Aloo Paratha is an all-time favourite. The spiced potato stuffing is placed between two rolled out rotis and cooked to a crispy paratha. A perfect Punjabi cuisine eaten usually for breakfast. You may enjoy Aloo ka Paratha for breakfast, lunch or dinner.
Ingredients
For Dough
200gm wheat flour
1tbsp ghee
¼ tsp salt
Enough water to make a dough
Filling
125gm aloo/ potato (boiled and mashed)
1-2 green chilli (finely chopped)
1 tsp ginger (finely grated)
½ coriander powder
½ tsp garam masala
1 tsp lemon juice (optional)
¼ cup coriander leaves (finely chopped)
2 tsp cooking oil
salt to taste
Making Parathas
wheat flour
Ghee or oil to cook with
Method
To make the dough
Combine the ingredients and make a firm dough using enough water. Knead the dough for 3 minutes and leave it covered for 15 minutes.
Filling: Mix all the filling ingredients, the mix should be dry, keep aside.
Making paratha: Divide the dough into 12 balls as each paratha will require 2 balls (making 6 parathas). Divide the filling into 6 equal portions.
Rollout 2 balls into 10cm diameter each. Place the filling in the centre of one circle and cover with the second sealing the edges. Dust wheat flour on both sides and roll the stuffed ball gently into 6-inch paratha. Cook on hot skillet (tava) using 1tsp ghee or oil until golden brown on both sides (until crisp). Repeat the process for the remaining balls. Serve hot with mixed vegetable pickle, plain yogurt (curd) or raita.
TM