Aloo paratha recipe
Star ingredient:whole wheat flour,potatoes
Time:10 minutes+30 minutes+20 minutes
Yield:10
Ingredients:
Dough:
2 cups (heaped) whole wheat flour
3 tablespoon curd
1/2 cup water
2 teaspoons oil
Salt
Stuffing:
3 large potatoes boiled,peeled and mashed
3 green chillies
A small piece of ginger
1/2 teaspoon asafoetida
2 tablespoons cilantro leaves
1 teaspoon cumin seeds
A pinch of amchur powder
Salt
Butter to fry parathas
Method:
Dough:
Mix all the ingredients for dough except water and rub with your fingers.Once the mixture resembles dough,slowly add water and knead to a uniform dough.Once the mixture comes
together,start kneading,knead for at least 7-10 minutes to form a smooth elastic dough.The dough should be soft,firm and smooth.
Stuffing:Grind cilantro,green chillis,ginger and cumin seeds to a coarse paste.Take all the other ingredients in a mixing bowl and add the ground paste to it.Mix well bu mashing the potatoes very well.Do not add any water while grinding or mixing.
Making parathas:
1.Pinch a big lemon sized portion of dough and place on floured surface.Take a portion of filling little smaller than the dough (see picture).
2.Roll the dough into a small thick circle and place the stuffing ball in the center.Close the stuffing from all the sides and make a smooth ball.
3.Next slowly roll into a circle of 1/4 inch thickness.Do not apply pressure while rolling and always roll outwards.Dust the surface and rolling pin whenever needed.
4.Heat a cast iron tava and fry the paratha from both sides with butter.
5.Serve hot with pickle,raita.
Notes:1.Mash the potatoes very well as big pieces will tear the paratha while rolling.
2.Roll the parathas with very little presuure.
3.Do not use a nonstick tava for frying,heavy cast iron provides the uniform heat.
4.Fry with butter as it gives a great aroma else use ghee(clarified butter). Oil is not a great choice for frying parathas.
