January 19, 2013

Aloo paratha


Makes 6 parathas

For stuffing you need:
1.Aloo large 2 boiled and mashed
2.Onion 1 medium finely chopped & 1 tsp chopped green chili
3.Ginger 1 tbsp minced
4.1/3 cup cumin & coriander seeds roasted and ground
5.Salt as per taste
6.Coriander leaves chopped 1/2 cup
7.Ajwain 1tsp
8.Vegetable oil 2 tbsp

For parathas:
1.Maida 2 cups
3.Peanut oil for frying
4.Warm water


1>Heat some oil in a pan and fry chopped onion till light golden.
2>Add chili & ginger and fry for a while and add ground spices and fry for few seconds.
3>Add some salt,ajwain and mashed potato and mix well.
4>Finally add chopped coriander and mix with potato and let the stuffing cool.
5>Now make a soft dough with maida,salt,oil and look warm water and cover with a dump cloth and keep aside for 15 mins.
6>Now make equal 6 balls from the dough and roll a make a small disk size and place some  stuffing on the center of the disk and fold the dough around the Filling ball, completely enclosing it.  Pinch the dough ends together.
7>Flatten the stuffed ball and dip it into the dry flour on both sides.
8>Roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
9>Place the rolled paratha on the heated skillet and cook until bubbles start to appear.
10>Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.
11>Allow this side to cook for 30 seconds and flip it over once more.  Again, lightly spray with cooking oil.
12>Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked.  It should have light golden/brown spots.
13>Keep the paratha in a covered or insulated container and repeat process for remaining parathas.

Serve parathas with pickle & curd.

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