Aloo paratha is a breakfast dish. Popular in northern India whole grains are stuffed with spicy potato filling, rolled and cooked like paratha and served hot with yoghurt and pickles.
INGREDIENTS
For the dough:
- 2 cups whole wheat flour
- 1 cup plain flour Maida(optional)
- 3 tablespoons cooking oil
- Salt to taste
- Enough water to make a smooth dough
Potato stuffing:
- 3 large potatoes boiled and mashed.
- 1 medium onion chopped
- 1 tsp whole cumin
- 1 tbsp coriander seeds crushed
- 2 green chillies finely chopped
- 1 tsp red chilli flakes
- 1 tbsp of grated ginger
- ¼ tsp turmeric powder
- 1 tsp amchur powder / 1 tbsp lemon juice
- ½ cup chopped coriander leaves
- Salt to taste.
- 3 tbsp cooking oil
INSTRUCTION
Potato Stuffing:
- Heat 3 tbsp oil in a saucepan. Add 1 tsp cumin and when it slightly changes colour. Add 1 tbsp crushed coriander seeds, chopped green chillies, 1 tbsp of grated ginger and 1 medium onion finely chopped.
- Saute onion till soft and then add 1/4 tsp of turmeric powder, 1 tsp amchur powder or lemon juice. Fry for a few seconds.
- Add mashed potatoes, salt, and coriander leaves.
- Cook and mix well till everything is well combined.
- Taste and check the salt, spice, and sourness. The stuffing should be slightly pungent. Adjust accordingly. Add more chopped green chilli to adjust the spice.
- Remove from heat and cool down completely before making parathas. (preferably in a refrigerator for at least 1 hour)
Making the dough:
- Make a regular roti dough by mixing 1 cup plain flour with 2 cups wheat flour. Add a bit of salt and 2 tbsp cooking oil and make a dough with water as needed.
Aloo Paratha:
- Divide the dough into small balls and flatten it a little up to 3 inches in diameter. Roll and make the edges thinner than the centre. Place 2 tbsp full of stuffing in the centre of the dough. Bring all the edges together and seal the stuffing well.
- Repeat step 4 with all other dough parts. And keep the stuffed discs covered on a greased plate.
- Take each disc and flatten lightly with your hands, and then using plain flour roll out the paratha slowly and carefully. Do not put too much pressure while rolling. It has to be done gently. Move the rolling pin (bhelan) from the edges to the centre.
- Cook your paratha on a hot pan, till cooked on both sides using a generous amount of oil or ghee.
- Serve hot as breakfast with butter smeared on top.
- Along with pickles or yoghurt.
