ALOO PARATHA-NO-1DISH

ALOO MEANS POTATO AND PARATHA MEANS FLATBREAD.

ALOO PARATHA IS AN INDIAN BREAKFAST (FLAT BREAD)MADE WITH WHOLE WHEAT FLOUR, MASHED POTATOES, A FEW SPICES, AND HERBS.

ALOO PARATHA IS THE KING OF ALL PARATHAS, ORIGINATED IN PUNJAB, AND HAS NOW TRAVELED ALL OVER THE WORLD, BECAUSE OF ITS POPULARITY.

Here I am showing 2 types of Aloo Parathas . The basic ingredients used are the same, ie; Wheat flour and Boiled and Mashed Potatoes. The difference comes due to the spices and herbs used in these Parathas. I will be showing you the step-by-step method of making Aloo Parathas.

1) Dough preparation

2) Stuff preparation

3) Filling the stuff in the dough

4) Rolling parathas and

5) Cooking parathas

INGREDIENTS USED FOR ALOO PARATHAS

Table of Contents

FOR THE DOUGH:

Wheat flour-2 cups +3/4 cup is extra for rolling the parathas.
Table salt -3/4 teaspoon
Oil-1 tablespoon
Water-1.5 cups or more

KNEADING THE DOUGH

Take a mixing bowl or a big plate. (paratha)
Sift the flour to remove lumps if any.
Put salt and oil on it.
Combine all of them nicely.

Now start adding water a little at a time and knead the flour to a soft pliable dough,

Knead for about 2 mts.

Rest for about 15-20 Mts.

Now smear oil on the dough and knead once again.
The dough is ready to be stuffed.

STUFFING INGREDIENTS

Here, I am showing two types of stuffing: 1)Green stuffing and 2) Red stuffing.

GREEN STUFFING INGREDIENTS:

Potatoes-4 medium-sized (boiled)
Coriander leaves-1 cup
Green chilies-6-8 made to paste
Cumin seeds-1 teaspoon
Lemon-1/2 or 3/4 (juice)
Ginger-1 inch piece(grated)
Asafoetida (HING)-1 pea nut size
Table salt-1 teaspoon
Oil to make balls and make paratha.

PREPARATION OF THE STUFF

First of all, select good quality potatoes (old variety).
Wash them nicely and cut them in half. Add a glass of water and cook in a pressure cooker, giving 2-3 whistles, cool, and then remove the skin.
Mash it with a potato masher or with a fork or you can grate it.

Take a mixing plate, put mashed potatoes, salt, cumin seeds, and hing.
Make green chili paste and add.
Now, wash and clean the fresh coriander leaves and chop and add to the stuff.

Combine all of them to form a dough-like mix.
Taste at this stage and can do the correction.

Green stuff for the Aloo Paratha is ready, keep it aside.

RED-COLORED ALOO PARATHA STUFFING INGREDIENTS:

Potatoes-4 medium-sized (boiled)
Coriander leaves-1/2 cup
Fennel seeds(saunf)-1 tablespoon
Cumin powder-1 teaspoon
Garam masala-1 teaspoon
Red chilly powder-1 teaspoon
Aamchur powder (dry mango powder)-1 teaspoon
Turmeric powder-1/2 teaspoon
Table salt-1 teaspoon

PREPARATION OF THE STUFF

First of all, select good quality potatoes (old variety).
Wash them nicely and cut them in half. Add a glass of water and cook in a pressure cooker, giving 2-3 whistles. Cool and then remove the skin.
Mash it with a potato masher or with a fork or you can grate it.
Take a mixing plate and put mashed potatoes on it.

Take fresh coriander leaves, Clean, wash and chop, and add to the stuff.
Now add all the spices namely, Red chilly powder, Turmeric powder, Cumin powder, Garam masala powder, Aamchur powder, and salt.
Add fennel seeds to it.

Combine all of them to form a dough-like mix.
Taste at this stage and can do the correction.

Red stuff for the Aloo Paratha is ready, keep it aside.

NOW COMES THE FILLING PART OF THE PARATHAS.

This can be done in two ways:

1) Make balls of dough (small orange size). Make the same size ball of the stuff.
Spread the dough on your palm, making a cup-like structure.
Keep the stuff in it.
Start covering the stuff by rotating and stretching the dough so that the stuff is covered from all sides.

ROLLING METHOD OF ALOO PARATHA

Now gently press with your hands and then dip in the dry wheat flour.
Start rolling it like a chapati.
Use dry flour liberally otherwise, paratha may stick on the rolling board.

2) In the second method you have to divide the paratha dough (orange size or a little big into two and roll it separately as poori.
Now take one of the poor and lay it on the rolling board.
Smear little oil on it and spread a tablespoon of the filling, leaving at least a 1/4 inch border from all sides covered with the second poori.

ROLLING METHOD

Press gently from all sides to secure the filling.
Now put some dry flour and roll it out to make a paratha.

ROASTING OF ALOO PARATHAS (COOKING ON TAVA)

After rolling the paratha, comes roasting or cooking parathas.
Heat a tava or a dosa pan at medium flame.
When you feel the heat, you can put the rolled paratha in the pan.

Allow it to roast for about 30 seconds, and flip.
Again flip and add 1 teaspoon of oil to the paratha, flip.
Add 1 teaspoon of oil again.(Better to smear oil with the brush evenly).
See that both sides are cooked having brown spots, not black.
SERVE HOT WITH PICKLES AND CURDS.