Aloo paratha is one of my favourite paratha. I was planning to do this for a long time, and it came out well. It can be served for dinner, breakfast as well as in lunch box for kids. Variety of stuffing can be made to fill paratha. But all time favourite is Aloo paratha, Gobi mutter paratha, onion paratha.
Since stuffed paratha contains all masala's, no sidedish is required. Best combo to serve this Aloo Paratha is with plain yogurt and mixed vegetable pickle. Aloo paratha is quite easy to make when it's dough and stuffing is kept ready. Most of the North as well South Indians order Aloo paratha in hotels. It is so yummy when it is served hot.
Preparation time: 30 mins
Cooking time: 20 mins
Serves: 3 nos
Ingredients to prepare stuffing:
Aloo / potato - 4 nos (large)
Coriander - 1 cup (washed and chopped finely)
Onion - 1 no (finely chopped)
Green chilli - 2 no (finely chopped)
Kashmiri red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chat masala - 1/2 teaspoon (optional)
Lemon - 1/2 no
Salt - to taste
Butter - 2 teaspoon
Ingredients to prepare dough:
Wheat flour - 2 cups
Salt - 1/2 teaspoon
Oil - 4 teaspoon
Warm Water - to make dough (merely 50% measure of wheat flour)
Wheat flour - for dusting
Method:
To prepare dough:
1. In a wide bowl, add wheat flour, salt and oil / ghee and mix well.
2. Add luke warmwater little by little to the dough mixture so that dough gets evenly mixed. Prepare soft, smooth and pliable dough. Once the dough is ready, grease the hands with a teaspoon of oil and knead the dough. Cover and keep it aside for 20 mins minimum.
To prepare stuffing:
1. Wash and pressure cook potatoes for 4 whistle or until soft.
2. Peel the skin and mash well such that no lumps are found.
3. Heat butter in a pan and add turmeric powder, chilli powder, cumin powder, coriander powder, chat masala and salt. Mix well for a minute and then add green chilli and onion.
4. Once onion turns translucent colour, add mashed potato and mix well.
5. Finally add coriander leaves, lemon juice and mix well and switch off the flame.Once the mixture cools down, make lemon size ball stuffing and keep aside.
To prepare Paratha:
1. Knead the dough again and equally divide the dough into 8 -9 large portions and make balls out of it.
2. Press and flatten single ball dough and dust wheat flour on both the side and roll out the dough to make small circle. Make sure, middle portion of the chapathi is thick and thin at corner.
3. Keep your stuffing ball in the centre, gather all the corners and seal the dough with stuffing inside. Press it down gently to flatten it.
4. Dust little flour on the sides and flatten it using hand. Gently roll out the flattened dough to 6-7 "circle.
5. Heat tawa with a teaspoon of butter and place the rolled out paratha on it.
6. When one side of paratha is done, flip it over other side and cook it well, until both sides turns golden brown.
7. Remove it from tawa and serve it with plain yogurt and mixed vegetable pickle.
Tips:
1. Leftover stuffing can be used for making sandwidch by applying the stuff in butter toasted bread.
Since stuffed paratha contains all masala's, no sidedish is required. Best combo to serve this Aloo Paratha is with plain yogurt and mixed vegetable pickle. Aloo paratha is quite easy to make when it's dough and stuffing is kept ready. Most of the North as well South Indians order Aloo paratha in hotels. It is so yummy when it is served hot.
Cooking time: 20 mins
Serves: 3 nos
Ingredients to prepare stuffing:
Aloo / potato - 4 nos (large)
Coriander - 1 cup (washed and chopped finely)
Onion - 1 no (finely chopped)
Green chilli - 2 no (finely chopped)
Kashmiri red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Chat masala - 1/2 teaspoon (optional)
Lemon - 1/2 no
Salt - to taste
Butter - 2 teaspoon
Ingredients to prepare dough:
Wheat flour - 2 cups
Salt - 1/2 teaspoon
Oil - 4 teaspoon
Warm Water - to make dough (merely 50% measure of wheat flour)
Wheat flour - for dusting
Method:
To prepare dough:
1. In a wide bowl, add wheat flour, salt and oil / ghee and mix well.
2. Add luke warmwater little by little to the dough mixture so that dough gets evenly mixed. Prepare soft, smooth and pliable dough. Once the dough is ready, grease the hands with a teaspoon of oil and knead the dough. Cover and keep it aside for 20 mins minimum.
To prepare stuffing:
1. Wash and pressure cook potatoes for 4 whistle or until soft.
2. Peel the skin and mash well such that no lumps are found.
3. Heat butter in a pan and add turmeric powder, chilli powder, cumin powder, coriander powder, chat masala and salt. Mix well for a minute and then add green chilli and onion.
4. Once onion turns translucent colour, add mashed potato and mix well.
5. Finally add coriander leaves, lemon juice and mix well and switch off the flame.Once the mixture cools down, make lemon size ball stuffing and keep aside.
To prepare Paratha:
1. Knead the dough again and equally divide the dough into 8 -9 large portions and make balls out of it.
2. Press and flatten single ball dough and dust wheat flour on both the side and roll out the dough to make small circle. Make sure, middle portion of the chapathi is thick and thin at corner.
3. Keep your stuffing ball in the centre, gather all the corners and seal the dough with stuffing inside. Press it down gently to flatten it.
4. Dust little flour on the sides and flatten it using hand. Gently roll out the flattened dough to 6-7 "circle.
5. Heat tawa with a teaspoon of butter and place the rolled out paratha on it.
6. When one side of paratha is done, flip it over other side and cook it well, until both sides turns golden brown.
7. Remove it from tawa and serve it with plain yogurt and mixed vegetable pickle.
Tips:
1. Leftover stuffing can be used for making sandwidch by applying the stuff in butter toasted bread.
