September 26, 2011

Aloo Paratha

Home made aloo parathas are all time favorite for both me and krishna. We both literally missed them for past few months. And finally yesterday we relished our delicious aloo stuffed parathas after a long long time, along with our friends family. The kids also liked them.

Whole wheat flour - 4 cups
Potatoes - 6
Onions - 2
Red chili powder - 2 tsp
coriander powder - 1 tsp
garam masala - 1 tsp
fresh coriander leaves - a handful bunch
oil - 2 tbsp
ghee - 1 tbsp (optional)

1. Add little (1tsp) salt to the flour and knead it into soft dough. Make the dough at least an hour before rolling the parathas.
2. Pressure cook potatoes for 3 whistles. Do not over cook potatoes, they might get mushy.
3. Finely chop onions and coriander leaves.
4. Peel off cooked potatos, mash them without leaving any big lumps. Add chopped onion, coriander, red chili powder, coriander powder, garam masala and salt according to taste. Mix well.
5. Make medium-big size balls of this filling. (I usually make orange-sized balls)
6. Make same number of balls from the dough. The size of dough ball should not be bigger than that of filling.

7. Roll the dough ball into flat circle, a little thick not as thin as rotis. Place the potato stuff ball at the center and close the corners of circle to cover the filling.
8. Gently flatten the paratha. Do not try to make it very thin, the filling might come out.

9. Apply few drops of oil on a pan and roast this paratha on medium flame. After a minute turn to the other side and put a little more oil. Press gently on the fried surface with the spatula. Each paratha takes around 4 minutes to get completely done.
10. Smear a dash of ghee or butter on the hot paratha for extra yumm. This is purely optional, so we can diligently skip that part. :D

Enjoy the hot parathas with pickle or curd. :-)

Handy Tips:
 - Do not make the dough too soft like we make for rotis, rolling gets difficult. Add little water at a time and knead.
 - Finely chopped green chilies can be added while making the stuffing to make the parathas more spicy.