Friday, February 13, 2015

Aloo Paratha


  1. Whole Wheat flour - 1 cup
  2. Salt - to taste
  3. Potatoes - 2 medium boiled and peeled
  4. onion - 1 small chopped fine
  5. Green chilly - 1 chopped fine
  6. Corriander leaves - 1 tsp chopped fine
  7. chilly powder - 1/4 tsp
  8. turmeric powder - 1 pinch
  9. lime juice/amchur powder - to taste
  10. Ghee/clarified butter - 2 tsp

Method :

Add 1/4 tsp salt to the wheat flour , add enough and mix to form a soft dough.
Knead for 5 minutes and keep aside to rest (30 minutes at least)
Mash the potatoes,onion,chilly,turmeric powders ,corriander leaves, salt, lime juice together .Mix it well and form a smooth mix.taste for balance or salt,spice and lime.
divide it into lime sized balls and keep aside.
Knead the dough once more and make small lime sized balls .
Take 2 of the dough balls and flatten it into a small circle by rolling with a rolling pin on a dusted surface.
Place a potato ball on one of the rolled out discs and cover with the second disc forming a sandwich .
Pinch the sides so that they stick together.
Now roll this sandwiched dough disc into a thin chappathi like disc.
Heat a tawa and fry the paratha like you would fry a chappathi , smearing with ghee and until you see light brown spots on the surcafe and the paratha is cooked through.
Serve with curd ,pickle and salad.

NOTE: The potato mixture should be dry , do not add any water to it. It will make the dough soggy.
All the components in the stuffing should be chopped very fine , else the filling will break out of the dough when you roll it.

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