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Tuesday, 26 February 2013

Aloo Paratha

ALOO PARATHA is one of the most popular dishes throughout the western, central and northern part of India. I have never really tasted Parathas before marriage. They are my husband's favorite and he introduced me to these. Parathas are thick roties with a filling inside. Aloo, which means potatoes are stuffed inside the dough and are cooked over hot tawa with ghee or butter traditionally. It is so versatile  that you can stuff the parathas with absolutely anything. Any vegetable or any ground meat can go into the dough. They don't need any side to go with, they taste yum just the way they are. But usually they are served with chutneys and pickles or a glass of lassi (Sweetened Yogurt). I like my paratha thick and soft. You can make it bit thin and crispy too either way they taste great.

Makes 4 Parathas 


You Will Need:

For the Dough:
A Cup of Wheat Flour
75ml (approx.) of Warm Water
1/2 tsp of Salt
1 tbsp Oil

For the Aloo Filling:
2 Large Potatoes 
2 tbsp of Finely Chopped Onions
1 tbsp Finely Chopped Green Chili
1 tbsp Finely Chopped Coriander Leaves
1/4 tsp Turmeric Powder
1/2" Ginger Grated
1/2 tsp Chaat Masala
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 tsp Red Chili Powder
Pinch of Salt

For the Yogurt Dip:
1/2 Cup of Thick Yogurt
1 tsp Chaat Masala
1 tsp Sugar

Ghee/ Butter / Oil to brush

The Cooking:

Mix all the ingredients to make a soft non - sticky dough. Apply little oil to the dough and let it rest for 15 min. Now make lemon sized balls out of the dough and keep aside. 

For the filling, mix all the ingredients and divide into 4 equal portions.

Mix all the ingredients for the yogurt dip and let it cool in the fridge (I like mine chilled).

Now on a flat surface, roll the dough into a circle (if you are not good in geometry like me that's fine, it can be imperfect). Just make sure you don't roll it out too thin. 

Take the filling and place it in the center of the rolled out dough. 


See I told you am bad in geometry. The rolled out dough looks thin in the image, but trust me they are little thick. Now, bring the ends together and pinch the top to seal the stuffing safely inside. 


Again very very gently and carefully roll out the dough with the seam side up. DO NOT apply too much of pressure, if you do the stuffing will come shooting out. 



If there is a tear like mine on your rolled out paratha that's fine, but not too many.

Heat a tawa on high. When its hot place a paratha and cook on medium heat on one side for a min. Then flip and brush ghee or butter. Flip again and brush ghee or butter on the other side. Once the sides are cooked evenly and the paratha starts to puff up, its done. It will take around 3 - 5 min for them to cook thoroughly. 

Serve hot with the yogurt dip or any of your favorite chutney and pickle. 


Important Pointers:

  • The volume of water given in the ingredient is approx. I would suggest you to add enough water to make it non - sticky and smooth. The required water may vary from the volume mentioned.
  • Perfect dough will not stick to the surface when rolling. If it does just dust the surface with flour so it doesn't stick. 
  • After stuffing the paratha with aloo, dust the surface you are rolling out the dough. The aloo kind of makes the dough to stick to the surface a little.
  • Add spices according to your liking.

Happy Cooking!


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