Recipes
Aloo Paratha Recipe
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Ingredients
For the paratha dough
- 2 1/2 cups whole wheat flour atta, I used Pillsbury
- 1 tsp Cumin seeds give or take 1 or 2 tbsp
- 250 ml Water
- 2 tbsp Oil
- salt to taste
- For the stuffing
- 6 large potatoes
- 2 Onions medium finely chopped
- 3 tbsp coriander leaves finely chopped
- 1 tbsp Mint leaves finely chopped (optional)
- 2 green chillies finely chopped (or to taste)
- 2 1/2 tbsp ginger garlic paste
- 1 tsp Black salt heap optional
- 1 1/2 tsp Cumin seeds
- 1 tbsp heaped garam masala
- 1/2 tsp Turmeric powder
- 1 1/2 heaped tsp coriander powder
- 1 tsp heaped Cumin powder
- 1 tsp chaat masala
- 1/2 tsp Kashmiri chilli powder optional
- salt to taste
- Flour- to dust
- Oil- to cook
Ingredients
For the paratha dough
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Instructions
- Boil the potatoes. They should be cooked just enough to grate, not to mash. Drain.
- Place all the ingredients for the dough and knead gently for a more soft and elastic dough, not sticky.
- Wet a kitchen towel and keep the dough covered for at least 15 to 20 minutes.
- Once the potatoes have been cooked, cool and peel them.
- Grate them into a large mixing bowl. That way you make sure you don't have any lumps.
- Add the remaining ingredients for the stuffing and mix well to combine evenly.
- Make slightly smaller, lime-sized, balls out of the stuffing and place on a baking tray.
- Knead the dough one final time and make lime size balls out of it.
- Flour a wooden board. Take one dough ball, roll out (using enough dusting flour) to a circle that's bigger than the potato ball. It has to be around 1/2 cm thick.
- Place the potato ball in the centre.
- Wrap the potato ball with the dough and gather and pinch the top.
- Flatten, sprinkle some more flour on top and roll it out into a a circle. Be gentle. Repeat with the rest of the dough and potato balls.
- Place a tawa on medium- high heat and once hot, grease with a little oil.
- Place a paratha on it. Brush with some oil lightly on top. Flip the paratha.
- Continue this process till the paratha doesn't look raw any more. It should take about 2 to 3 minutes per paratha.
- Serve hot with some thick yoghurt and pickle of your choice.