ALOO PARATHA

     Aloo Paratha is one of the most famous Indian Bread stuffed with Potatoes.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Aloo Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Parathas with a blob of Butter along with a cup of Curd(Yoghurt), Pickle or Raitha.
    We can see a rather different eating habit far more profoundly than we realize since the Food Revolution.  And I have always felt that the main medium of revolt being the Television Culture, started with the noteworthy launch of Doordarshan in India in 70s. Since then, North Indian Culture and food seeped slowly into South Indian Kitchen.  It has deeply rooted to the beginning of North Indian Khana even in South Indian Restaurants.  Least to mention the influence of Chinese Food in terms of Indian Cuisine.
     Aloo Parathas are Whole Wheat Indian Bread with a heart-warming Potato Stuffing. What makes Aloo Paratha special is the soft and tasty filling of potatoes flavoured with mild spice powders and seasoning. Garam Masala gives this Paratha a wonderful flavour, and Amchur (Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee (Clarified Butter) and served with dollops of Butter.
      Aloo Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Achar, Curd or Raitha.  Aloo Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

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Cuisine : North Indian (Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25–30 Minutes
Leavening Time : 5–8 Minutes
Cooking Time : 15–20 Minutes

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HOW TO MAKE ALOO PARATHA - POTATO STUFFED PARATHA

ALOO PARATHA

 

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoon
Water - as Required
  

For the Stuffing:

Potatoes - 3-4 No's.
Onion - 1 No.
Green Chillies - 1-2 No's.
Cumin Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

To Cook :

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD :

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Boil the Potatoes, peel and mash them.
• Heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add mashed Potatoes along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Potato Stuffing into 12-15 medium-sized balls and keep them aside.

For Aloo Paratha:

• Roll the dough balls into thin circles.
• Place a little Potato Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Potato Stuffing into a Circle.
• Heat a griddle (Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Parathas with a bowl of Curd (yoghurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Mash the potatoes without any lumps.
• If the Potato stuffing is prepared without lumps and large pieces, the Parathas will not break while rolling.
• Cook Aloo Parathas over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot parathas before serving.