Friday, May 24, 2013

Aloo Parathas ( griddle bread stuffed with potatoes)





There are innumerable kinds of home made breads in India.
Rotis,Parathas,Pooris,Lolis and the list goes on.
They are made with different kinds of flours, stuffings, spices.
They are normally eaten with a side of pickle/yougurt/lassi (yogurt drink).
One of the most popular stuffed ones is the aloo paratha and here's the recipe for that.
The trick is in making sure that you roll it evenly and it is not thick at the edges
and thin in the middle or vice versa.
Served here with home made yogurt and chilli and carrot pickle:)

Ingredients:

3 cups whole wheat flour (atta)+ few tbsps for rolling
about a cup of water
5 medium potatoes boiled, peeled and mashed
salt to taste
1 tbsp chopped cilantro (optional)
1 tsp ground cumin (jeera)
1 tsp chaat masala (optional)
1 serrano chilli finely chopped (optional)
1/2 tsp red chilli powder (optional)
few tbsps of ghee (clarified butter)/ butter or canola oil.

This makes about 14/15 parathas.


Method:

Add little salt and 1 tbsp oil to the flour.Knead with 3/4 cup water and gradually add few
more tbsps if required.Knead till smooth.Add a tbsp of oil and knead for a couple of minutes.Keep aside for about 10/15 minutes.


Now add salt,cumin, chilli, cilantro, chaat masala and red chilli to the potatoes and mix well.
If you are missing any of these ingredients it's okay as long as you season the potatoes with salt and pepper.



Divide the dough and the potato mix into equal number of balls.


Dip a ball of dough lightly in the flour and roll into a small circle.



Lightly grease it.

                                    

Now place one ball of the potato mix in this circle and encase it gently.



Lightly dust with flour and gently roll into a thin even disc.

Keep turning the disc a little while rolling.
Heat a griddle and lightly grease it.Gently put the rolled disc on the griddle and let it cook
till brown spots appear.Grease the top of the paratha before flipping over.
Use a spatula to gently turn over.
It will puff up in about a minute.
Be careful not to poke as hot air escapes.


 
 
 
Cook till brown spots appear on both sides.


Similarly cook all the parathas.
Serve hot with sides of your choice.
Makes an excellent meal for breakfast/ lunch/ dinner.
Also very good for travel/picnics/packed lunches.
I prefer using ghee for parathas as it lends an extra flavor.

 

2 comments:

  1. YAY!!! Now I can try to make these too :)

    ReplyDelete
  2. Sure you can.Let me know how they turn out :)

    ReplyDelete