ALOO PARATHA

8 May

 

 

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My husband once bought aloo paratha from a nearby hotel and it was as much tasty as it was actually dripping with oil. Next time we even asked them to pour a bit of less oil but the man replied that if we lessen the oil the paratha wont taste the same. So  i tried it at home and not only the taste was good but i made it with as much amount of oil as i use in a normal chapati that’s ,i used even less than half a tsp of oil per paratha. And it did not lessen the taste or texture.

 

Makes 5 parathas.              cooking time : 30 minutes

 

INGREDIENTS :-

For Dough:-

  • 3cups atta / whole wheat flour
  • Just over 1/2 cup warm water or milk
  • 1 tsp salt (or to taste)
  • A few drops of oil

For Aloo Filling:-

  • 2 big potatoes
  • 1 tsp red chilli powder/ 2 finely sliced green chillies
  • 1/2 tsp jeera / cumin powder
  • 1/4 tsp ajwain / omam / carom seeds
  • 1/2 tsp salt
  • 1/2 tsp kolonji./ nigella seeds
  • handful of coriander leaves, chopped fine

METHOD :-

Make the dough first. Mix the atta/flour and salt well together. Add water little at a time and keep kneading into a soft dough. Knead for 3-4 mins till the bread is soft. cover with a damp cloth and  Set aside while making the filling.

Boil the potatoes and cool them. You can keep it in the freezer for 15 mints . Grate the potatoes in a grater. You cam mash it too but u have to be careful that no lumps are formed. Mix all the other filling ingredients and make small balls,a bit smaller than your chappati dough balls.
Flour the surface you are going to use to roll the parathas. Take one dough ball, place it on the floured surface and flatten with fingertips into a small round. Doing this with your fingertips makes it easier to get the surface equally thick than rolling with a rolling pin.

Place the ball of filling in the centre of the dough ball. Gather the dough ball around the filling, sealing it gently on top. press and flatter it gently with ur hands and roll in to a chappati. Heat the tawa or chappati gridle and cook on both sides spraying with olive oil.
Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…
Parathas are mostly eaten with pickles or curd.
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2 Responses to “ALOO PARATHA”

  1. RIDA May 11, 2013 at 5:30 am #

    Mmm….Simply irresistible.My daughter who is veggie hater started liking it and asks for ,to send it,daily in the lunch box. I added grated carrots with it,and she didn’t noticed even! Can u pl blog some healthy kids recipes??

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  1. How to Cook Mughlai Paratha | vibesblog - May 21, 2013

    […] Aloo paratha (mykitchette.wordpress.com) […]

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