Aloo(potato) paratha is my husband's most favorite item till date. He never lost his interest towards this food. Having said that, I tried to make this paratha at home N times and never succeeded. Most of the time the potato stuffing comes out when I flatten out and in order to prevent it, i make paratha very thick and it becomes hard to chew :P . After many failure attempts, finally i learnt the art of making aloo paratha :)... In this post, you will find some tips for making a decent (though not perfect) aloo parathas .. Do try and leave your comments...
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Yields: 8 to 9 no.s of parathas
INGREDIENTS:
Wheat flour - 2 cups ( I used 200 ml cup)
Salt - as required
Oil - 2 teaspoon
Water - as required for kneading
STUFFING:
Potato - 2 nos(1 large and 1 medium sized)
Turmeric - 1/2 teaspoon
Red chilli powder -1/2 teaspoon
Oil - 4 teaspoon
Mustard - 1 teaspoon
Cumin seeds -1 teaspoon
Ajwain/omam - 1/2 teaspoon
Salt - as required
METHOD:
1. Boil Potatoes and remove the skin and mash them well. The more the potatoes mashed, the more it blend with rotti and will not come out. Using a back of the spoon, mash the potatoes well .There should not be any big lumps.
2. Now in a pan, add 2 teaspoon of oil. Add mustard, cumin seeds and ajwain. Once it crackles add boiled and mashed potatoes. Add turmeric,red chilli powder and salt and mix well. Add another 2 teaspoon of oil. Sprinkle about 3 teaspoon of water. Not more than that. So that, all the contents will mix well and come together. Mix for just a minute and switch off.
3. Take 2 cups of wheat flour. Add some salt and oil. Add water gradually(approx 1 cup) and knead well into a dough. The dough should not be too hard and also should not be very loose. Should be soft and spongy . Now take big lemon sized ball of dough.
3. Sprinkle generous amount of dry wheat flour and flatten it just little bit to a size of a small puri. Place a small lemon sized potato stuffing inside. Dont put too much potato stuffing inside. It will come out when you flatten . So keep just a small lemon size ball as shown in below pic.
4. Now cover up all the sides as shown below.
5. Now sprinkle generous amount of wheat flour. Turn the stuffed wheat ball to other side. Very gently, flatten the dough using roller pin. Do not give any pressure, as the stuffing would squeeze out. Flatten it, until you start to see the mashed potatoes inside the rotti(see pic below). In this process, use sufficient dry flour, as it will prevent the potatoes from sticking to the roller pin.
6. Heat a pan and cook the paratha on both sides adding sufficient oil.
7. You can spread some ghee on the paratha after cooking. It helps to keep it soft for long hours. Serve aloo paratha with any dal or curry of your choice. You can also serve aloo paratha with just curd and pickle ..Yummy :)
SEE ALSO: Avocado Paratha, Cabbage Paratha, Simple Kadhi
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Yields: 8 to 9 no.s of parathas
INGREDIENTS:
Wheat flour - 2 cups ( I used 200 ml cup)
Salt - as required
Oil - 2 teaspoon
Water - as required for kneading
STUFFING:
Potato - 2 nos(1 large and 1 medium sized)
Turmeric - 1/2 teaspoon
Red chilli powder -1/2 teaspoon
Oil - 4 teaspoon
Mustard - 1 teaspoon
Cumin seeds -1 teaspoon
Ajwain/omam - 1/2 teaspoon
Salt - as required
METHOD:
1. Boil Potatoes and remove the skin and mash them well. The more the potatoes mashed, the more it blend with rotti and will not come out. Using a back of the spoon, mash the potatoes well .There should not be any big lumps.
2. Now in a pan, add 2 teaspoon of oil. Add mustard, cumin seeds and ajwain. Once it crackles add boiled and mashed potatoes. Add turmeric,red chilli powder and salt and mix well. Add another 2 teaspoon of oil. Sprinkle about 3 teaspoon of water. Not more than that. So that, all the contents will mix well and come together. Mix for just a minute and switch off.
3. Take 2 cups of wheat flour. Add some salt and oil. Add water gradually(approx 1 cup) and knead well into a dough. The dough should not be too hard and also should not be very loose. Should be soft and spongy . Now take big lemon sized ball of dough.
3. Sprinkle generous amount of dry wheat flour and flatten it just little bit to a size of a small puri. Place a small lemon sized potato stuffing inside. Dont put too much potato stuffing inside. It will come out when you flatten . So keep just a small lemon size ball as shown in below pic.
4. Now cover up all the sides as shown below.
5. Now sprinkle generous amount of wheat flour. Turn the stuffed wheat ball to other side. Very gently, flatten the dough using roller pin. Do not give any pressure, as the stuffing would squeeze out. Flatten it, until you start to see the mashed potatoes inside the rotti(see pic below). In this process, use sufficient dry flour, as it will prevent the potatoes from sticking to the roller pin.
6. Heat a pan and cook the paratha on both sides adding sufficient oil.
7. You can spread some ghee on the paratha after cooking. It helps to keep it soft for long hours. Serve aloo paratha with any dal or curry of your choice. You can also serve aloo paratha with just curd and pickle ..Yummy :)
SEE ALSO: Avocado Paratha, Cabbage Paratha, Simple Kadhi
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