Aloo paratha is favourite north Indian breakfast .It is prepared by stuffing a spiced mixture of mashed potato inside the paratha
Course: Main Course
Author: sharmila kingsly
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Standard 1 cup measures 240 ml
Wheat Flour – 1 cup
Ghee – 1 tbsp
Water as needed
Salt as needed
Coriander leaves – 2 tbsp
Potato – 2 medium sized
Turmeric Powder – a pinch
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
In a large mixing bowl add in Wheat Flour, Salt and Ghee .Rub everything first and then slowly add water and mix it to form a fine dough. Cover and let it rest for 30 minutes. Cook Potatoes and once it cools down mash it roughly with the help of your hands and set aside.
In another bowl add in the finely chopped coriander leaves and then all the spice powders mix well and then add in the mashed potato and mix everything well such that the spice powders are mixed evenly. Now divide the dough into equal sized balls and take one ball with the help of the hands press it lightly and for a small cup shaped dough as shown in the picture.
Take a generous scoop of aloo mixture and stuff inside the dough and seal it then flatten it lightly with the help of hands. Dust the Rolling surface and with the help of the rolling pin roll it similar to chapatti. Take care that the aloo mixture doesn’t come out.
Heat a iron skillet once it’s hot add in the rolled aloo paratha cook for 20 sec and then flip and cook for another 20 secs.
Apply oil on both sides of the paratha and cook till it turns golden brown in colour. Serve hot.
The perfect round shape of the paratha comes only by practice so keep trying.
Seal the Paratha properly such that the stuffing’s don’t come out.
Take care while rolling the paratha if you give too much pressure the stuffing’s might come out so roll it lightly.
Dust the surface while rolling the paratha.
If the stuffing’s comes out a little it is absolutely ok. If too much comes out you will not be able to roll the paratha properly and end up redoing.