Sunday, October 20, 2013

Aloo Paratha Recipe - With Step by Step Pictures

Stuffed Parathas are always a huge task for me, irrespective of whether I know how to make them or not. The only difference now that I know how to make them is that I don't spill the filling when rolling the parathas. It still takes the same amount of time as before and somehow end up feeling stressed about the whole process. So as much as possible I try to avoid making them at home, but once in a while when I am in the mood to spend more time in the kitchen I don't mind making yummy stuffed Parathas. And sometimes the tasty parathas do make up for all the hard work :).

The trick while making parathas is to keep the filling completely water free and cold, so it never oozes out while rolling them. Be gentle while rolling them, and remember to use 1 part filling, 2 parts dough so its easier to roll.


Serves - Makes 6 parathas
Spice Level - Moderate
Prep time - 30 min
Cook time 15 min

For the filling

Potatoes - 2 large
Salt -as per need
Chilli powder - 1 Tsp
Garam Masala - 1 Tsp
Turmeric - a pinch
Coriander leaves - 2 Tsp, finely chopped

For the dough

Wheat Flour/Atta - 1.5 cups
Maida/All purpose flour - 1/2 cup
Oil - 2 Tsp
Salt - 1 Tsp
Water - as per need

How do you do it

1. First to make the dough, mix the atta, maida, salt and oil together. Add water slowly and knead well to make a smooth dough. I use my food processor for this and my job gets done in minutes :). I use about 3/4 to 1 cup water to get a really soft and smooth dough.

2. Boil the potatoes well, cool them and mash well. If you have time, refrigerate it for 30 minutes. Take it out, mix in the salt, chilli powder, garam masala, coriander leaves, turmeric and mix well.

3. Make balls of the dough and potato mixture as below and keep aside.

4. Take a dough ball, roll it to a small circle as shown below, dust it with little flour and then and place the potato filling inside it.

5. Bring the edges of the paratha together and cover the potato filling and gently flatten it using your fingers.

6. Dust with flour as and when necessary while rolling. Gently roll the paratha into medium sized circle without the filling oozing. Parathas are usually on the thicker side, so dont make them very thin

7. Place the rolled paratha on a heated tava. Once tiny spots occur on both sides of the paratha, drizzle oil on both sides and cook them until they have dark brown spots on them. Here is a puffed up paratha ready to go into the hot pack :).

Serve with curd and pickle for a delicious dinner.

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