ALOO PARATHA

ALOO PARATHA

(PARATHA WITH POTATO STUFFING)

This paratha is easy to make. The spices and condiments added to the filling and dough of this paratha varies from person to person. Many use the dough of a normal chapati, with nothing added to it but a bit of salt and kneaded with water. This dough, however is different and adds more taste. 

INGREDIENTS FOR DOUGH

3 Cups Plain Flour

1 Cup Wheat Flour

2 Tbsp Ghee or Oil

1 tsp Salt (more or less)
1 Tbsp Sugar

2 Tbsp Milk Powder OR about a Cup of Fresh Milk

Some Water

INGREDIENTS FOR FILLING

2 Large Boiled Potatoes OR 4 Medium Sized Ones

1 Tbsp Coarsely Crushed Coriander Seeds

1 Tbsp Coarsely Crushed Cumin Seeds

1 tsp Garam Masala (Mixed Spice)

Half a tsp Turmeric Powder (Optional)

1 tsp Amchoor (Mango Powder) OR a little Lime Juice

2 Level tsps Salt - Adjust to suit your taste

1 Small Onion - Finely Chopped (Optional)

2 or 3 Green Peppers - increase or reduce in quantity depending on how spicy you want it

Few Sprigs of Cilantro - Chopped

PREPARATION OF DOUGH

Place the sieved flours, milk powder, sugar and salt in a bowl. Run fingers through to mix the dry ingredients well. Make a well in the centre and add the ghee or oil. Add water a little at a time while gathering the flour together to form a lump. 

If you are not using milk powder, then start by adding the fresh milk and then continue with adding water until the dough clumps together.

Knead well until the dough is soft. Cover and keep aside for about 30 minutes or more. Meanwhile prepare the filling

PREPARATION OF FILLING

Mash the boiled potatoes well making sure there are no lumps. Spread them out on a wide platter.

Add all the spices, salt, green pepper, onion and coriander. 

Using fingers, gather up the filling and mix well. Check seasoning and adjust. Set aside.

Getting back to the dough, grease palms and knead the dough again for a minute, until smooth

Take a little portion at a time and roll into balls - roughly the size of a golf ball

Dust worktop very lightly with flour and roll out the dough balls (2 at a time) into circles roughly the size of a saucer. Pile on some of the potato filling and spread out evenly on one of the dough circles. Make sure to leave a little space around the edge.

Place the other dough circle over the filling

Press all around edge to seal 

Flatten lightly with palm. Dip in flour to lightly coat both sides

Roll out the filled dough. Use light strokes and flip sides a few times to roll out evenly. Roll out to about the size of 8" across

Carefully lift the paratha and place onto a moderately hot griddle

Flip the paratha over over as soon as the underside changes colour

Flip the paratha over a few times until it develops brown spots in patches. It will also puff up at this stage

Drizzle over a tablespoonful of oil or ghee, smear it quickly and increasing the heat, flip it over and do the same for the other side

Fry both sides to ensure even browning. This will only take less than a minute

Transfer onto your serving plate

BEST SERVED HOT. SERVE WITH CHUTNEY OF YOUR CHOICE OR YOGHURT - PLAIN, SWEETENED OR SPICED