Tuesday, November 18, 2014

Aloo Paratha | Roti Paratha Recipes

Parathas are stuffed flatbreads. Getting my little one to eat chapathi/roti was one humongous task which yielded mostly zero success rate. It is when I discovered he likes, no loves stuffed versions like aloo paratha / gobi paratha or sweet potato paratha. Ha! mission accomplished. It gives me a little liberty to make something different for dinner other than (the always present) dosa.
Parathas don't often require a curry, a simple pickle and yogurt is sufficient. But if you do plan to make a side, try the Kadai Paneer


Ingredients:
Wheat flour / Atta - 4 cups (160 ml cup)
Water - 1-1/2 cups
Salt - 1/2 tsp
Oil - 1 tbsp + more for cooking the parathas
Butter - for topping (optional)
For the potato filling:
Potatoes, medium - 2 (I used Yellow potatoes)
Onion, finely chopped - 1/4 cup
Chaat Masala / Amchur Powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam Masala powder - 1/2 tsp
Salt - a pinch
Oil - 1 tsp
Method:
Mix the flour and salt well. Add 1 tbsp of oil and incorporate it to the flour. Pour the water little by little and mix until the dough comes together. Knead to a smooth dough for about 5 minutes. Cover and rest for 15 minutes. 
Cut the potatoes into halves. Boil the potatoes in water with 1/4 tsp of salt. Drain the water and allow it to cool. Peel the potatoes and mash well until smooth. Heat oil in a small pan and fry the onions until soft. Add the spice powders and salt. Remove from heat and mix with the potatoes. Divide into 8 portions make balls.
Divide the kneaded paratha dough into 8 portions and roll between the palms to make balls. Dust the balls with wheat flour and roll into 4" diameter circle. Use your thumb to make slight indentation in the center of the rolled out dough. Place one potato ball in the center and bring the edges together and pinch them together. Dust with flour again and start rolling out with a rolling pin with the seam side up. Spread it out as much as you can without the filling spilling out. Heat a griddle and place the rolled out paratha. When one side is cooked for about a minute, flip over and apply some oil. Cook for another minute and flip over. When both sides are cooked through, remove to a serving plate and top with a pat of butter. Serve with any curry of your choice.

6 comments:

  1. aloo paratha is always best food .....super yummy texture

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  2. Parathas look simply delicious and mouthwatering. Excellent preparation.
    Deepa

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  3. Delicious looking parathas! Nice pics too...

    ReplyDelete

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