Aloo Paratha: Aloo paratha is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo (potato) stuffed parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with aloo paratha and in rural parts of northern and western India; lassi is served along with it.
For potato stuffing:
- 2 medium potatoes
- 1 green chili, finely chopped
- 1/2 tsp carom seeds
- 1/4 tsp garam masala powder
- 1/4 tsp red chili powder
- 1 tsp dry pomegranate seeds
- 1/2 tsp chaat masala powder
- Salt, to taste
- 2 cups whole wheat flour
- 1/4 tsp salt
- 1/2 tsp oil
- Water, as required
- Oil or ghee, for frying
- Mix the flour with salt and oil, in a bowl.
- Add water, little at a time, and knead to smooth and soft dough.
- Cover and let the dough rest for 15-20 minutes.
- Boil the potatoes till they are cooked.
- Peel and mash the potatoes with a fork or masher, when the potatoes are warm.
- Dry roast the pomegranate seeds on a small pan.
- Cool and crush the pomegranate seeds to semi fine powder in a mortar-pestle.
- Add the pomegranate seeds powder, garam masala, red chili powder, chaat masala, green chilies and salt to the mashed potatoes.
- Mix well.
- Divide the mixture into two equal portions and keep aside.
- Make two equal sized balls from the dough.
- Take a dough ball and roll it in a circle of about 5 to 5.5 inches in diameter, using flour for dusting.
- Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
- Take the edge and start pleating as well as bringing the pleats in the center. The pleats have to be joined well otherwise there will be gaps while rolling and the filling comes out.
- Press the pleats from center.
- Dusting with flour, roll this version of stuffed aloo paratha to about the same size as that of a chapati or roti.
- Place the stuffed aloo paratha on a hot tava or griddle.
- When one side has slightly browned, flip the paratha.
- Spread or brush some oil on the browned side.
- Flip again and brush oil on the other side.
- Flip once or twice; till you see golden spots on the aloo paratha and they look crisp and well cooked.
- Aloo paratha is ready to be served.
- Serve the hot aloo paratha hot with yogurt, mango pickle or lemon pickle topped with some butter.
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