ALOO PARATHA-STUFFED ALOO PARATHA

Aloo Paratha

Aloo Paratha

 

Ingredients :

Wheat Flour                                    2 cup

Potato                                                2 nos. medium size

Chilli powder                                  ½ tsp

Garam Masala Powder                ½ tsp

Curry leaves                                    one fist full

Coriander leaves                           one fist full

Oil                                                        as required

Salt to taste

Method :

In a vessel put Wheat Flour, 2 tsp oil, salt to taste and prepare dough. Close the lid and let it rest for 30 mins.

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Cook potatoes. Peel the skin and mash it.

In a pan put 2 tsp oil, temper mustard seeds, curry leaves.

Add mashed potatoes, chilli powder, garam masala powder, coriander leaves, salt to taste and cook for 3-4 mins.  You can also just mix potato mixture and make parathas.  But I cook for 3-4 mins so that aloo mixture gets more softer.

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Divide potato mixture into small balls and keep aside.

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Take the wheat flour dough and  knead well. Divide into medium size balls.IMG_20140625_171737

Take a ball of dough and roll into circle on rolling board with the help of a rolling pin.

Place one ball of potato mixture place it in the centre of rolled chapathi and cover from the other side.

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Gently press and close the ends. Pierce the dough with a fork or knife for release of air inside.

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Now roll out into chapathi gently, so that potato mixture does not peep out.

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There is one more method of preparing parathas :

Divide dough into small ball size.

Take two small sized ball of dough and roll into circle on rolling board with the help of a rolling pin.

IMG_20140717_103241 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Place one ball of potato mixture on one of the rolled dough and spread the potato mixture evenly on it.

 

IMG_20140717_103322 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Cover the other rolled dough on it and close the ends by pressing. Pierce the dough with a fork or knife for release of air inside.

 

IMG_20140717_103335 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Spread flour and roll out into chapathi gently, so that potato mixture does not peep out.

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Put rolled paratha on tava on medium low flame with required oil.

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Be generous to put oil or ghee for parathas. Parathas puff up, if cooked well. Turn paratha and cook.

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Now Aloo Parota is ready to serve.

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Enjoy Aloo Paratha with butter, ghee or pickle.

Tips :

Always mash potatoes till soft if any lumps or small pieces are there, you cannot get paratha well. It may break open.  If you want paratha more spicy you can add any other masala powder, green chillies, pepper, jeera powder.   You can also also add mashed vegetables to make it more nutritious.

Shyla Nagesh

http://brahmin.kitchen

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