November 19, 2014

How to Make Aloo Paratha

Recipe by Naiya Sheth: Now a days life is very quick. Everyone is busy with work, means shortage of time. But proper filling breakfast and snack is must in this fast life. So I tried to make some delicious stuffed parathas. And of course I started with Aloo Paratha. It can be ideal as filling lunch box recipe also.
Potato - Aloo is everyone's favourite and easily available vegetable. And here it's a really very tasty and filling home made recipe of aloo paratha. It can be served with curd, pickle or ketch up also.

Preparation time - 5 to 7 minutes
Cooking time - 15 minutes
Makes 6 parathas (approx.)

Ingredients to make Aloo Paratha:

For dough:

3/4 cup whole wheat flour
1 table spoon oil
1 table spoon curd
A pinch soda bi carb
Salt to taste

For stuffing:

3 to 4 boiled and mashed potato
1 table spoon oil
1/4 tea spoon cumin seeds
1 big onion finely chopped
1 table spoon finely chopped green chillies
1/4 tea spoon red chilli powder
1/4 tea spoon dried mango - amchur powder
Salt to taste 
1/2 tea spoon roasted cumin powder
2 table spoon finely chopped coriander
Rice flour for dusting
Oil for cooking

To Serve with:

Tomato ketch up
Mango pickle

Method to make Aloo Paratha:

For dough:

  • Mix all ingredients of dough and knead semi soft dough from it.
  • Keep a side covered for minimum 15 minutes. 
  • Again knead and make equal size balls from it. 
  • Keep a side covered.

For stuffing:

  • Heat oil in a pan and add cumin seeds to it. When they crackles add onion and sauté at medium flame.  
  • Now add all other ingredients to it, excluding coriander.
  • Mix well and add coriander to it.
  • Make equal size balls from it.

How to proceed:

  • Roll dough ball with the help of dry rice flour. Place stuffing ball at the centre of it.
  • Bring together all sides in centre and seal properly.
  • Roll again, use dry flour if needed.
  • Cook on griddle - tavi at medium flame with little oil on both sides.
  • When golden brown remove from flame and repeat the same for remaining.
  • Serve hot and delicious Aloo Paratha with curd, tomato ketch up or mango pickle.

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