Aloo Paratha

by Madhu Preethaw 1:53 PM 0 comments Paratha Potato VEGETARIAN SPECIALITIES

        Hello all... As it is a weekend, am here with a perfect breakfast or brunch recipe... Thats right..The picture says it all... It's Aloo Paratha.... A simple and easy recipe to do...!!!

    Aloo paratha is a popular North Indian Breakfast. There are many variations in aloo paratha stuffings. I am sharing a simple way of preparing aloo paratha ...

   Aloo paratha tastes good with pickle and curd. You can serve it with tomato chutney or any gravy of your choice !!! 

A Perfect Weekend Breakfast !!!

Prep time: 20 mins   Waiting time: 10 mins    Cook time: 15 mins    Serves: 3

Ingredients

  For filing

• 1 Large boiled Potato or 2 Small boiled Potatoes
• 1-2 tsp Garam masala(Adjust to taste)
• 2 tbsp Coriander leaves(Finely chopped)
• Salt to taste

  For dough

• 3/4 cup Maida or All purpose flour
• 3/4 cup Wheat flour
• 2 tsp Oil
• 1/2 to 3/4 cup Water(as needed)
• Salt to taste

   Other Ingredients

• Ghee or Oil
• Flour for dusting

Procedure

1. Peel and mash the boiled potatoes.

2. Add salt, garam masala and chopped coriander leaves to the potato.

3. Mix it all together. Make 1 inch balls out of the potato mixture.

4. For the dough, you can use either maida or wheat flour or both together. I have used both in same proportion.

5. Add salt and 1 tsp of oil to flour. Then add water and knead into a soft and non sticky dough.

6. Coat oil over dough and cover it with clean kitchen towel. Leave it for 10 minutes.

7. Make balls out of the dough.(Less than 1 inch)

8. Roll the dough ball until it is 3 inch circle.(Use flour to dust if dough is sticky)

9. Place the potato ball in center of the circle and pull the edges of the dough to wrap around the potato.

10. Then flatten it.

11. Repeat the above 3 steps with all the dough balls.

12. Now dust the filled balls with flour and roll the balls lightly to make 5-6 inch circle. Roll it carefully, so that the filling does not come out. Dust the rolling pin, rolling surface and the dough frequently so that they don't stick.

13. Heat a skillet or tawa and place the paratha on it.

14. Cook the paratha on both the sides, drizzle some ghee. When it is cooked, you will see some golden-brown spots on it.

15. Serve it immediately. If you are not going to serve them right away, cool them in wire rack to keep them from getting soggy.

• Potato mixture should not be watery. If it is watery then you would need to sauté it before using in  paratha.  

• You can use panner instead of potato in this recipe to make Panner Paratha.