Aloo Paratha Video by Tarla Dalal

Aloo Paratha Video by Tarla Dalal

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Aloo Paratha is a dish wish a universal appeal! While north Indians like to have it any time of the day, for breakfast, lunch or dinner, south Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. What makes these whole wheat parathas so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the stuffing, while amchur gives it an enjoyable tinge of tanginess. These parathas taste best when served hot with pickles and curds, but they may also be carried in a dabba.

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Recipe Description for Aloo Paratha, Punjabi Aloo Paratha Recipe

Ingredients

For The Aloo Paratha Dough
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste

For The Aloo Paratha Stuffing
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tsp dried mango powder (amchur)

Other Ingredients For The Aloo Paratha
whole wheat flour (gehun ka atta) for rolling
12 tsp ghee for cooking

For Serving With Aloo Paratha
curd

Method

For the aloo paratha dough

1. Combine the whole wheat flour, ghee and salt in a bowl and mix well.
2. Add enough water and knead into a semi-stiff dough. Keep aside.

For the aloo paratha stuffing

1. Heat the ghee in a broad non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the green chillies, mix well and sauté on a medium flame for 1 minute.
4. Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Divide the stuffing into 12 equal portions and keep aside.

How to proceed to make aloo paratha

1. To make {span class="bold1"}aloo parathas{/span}, divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.
2. Place a little stuffing in the centre of the circle.
3. Bring together all the sides in the centre and seal tightly.
4. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
5. Heat a non-stick tava (griddle) and cook the {span class="bold1"}aloo paratha{/span} using 1 tsp of ghee until golden brown spots appear on both the sides.
6. Repeat with the remaining dough and stuffing to make 11 more {span class="bold1"}aloo parathas{/span}.
7. Serve the {span class="bold1"}aloo parathas{/span} immediately with fresh curds.

See step by step images of Aloo Paratha, Punjabi Aloo Paratha Recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes