ALOO PARATHA RECIPE

Ingredients:

For the dough:

• 2 cups of whole wheat flour (atta)
• ½ teaspoon salt
• 1 tablespoon oil or ghee (optional)
• Water (approximately ¾ cup or as needed)

For the filling:

• 4 large potatoes (boiled and mashed)
• 1 tablespoon oil or ghee
• 1 teaspoon cumin seeds (jeera)
• 1 small onion, finely chopped (optional)
• 2-3 green chilies, finely chopped (adjust according to spice preference)
• 1 teaspoon ginger, grated or finely chopped
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder (optional)
• 1 teaspoon garam masala powder
• 1 teaspoon ground coriander
• 1 tablespoon fresh cilantro (coriander leaves), chopped
• Salt to taste
• 1 tablespoon lemon juice (optional)

Preparation

1. Making the Dough:

The dough for Aloo Paratha should be soft but not sticky.

• In a bowl, add 2 cups of whole wheat flour.
• Add salt to the flour and mix well.
• Gradually add water, little by little, and start kneading the dough. You can use your fingers to mix and knead.
• Once the dough starts to come together, drizzle 1 tablespoon of oil or ghee (optional) and knead it into the dough. This will make the parathas softer.
• Continue kneading until the dough is smooth and soft. If it feels too sticky, sprinkle a little flour; if it feels dry, add a bit more water.
• Cover the dough with a damp cloth and let it rest for 15-20 minutes. Resting the dough allows the gluten to relax, making it easier to roll out the parathas.

2. Preparing the Filling:

While the dough is resting, you can prepare the spiced potato filling:

• Start by boiling 4 large potatoes. Peel and mash them once they are soft. You can boil the potatoes in a pressure cooker or on the stove until tender.
• Heat a pan on medium heat and add 1 tablespoon of oil or ghee.
• Once the oil heats up, add 1 teaspoon of cumin seeds (jeera) and let them splutter.
• Add finely chopped onions (if using) and sauté for a few minutes until they turn translucent.
• Add the chopped green chilies and grated ginger. Sauté for a minute until aromatic.
• Add the turmeric powder, red chili powder (optional), garam masala powder, and ground coriander. Stir the spices well, cooking for about 1-2 minutes.
• Now, add the mashed potatoes to the pan and mix them with the spices. Stir to combine the filling thoroughly.
• Add salt to taste and mix again.
• Remove the filling from the heat and add chopped fresh cilantro (coriander leaves) and lemon juice (optional) to enhance the flavor.
• Let the filling cool down to room temperature before stuffing it into the parathas. If the filling is too hot, it will be hard to work with.

3. Rolling and Stuffing the Parathas:

Once the dough has rested and the filling has cooled, you are ready to make the parathas.

• Divide the dough into small equal-sized balls. Each dough ball will make one paratha.
• Take one dough ball and roll it between your palms to smooth it out.
• Flatten the dough ball into a small disc using your fingers or a rolling pin.
• Place a generous amount of the potato filling in the center of the dough disc. Be careful not to overstuff, as it might cause the dough to tear.
• Bring the edges of the dough circle together to seal the filling inside. Pinch the edges together to completely enclose the filling.
• Flatten the stuffed dough ball gently with your palms, then roll it out using a rolling pin. Be gentle while rolling to ensure the filling does not leak out. Dust lightly with flour to prevent the dough from sticking to the rolling surface.
• Roll the stuffed dough into a flat circle, about 6-8 inches in diameter. If it starts sticking, dust with a little flour, but try not to use too much flour to avoid it affecting the texture of the paratha.

4. Cooking the Aloo Parathas:

Now that your parathas are stuffed and rolled out, it’s time to cook them.

• Heat a tawa or flat griddle on medium-high heat.
• Once the tawa is hot, place the rolled-out paratha onto it.
• Cook for about 1-2 minutes or until you see bubbles forming on the surface.
• Flip the paratha and cook for another 1-2 minutes on the other side. Press gently with a cloth or spatula to ensure even cooking.
• Now, brush a little oil or ghee on the paratha and flip it again. Cook the other side, pressing gently until golden and crisp.
• Flip once more and cook for a few seconds to ensure the paratha is fully cooked and golden brown on both sides.

Repeat the process for the remaining dough balls.

5. Serving the Aloo Parathas:

Serve the Aloo Parathas hot with:

• A dollop of yogurt or raita
• A side of pickle (mango or lime)
• Fresh coriander chutney or tamarind chutney for added flavor
• A cup of masala chai or buttermilk for a complete meal experience.

Tips for Perfect Aloo Parathas:

• Boiling Potatoes: Ensure the potatoes are fully cooked and not mushy. Mash them well, so there are no lumps, which can make the filling uneven.
• Dough Consistency: The dough should be soft, smooth, and elastic, so the parathas roll out easily without tearing.
• Stuffing: Don’t overstuff the parathas. A small amount of filling is enough to create a tasty paratha without causing it to break open while rolling or cooking.
• Tawa Temperature: The tawa should be hot before placing the paratha on it, but not too hot, as it might burn the dough before it cooks through.
• Adding Ghee or Oil: For an extra crispy and flavorful paratha, use ghee to cook the parathas.

Aloo Paratha is a wonderful, filling meal that is loved for its flavor and versatility. Enjoy the warm, flaky, and aromatic parathas with your favorite accompaniments!