Friday, 7 August 2015

Aloo Parata !


Aloo Paratha, the king of Paratas is a very populat Indian stuffed flatbread that is shallow fried on a griddle and brushed with some Butter or Ghee (clarified Buter). It makes a very healthy and filling breakfast and without any exotic side it can be served with a simple pickle or curd.
The stuffing can be made very simple like I did or can be a little elaborate by adding onions, peas etc to the potato stuffing. 
The rolling out of Parata definitely needs experience and I am just learning from my North Indian friends. One easy way of rolling Parata with stuffing is like I did when making MOOLI PARATA where you just spread the filling in between two rolled out rotis and just seal the edges.4


INGREDIENTS (No Onion No Garlic) (Makes 5 - 6 Paratas)
For the dough
  • 1 1/2 cup Atta (wheat Flour)
  • a little salt
  • 2 tsp Oil
  • Approx 1/2 cup warm water

For the Stuffing
  • 3 Potatoes
  • salt as needed
  • 1 Green Chilli (finely Chopped)
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp coriander powder
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp Amchur Powder
  • 1 tbsp chopped Coriander leaves
2tbsp ghee / butter / oil (To fry the Paratas and also to serve )


STEPS
  • Wash and halve the potatoes and pressure cook them for 2 whistles.
  • Cool and peel them, mash them well without any pieces left.
  • When potatoes are cooking, make the dough.  The dough should not be very hard nor too sticky. Rest the dough for 15 minutes.


  • Add all the masalas , salt and green chillis and mix well.
  • Now divide the atta dough into equal sized balls.


  • Roll out the dough into a flat small circle and keep 2 tbsp of filling on top. 
  • Now pleat  the edges and bring them together like shown in second pic.
  • Pinch off the excess dough on top. and seal the dough properly securing the filling.


  • Roll out carefully and gently so that the potato mixture doesn't get squeezed out.
  • The thickness is upto you as some may like it like thick and I like it thin.
  • Place the rolled parata on a very hot tawa and cook one side and flip it.


  • Apply ghee or butter on the cooked side and press slightly with the spoon so that the parata will puff up nicely.
  • Flip again and brush some ghee on the other side as well.
  • When it is cooked well on both sides and brown spots appear take it out from the pan.

NOTES

  • Serve with Pickle, curd and MINT CHUTNEY with some butter on top.
  • Roll the parata carefully and thats the only important knack in paratas.
  • You can also add some sauted chopped onions and garlic to the potato stuffing.
  • To get the Punjabi touch amchur or Anardana powder is needed. If you dont have both then squeeze some lemon juice in the stuffing.


With Love,

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