Wednesday, July 30, 2014

Aloo Paratha


Aloo paratha


Ingredients (serves for 2)

For the stuffing:

Potato - 2  (medium size)
ginger - 1 inch piece
green chili - 2
red chili powder - 1/4 tsp
coriander powder - 1/2 tsp
cumin powder - 1/4 tsp
salt - 1/4 tsp
oil - 2 tsp

For the dough:

Wheat flour - 2 cups (1 cup size = 150 ml) ( You can also use all purpose flour(maida))
salt - as needed (add less salt than usual as we are adding salt in stuffing as well)
water - as needed


Method:


  • mix salt and wheat flour together
  • add water little by little and make a smooth dough.
     
  • cover the dough with a wet cloth for 30 minutes
  • Pressure cook potato for 3 whistles and remove the skin
  • grind ginger and green chili ( you can also add minced ginger and green chili directly however it will be difficult while rolling the dough, so grinding it will be easier)
  • mash the potato and add green chili + ginger paste, cumin powder, coriander powder, red chili powder, salt
  • mix it well
  • heat a vessel with oil and add the potato mixture
  • cook it for 5 mins and switch off the flame. 
  • You can also use the potato mixture without cooking, but cooking will give an extra flavour. So I prefer it cooking
  • Once the potato mixture is cooled, make equal size balls
  • dust the dough with some flour, kneed well and make equal size balls.
  • press the dough ball using hand at the edges , keeping the center part thick
  • place the potato mixture ball at the center and cover it with the dough. 
     
  • gently press it using hands and then start rolling using rolling pin to a flat circle
     
  • heat a pan and cook the paratha 
  • turn over and cook on both sides until you get brown spots
  • Serve hot with curd, dal or pickle. 
  • You can apply some ghee over parathas if you want to eat it later. This helps in keeping the parathas soft.


Please like to get regular updates of my posts in facebook:  


2 comments :

Related Posts Plugin for WordPress, Blogger...