Aloo Paratha
Ingredients:
- Potatoes – 400gms(4 Medium Sized)
- Coriander(Chopped) –
3tbsps
- Onion – 1
- Carom Seeds(Ajwain) – 1/2tsp
- Salt To
Taste
- Whole
Wheat Flour – 1 Cup
- Water 1/2 Cup
Preparations:
Wash
Potatoes and cook them by adding little salt in a pressure cooker. Peel
and
mash them with a masher. You can mash with the back of a tumbler too.
Mash the
potatoes when they are hot so that there won’t be any lumps. Wash and
finely
chop the coriander. Wash and finely chop the green chillies—you can even
coarsely grind them in a mixie. Peel onion and finely chop it and keep
aside.
Stuffing:
Take
the finely mashed potatoes and add chopped onions, chopped coriander,
chopped
green chillies, salt carom seeds and mix well. Mix with hand so that it
gets
properly mixed. Take this in a bowl and keep aside.
Dough:
Take
one cup of whole wheat flour and add a pinch salt. Now add half cup of
water
and prepare the dough by kneading properly. We should get a soft but not
sticky
dough. Keep this covered in a bowl aside for at least half an hour.
Method:
Heat
an iron tawa. Divide the dough into six equal portions. Similarly divide
the
stuffing also into equal portions. The size of the dough ball and the
stuffing
ball should be same. Now take a ball and flatten it. Coat this with dry
flour
and start rolling. Roll it to a size of a puri. Roll all the six rounds
and
keep aside. Take one puri at a time and place the stuffing ball in the
centre
of the puri. Draw the edges and cover the stuffing with the dough. Make
similarly the other five rounds. Flatten them by pressing a little bit
and keep
them aside for five minutes. By doing this our stuffing doesn’t come out
while
rolling our parathas. So keep them aside for five minutes. Take a
flattened
ball and start rolling. Take a ball and see that the folded portion is
on the
top. Coat this with dry flour. Keep the folded portion upside and start
rolling. When this is of a puri size coat again with dry flour and roll
it to
the required size. When rolled the paratha should not be too thick or
too thin.
Now when the tawa is hot place this rolled paratha on it and shallow
fry. When
slightly lifted we should see brown spots below. Similarly we should see
bubbles on the top portion. Then turn it. Slightly press with the flat
laddle
and fry. Again slightly lift it and see whether there are brown spots on
the
bottom side. Then turn it again. Now both the sides got cooked. So add
half a
teaspoon of oil and spread it with the flat ladle. Then turn it. Again
on the
other side also smear half a teaspoon of oil and fry. Like this fry all
the
parathas. Do not keep them one above the other, they get stuck. So keep
them
separately or as shown in the movie clip. Serve hot with cucumber raita
and
mixed vegetable pickle.
Tip
Mash the potatoes when they are
hot.
Hot potatoes when mashed do not leave any lumps. It becomes a fine&
smooth
paste. With lumps if you prepare the stuffing and roll the parathas,
they get
teared. So ensure that you mash the potatoes while they are still hot.
Avoid
putting them into a
Mixie. After stuffing the small puri rounds with the
stuffing, close it and keep aside for five minutes. When the parathas
are
rolled after five minutes the stuffing will not come out and
while
rolling the paratha the stuffing evenly spreads on the entire paratha.
Enjoy !!!!!!!!!!!!!!
Preparations:
Wash
Potatoes and cook them by adding little salt in a pressure cooker. Peel
and
mash them with a masher. You can mash with the back of a tumbler too.
Mash the
potatoes when they are hot so that there won’t be any lumps. Wash and
finely
chop the coriander. Wash and finely chop the green chillies—you can even
coarsely grind them in a mixie. Peel onion and finely chop it and keep
aside.
Stuffing:
Take
the finely mashed potatoes and add chopped onions, chopped coriander,
chopped
green chillies, salt carom seeds and mix well. Mix with hand so that it
gets
properly mixed. Take this in a bowl and keep aside.
Dough:
Take
one cup of whole wheat flour and add a pinch salt. Now add half cup of
water
and prepare the dough by kneading properly. We should get a soft but not
sticky
dough. Keep this covered in a bowl aside for at least half an hour.
Method:
Heat
an iron tawa. Divide the dough into six equal portions. Similarly divide
the
stuffing also into equal portions. The size of the dough ball and the
stuffing
ball should be same. Now take a ball and flatten it. Coat this with dry
flour
and start rolling. Roll it to a size of a puri. Roll all the six rounds
and
keep aside. Take one puri at a time and place the stuffing ball in the
centre
of the puri. Draw the edges and cover the stuffing with the dough. Make
similarly the other five rounds. Flatten them by pressing a little bit
and keep
them aside for five minutes. By doing this our stuffing doesn’t come out
while
rolling our parathas. So keep them aside for five minutes. Take a
flattened
ball and start rolling. Take a ball and see that the folded portion is
on the
top. Coat this with dry flour. Keep the folded portion upside and start
rolling. When this is of a puri size coat again with dry flour and roll
it to
the required size. When rolled the paratha should not be too thick or
too thin.
Now when the tawa is hot place this rolled paratha on it and shallow
fry. When
slightly lifted we should see brown spots below. Similarly we should see
bubbles on the top portion. Then turn it. Slightly press with the flat
laddle
and fry. Again slightly lift it and see whether there are brown spots on
the
bottom side. Then turn it again. Now both the sides got cooked. So add
half a
teaspoon of oil and spread it with the flat ladle. Then turn it. Again
on the
other side also smear half a teaspoon of oil and fry. Like this fry all
the
parathas. Do not keep them one above the other, they get stuck. So keep
them
separately or as shown in the movie clip. Serve hot with cucumber raita
and
mixed vegetable pickle.
Tip
Mash the potatoes when they are
hot.
Hot potatoes when mashed do not leave any lumps. It becomes a fine&
smooth
paste. With lumps if you prepare the stuffing and roll the parathas,
they get
teared. So ensure that you mash the potatoes while they are still hot.
Avoid
putting them into a
Mixie. After stuffing the small puri rounds with the
stuffing, close it and keep aside for five minutes. When the parathas
are
rolled after five minutes the stuffing will not come out and
while
rolling the paratha the stuffing evenly spreads on the entire paratha.
Enjoy !!!!!!!!!!!!!!
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