Aloo Paratha

Aloo Paratha
Recipe

Just  like  the  Dosa and Idli of  the  south  stuffed  parathas  are  the  choice  of  breakfast for  many in the  north. Aloo paratha –  potato stuffed  whole  wheat   flat  bread is the  most  popular of  them all .  Fresh made  Aloo Paratha   served  with a  bowl of  curds (yogurt) and a  spicy pickle  makes for a  hearty  vegetarian breakfast or snack.  Remove  the  curds   from  the  equation for  your  vegan  friends. For those of  us  with a more  substantial  appetite add a  side of  spicy  curry or kabob.

Parathas are made  with  finely ground  whole  wheat flour   known as  atta.  Atta retains almost  all of  the  nutrients  and  fiber in  the  wheat  berries making  breads   made  with it “good for you”.   The rotis or  the  unleavened  flat breads  made  with  atta  are consumed  fresh  as  they  tend  to  dry out  and harden over  time.  Stuffed  Parathas  especially  the ones  made   with  potatoes  and  cheese  have an  advantage  here.  These  stay soft  for  hours making it ideal  to take  along on picnics  or in  lunch  boxes.

The  various  stuffing  elevates  these  parathas   from a boring pieces  of  bread  to   a  dish to be  relished  on  its  own.  The  stuffing  add  additional  nutrients ,  a  dash of  spices  and   help to  retain  moisture.  Serve  these   with a zesty  green  chili pickle, or  a   bowl of  yogurt  or  just a  slice of  onion.

Aloo Paratha Dough And Filling

Making aloo parathas is  not  complicated.  Make a  basic  dough  with  flour  an  water,  with a pinch of  salt  and  optionally a  little  oil.  Let  it  rest  for 15  minutes.   Mash the  boiled  potatoes   and  add  spices  to  your  taste.   It  could  be  as  bland  or  as  hot and spicy  as you  like.   Usually  the  dhaba  style (street food)  Aloo Parathas  are  spiced  heavily –  with chilies , garam  masala  and  dried  or  fresh  herbs.  Amchoor (dried mango powder) or  lemon  is  also added  for tang.  The  sour  ingredients takes  the  edge off  the  spices  and   serves to  tie the spices together.  When  making  at  home adjust  spices  to  your  taste.  As a  rule  of  thumb, indulge in spices  if  the parathas  as  served  alone –  without  any curries or  kabobs on the   side.

Aloo Paratha Stuff And Roll

Divide  the  dough into equal  sized portions.  Divide  the  potato mix  equally into  same  number of  portions   as  well.   Roll  each of  these portions into smooth balls.  Take a  dough  ball and  gently flatten  it a  little  by pressing  into  your  cupped  palm, as in the picture  above.   Place  one  potato ball in the dough  cup and  pull the  edges  of  the  dough over it   and pinch  close.  Dust  a  work  surface  with a  little  flour  and  roll out into a  thick disc,  about  the  thickness of eighth of an  inch or  so.

Another popular  method  is  to  flatten 2  smaller dough balls  into  discs of 4″ to 5 ” diameter.  Spread the stuffing  mix  on top of  one of  the  discs  leaving  about 1cm  from  edges  empty. Place  the  other  disc  on top   and  press  down on the  edges. Flatten  using  a  rolling  pin .

The  amount  of  potato stuffing   varies  by cook. In case of  potatoes you can increase  the  amount of  stuffing  to  almost  double  the   size  of  the  dough and  still  be  able  to roll  out  the parathas  without   tearing.  But  this  requires  some  practice.  A  good  way to start is  to use  the  same  amount  of   dough and  stuffing.

Aloo Paratha Ready

Traditionally these are  made on  iron  griddles known as tawa. Tawa  has an  ever  so gentle  slope to the  center  from sides.  This  comes in  handy  when   sprinkling  oil on the sides.  If  using a flat  griddle or a  heavy bottomed  frying  pan  either brush on the  oil   evenly or use a spray bottle for  even  coverage   with  less amount of  oil.

Heat the  tawa    and  cook the  parathas till lightly browned on  each side.  Check the  video for  more   details.

Aloo Paratha

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: Serves 4 to 6

Aloo Paratha

Ingredients

For The Dough
Whole What Flour / Atta - 2 C
Salt - A pinch
Oil/Ghee - 1 Tbsp (optional)
Water - As Needed
For The Filling
Potatoes - 3 to 4 Medium
Cumin - 1/2 Tsp
Coriander Leaves - A few
Green Chili - 1
Salt - 1/2 Tsp
Lemon Juice - 1-2 Tsp
Kasoori Methi - 1 Tbsp
To make
Flour - As Needed For Dusting
Oil

Instructions

Boil and peel the potatoes. Mash about 2 C of potatoes to a smooth mix. Crush the cumin seeds and add to the potatoes along with salt. Finely chop the cilantro and green chilies for the filling. Add to the potato mix along with a few drops of lemon juice and methi. Mix well taste , adjust salt and spices and set aside.

In a large mixing bowl take the flour and salt. Add oil to the mix if using. Slowly add enough water and knead into a smooth dough. Cover and set aside for 15 minutes.

Divide the dough into 8 portions. Form each into smooth balls. Divide the filling into 8 equal portions as well.

Heat a tawa or a heavy bottomed pan over medium to high heat.

Take one dough ball and flatten it into a small disc with your fingers. Cup one palm and press the disc into it forming a dough cup. Place one portion of the potato filling in the depression. Stretch the dough over the filling from all sides and pinch close. Dust the rolling surface and place the dough ball on it . Gently roll out into a disc of about 1/8 th of an inch thickness (about 8 inch in diameter).

Lightly brush the hot pan with oil and place the paratha on it to cook . After about a minute drizzle or brush a little oil on top and flip the paratha. Cook both sides evenly till brown spots begin to appear. Flip once or twice more to ensure even cooking. Parathas are done

when light brown spots appear on both sides.

If rolled evenly the Aloo paratha will puff up as well.

Serve immediately or keep warm in a closed container up to few hours.

Repeat with the remaining dough portions .

Notes

  • Use Amchoor (dried Mango powder) or Anardana (dried pomegranate seeds) in place of lemon juice.
  • Garam Masala and black salt are other popular spices added to the filling
  • Finely minced onion, finely grated carrots or mashed cooked peas are other good options to add along with the potatoes.

https://oventales.com/aloo-paratha/

Is  there a  secret to  making soft  and  delicious  Aloo parathas ?   I dont  know  about  the secrets, but here are a  few  tips  to  avoid  some  sticky situations

  • The  dough  should  be  soft, neither  too wet  nor  too stiff  and  dry
  • The potato mix should be  dry but  not  crisp and definitely  should not  have  extra  moisture.
  • The potato mix  should be  smooth  and not lumpy.
  • Brush  oil on the  parathas  evenly.
  • The  tawa (cooking pan)   should be  hot .

 

Aloo Paratha

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