Wednesday, November 28, 2007

Aloo Paratha

Learnt From:

I learnt this recipe from this video


6 Aloo Parathas


Wheat Flour --- 2/3 cup
Water --- ½ cup to the wheat flour (adjust it)
Potatoes --- 3 large

Salt --- as per taste
Coriander leaves --- 1 bunch
Green chilies --- 4
Cumin seeds --- ½ teaspoon
Red chilly powder --- 1 tsp
Garam masala --- ½ tsp (optional)


Peel off the skin of potatoes.
Chop them into cubes.
Keep them in pressure cooker. Add water, enough salt and a pinch of turmeric powder. Cook for 3 whistles. And wait till the pressure goes away which takes around 15 minutes.

Meanwhile, take a bowl … add wheat flour, water & a big pinch of salt.
Mix it with bare hand to make a knead dough.
Add ½ teaspoon of oil to the dough and mix it.

Cover it with lid and keep it aside.
When the pressure of the cooker goes off … transfer the boiled potatoes to a colander.

Let them cool.
In the meanwhile, slit green chilies and chop to tiny pieces.
Chop coriander leaves. You can even chop the stems too.
Mash the potatoes with bare hand.
To make stuffing ... Add and mix chopped coriander leaves, green chilies & ½ tsp of cumin seeds, 1 tsp of red chilly powder, if you want you can even add ½ tsp of garam masala to the mashed potatoes.

Separate the potato stuffing to 6 portions.

Once again mix the chapathi dough with bare hand.
Make 6 equal portions from chapathi dough.
Roll them to round balls by placing them in between your palms.
Press them gently with your palms.

Dip either side of the ball in the wheat flour.

Place the ball on the rolling pad and roll out to a flat round shape with the rolling pin.

Place a portion of the potato stuffing onto the rolled flat chapathi.

Close the stuffing with the edges of the chapathi.

Gently press the closed chapathi stuffing with your palms.
Again dip that either side on the wheat flour.
Now gently make a round flat shape.

In the same manner roll out all the rest of the chapathi with potato filling.

Heat a griddle on medium-high heat.
To check whether the griddle is heated or not… sprinkle water on the griddle … then it should be sizzled.
Place the rolled aloo paratha on the griddle.

Make it to move in circles on the griddle with your finger tips.

When the back side of paratha get some fried spots…flip over the with the help of a spatula.

Make circles of paratha on the either side too on the griddle.
When the back side of it get fried spots sprinkle ½ tsp of oil on the paratha and flip it over.

Do the same on the back of it too. Aloo paratha ready to be served.

Transfer the aloo paratha to a serving plate.
Have it with a pickle and curd.

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