Aloo Paratha

Aloo Paratha (Potato Paratha) is plain paratha(made with wheat flour) stuffed with aloo (potato) filling. Aloo paratha is probably the most famous and relish able paratha among many others and enjoyed much by children and adults. This paratha is flavorful and very tasty too.  The authentic combination for this aloo paratha is yoghurt and pickle. As this paratha already has a vegetable stuffing inside, it requires no other side dish, but if you choose to have, you can go for any gravy side dish. But I prefer it with simple yoghurt, so that the taste of aloo is relished as it is.

Ingredients:

Potato – 2 Big
Wheat flour – 2 Cups
Cumin seeds – 1 tsp
Ginger-garlic paste – 1 tsp
Green chillies - 2, finely chopped
Red chilly powder – 1 tsp
Garam masala powder – ½ tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Coriander leaves – 2 tsp, finely chopped
Salt – 2 tsp
Oil – 2 tsp for seasoning, ¼ cup for cooking paratha’s
Water – 1 Cup

Preparation of Chapathi dough:
 
Take the wheat flour into a broad vessel and add a teaspoon of salt. Add water little by little and knead like as you do for normal chapathi. Keep it aside for 10 minutes. Make equal size balls and keep it ready.

Preparation of Potato Stuffing:

1. Pressure cook the Potatoes adding required water for about 4-5 whistles.
2. Cool and remove and then peel the potato skin and mash well with hands/ladle.

3. In a non-stick pan, add oil and when it gets hot, add cumin seeds and green chillies and fry for few seconds.

4. Add ginger-garlic paste and fry until aromatic.

5. Add the masala powders – red chilly powder, coriander powder, garam masala powder, a teaspoon of salt, turmeric powder and coriander leaves and mix well. Cook until the masala’s are well coated on the aloo and the raw smell leaves. The stuffing will be aromatic after adding all these powders.

6. Cool it and divide the stuffing in equal size balls (as same number of chapathi balls) and keep ready.

Preparation of Aloo Paratha:

1. In the rolling board, take one ball of wheat flour ball and roll it using the rolling pin about your palm size.

2. Take one ball of the Potato stuffing, place it at the center and from the corners, stretch the dough up and place it on the center of the stuffing until the dough completely covers the stuffing.

3. Once done, press the stuffed paratha dough gently and flatten it, dust it with wheat flour on both sides and start rolling gently from the corners and then centre and flatten it as we do for chapathi and take the rolled paratha to a tray. If you find the stuffing spreading out of the wheat flour or sticky while rolling, add little wheat flour in those areas and roll gently, so the aloo stuffing doesn’t spread out.

4. Repeat step 3 for every wheat flour and potato stuffing balls that you have.

5. Heat the non-stick tava and drizzle little oil and spread it across the tava. Take one aloo paratha and place it on the tava, wait for few seconds. Then toss it over, you will find brown spots over the paratha. Drizzle oil on it evenly. Then toss it over again and do the same.

6. Cook till the paratha’s are done with the brown spots spread evenly on either sides. If needed, add little extra oil on both sides while cooking & then remove from the tava.

7. Repeat step 5 & 6 for all your aloo paratha’s.