Apr 1, 2009

Aloo parathas recipe

aloo paratas
Though aloo paratha has always been prepared at home since my childhood, I got introduced to them in a true sense when I was in delhi for sometime. The parathas which we ate in the roadside "dhabas" (restaurants) with loads of ghee on it use to taste so divine especially on the cold winter mornings.
I do make stuffed parathas at home, but not too frequently as I find the preparation very tricky. If the stuffing peeks out while rolling the dough, I lose all my patience and the whole thing becomes a huge mess. But this time I was extra careful right from the beginning taking lot of time to ensure each step is ok.
It came out really good and I regained all my confidence in making parathas and am sure am going to do this again and again.
The parathas were very mildly spiced , so even my kid could enjoy it.

For the dough
Wheat flour- 1cup
salt- 1/2tsp
Oil- 2tsp

For the stuffing
Potatoes- 2 large
Turmeric powder-1tsp
Salt to taste
Red chilly powder- 1/2tsp(you can use more if you want)
Garam masala- 1/2tsp
Oil- 1tsp

Ghee to brush on the parathas

Cook the potatoes in a pressure cooker till it is very soft. Mash them and ensure that there are no lumps. Heat oil in a pan. Add the potatoes with rest of the ingredients and mix well. Make small balls of the stuffing.

Knead a soft and non sticky dough of the wheat flour adding salt, water and oil to it. Make small balls with the dough.

How to assemble-
Roll the ball (wheat dough) to a small circle with a rolling pin. Place the ball of stuffing in the center of the rolled dough. Cover and seal the ends. Roll them to a circle again. Sprinkle some wheat flour while rolling so that the dough doesn't stick too much.
Heat a girdle (tava). Place the stuffed paratha on the tava and cook on both sides till brown spots appear on them. Brush some ghee on them.
Serve with curds. Thats the way I prefer. But pickles are a good combination too.
aloo paratas
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