ALOO PARATHA RECIPE (Aloo Ka Paratha) RECIPE

Let's enjoy cooking !!

indian bread recipes

Roti is the traditional Indian bread, normally eaten with curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. It is similar to a tortilla in appearance. Like breads around the world, roti is a staple accompaniment to other foods, maybe spread with ghee (clarified butter).

 

Ingredients for aloo paratha

For Filling (Masala)
Aloo (Potatoes) - 4 medium ones
Onions - 1.5 cups (finely chopped)
Ginger - 1 inch piece (grated)
Garlic - 4 big cloves (grated or crushed
Green Chillies - 3-4 (finely chopped, increase or decrease the quantity based on how hot you want your parathas to be)
Cilantro - 1/2 cup Finely Chopped
Coriander Powder - 1 tsp
Cumin Seeds - 1 tsp
Tuemeric - 1/2 tsp
Amchur (Mango Powder) - 1 tsp
Garam Masala - 1 tsp
Salt - As per taste
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Mustard Oil - 1 tbsp (you can use any oil, I personally like mustard)

For Paratha
Aata (wheat Flour) - 2.5 cups
Salt - 1 tsp
Warm water - to mix the dough
Butter/Ghee - for making parathas

Method to make aloo paratha

• For For Filling (Masala)
• Boil potatoes and mash them (add little salt and turmeric to it while boiling).
  Heat a pan and add oil to it.
• Add jeera and rai and let them splutter.
• Now, add green chillies, ginger and garlic. Let it fry for a while and let the aroma come.
• Add onion and let it fry till brown.
• Now, add all the dry masalas and let it fry for another minute or two.
• Add mashed potatoes, mix it well and let it also fry for a minute or two.
  Add chopped cilantro and mix it well.
• Adjust any seasoning you may want per your taste.
• Let it cool down a bit (at least 15 min.) before you can start making parathas.
• For Paratha
• Add salt to dough and mix it well.
• Now, slowly add warm water and mix a nice firm dough (not tight but firm kind)
• Cover it well and leave it for 5-10 min.
• Knead the dough once again before preparing.
• Now, Make a nice pin-pong size ball (basically a little larger than what would you do for a normal paratha or roti).
• Roll the ball into flat circle (not too big or else when you fill masala and roll it again, it will ooze out).
• Now add about 2 tsp filling (or what you think is appropriate) to the rolled roti and cover the roti from all sides. (Here, I wanted to take a picture of how it looks and totally forgot to do it. So, next time I make the roti, I will take the filled in picture and then post)
• Now, slowly by sprinkling some aata on it, roll the filled ball to a flat paratha.
• Add it to the hot tawa and cook it on both sides by adding little butter or ghee (your preference). Make sure your press the parathas on tawa lightly while roasting them as then the paratha will done well on all parts.
• Traditionally, these parathas are eaten with a nice bowl of plain dahi (yoghurt), butter and some achar (pickle) of your liking (usually spicy and sour kind).
• How to cook: http://youtu.be/Fo98gm8zOYY
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