Aloo Paratha

Aloo Paratha needs no introduction. Stuffed parathas with spicy mashed potato filling is probably the most popular variation. This is ideal for breakfast, lunch or dinner, and can be served with simple raita, plain yogurt or even tomato ketchup as an accompaniment. Nothing can me more comforting and satiating than these, methinks. The best crispy and hot, straightaway from the griddle aloo parathas, if you ask me, are served in the highway dhabas. I have also had unforgettable aloo parathas in a restaurant named 'Only Parathas' in Bombay, Bandra. That place serves over 120 varieties of parathas! With so many choices, placing the order seemed like a burden.

I am yet to master the art of quickly making perfect round parathas. I envy people who can roll one paratha and look after the other on the tawa simultaneously. I have had this hankering for rolling the perfect roti/paratha in a jiffy, since a long long time. 'Practice makes perfect', I am told by all and sundry. But being a sluggish soul, I have slim chances of learning. Therefore, if I am to make parathas, that too stuffed ones, I need to be given ample time. I was pretty satisfied with these though. The time invested was worth it.

I am content with the usage of ghee. But never mind what I do, if you are health conscious, you should plainly use oil for making the parathas.

For printable version of this recipe, click here.

Ingedients

For the dough:

Atta - 1 ½ cup
Maida - ½ cup
Yogurt - 2 tbsp.
Oil/butter/ghee - 1 tbsp.
Salt as per taste
Water (to knead dough) - as required

For the filling:

Potatoes - 4, medium sized, boiled and peeled
Green chillies - 2-3, finely chopped
Ginger and garlic - 1 tbsp., grated
Coriander leaves - 1 tbsp., finely chopped
Cumin seeds - ½ tsp.
Turmeric powder - ¼ tsp.
Oil (for frying) - 1 tbsp.
Garam masala powder - ½ tsp.
Dry mango powder (optional) - ½ tsp.
Salt as per taste

Preparation

Making the filling:

Mash potatoes.
Heat oil, add cumin seeds, ginger, garlic, green chillies, dry masala and stir well.
Add coriander leaves, potatoes and salt. Mix well.
• Make small sized balls

Note: This filling should be dry.

Making the dough:

Mix all ingredients and knead into a semi-soft dough adding water.
Cover with a wet cloth and leave aside for 25-30 mintues.
Once again knead the dough before rolling into parathas.

Making Parathas:

Make equal sized balls and roll out each ball into a 4″ diameter roti.
Place 1 portion of filling in it and close it from all sides.
Softly pat the stuffed roti and roll into desired paratha shape, applying some flour.
Fry on tawa while pouring ghee/butter/oil on the sides.

ENTER YOUR EMAIL ADDRESS BELOW AND SUBSCRIBE TO FREE RECIPES

MY SAFFRON KITCHEN