Aloo paratha hails from Punjab and is relished as a good breakfast. Aloo paratha which has a stuffing of potatoes, is traditionally eaten with a dollop of butter / curd. Nowadays people enjoy it with ketchup / green chutney too.
Makes 5-6 parathas
- Wheat flour – 1 1/2 cups
- Oil – 2 tsps
- Salt – ¼ tsp
For the stuffing
- Potato – 3 medium sized
- Ginger – ½” piece – finely chopped
- Green chilli – 2 -3 finely chopped
- Turmeric powder – ¼ tsp
- Red chilli powder – ½ tsp
- Cumin powder – ½ tsp
- Coriander powder – 1 ½ -2 tsp
- Garam masala powder – ½ - 1 tsp
- Amchur (dry mango) powder – 1 tsp
- Salt to taste
- Coriander leaves (finely chopped) – 2 tbsp
- Mix the wheat flour with oil and salt.
- Add water little by little and make a smooth tight dough and set aside for at least 30 minutes.
- Wash the potatoes, cut them in halves.
- Boil the potatoes with turmeric powder and salt till they are cooked.
- Cool and then peel the potatoes.
- Mash them.
- Sprinkle red chilli, coriander, cumin, garam masala and amchur powders.
- Add chopped ginger, green chilli and coriander leaves and mix well.
- Make 4 equal lime-sized balls.
- Divide the dough also into equal parts – the size of a big lemon.
- Roll one dough ball into a small thick circle of about 3”.
- Place a ball of the potato stuffing in the center and fold in from all the sides so that the stuffing is fully covered.
- Dust it with flour and roll it into a paratha carefully so that the stuffing does not spill out.
- Heat a tava / pan and put the stuffed paratha on it.
- Flip it after a minute.
- Flip it again after a minute and add ghee (or oil) all over the paratha.
- Turn it again and spread ghee on this side too.
- Remove from tava when both sides are golden brown.
- Serve hot.
- Make sure the stuffing is dry – it is better to prepare the stuffing in the morning and store it in the fridge.
- To prevent the potatoes from turning sticky, try this simple tip. Drain off the water after boiling the potatoes. Place them on a plate with the cut side up and poke each one a couple of times with a knife. This helps the water content in the potatoes to evaporate. After a few minutes, peel the potatoes and mash them.
© Copyright 2011. Brinda Balasubramonian.