying
Method of Aloo Paratha
Making the filling
1. Boil potatoes in their skin until tender. Cool, peel and mash.
2. Add onion, ginger and green chilli mix, all the spices, chopped coriander leaves and salt. Mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep aside.
Making dough
1. Save 2 tablespoons of dry flour on a plate, for dusting while rolling out parathas.
2. Mix the remaining flour, salt, ajwain and 3 tbs. oil and add enough water to make a firm…ish dough. If you are new at making parathas, it is better to have a firm dough, which is easier to control while rolling out. Experienced cooks prefer a little softer dough, which make softer parathas.
3. Knead well for 5-6 minutes. This process can be done quickly in a food processor.
4. Leave to stand for 10 minutes or so. Knead briefly again.
Rolling out parathas
1. Break dough into approximately 10-12 portions. Keep covered with a moist cloth.
2. Dust 1 ball with flour and roll out, 8-10 cm. in size.
3. Take roughly 1/10th of the filling and place in the centre of the circle. Pull in edges and press in the centre, to make a ball.
4. Heat the griddle or tawa.
5. Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don’t worry, just remove it.
6. Cooking the parathas
7. Place the paratha on the heated tawa or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface.
8. Cook the other side the same way. Turn it over again.
9. Brush oil on both surfaces, one by one, using a long handled spoon or ladle.
10. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.
11. Serve hot.