Friday, November 1, 2013

Aloo Paratha

"Aloo Paratha"
Aloo Paratha,is a very popular breakfast dish across North India usually served with yogurt and pickles. Paratha is basically a shallow fried Indian flat bread, it can be plain or stuffed. Potato being versatile can be mixed with various ingredients creating different tastes. I would like to share my recipe of the Aloo paratha, with a green masala, prepared with fresh ingredients.

Ingredients

For the shell

Whole wheat flour (aata) - 2 cups
Oil - 1 tablesspoon
Salt - 1/2 teaspoon
Water for making the dough

For the filling

Potato, boiled and mashed - 2 medium
Fresh green coriander - 1/2 cup
Garlic - 3 cloves ( large ones)
Ginger - 1 1/2 inch
Green chillies - 2
Amchur (Dry mango powder) - 1/2 teaspoon
Salt to taste
Oil for frying.

Method

For the shell

In a mixing bowl sieve the flour, add salt, oil and mix well. Gradually add water, knead to make a smooth dough. Cover with a damp cloth and keep aside until the filling mixture is ready.

For the filling.

Grind the ginger, garlic, gereen chillies and fresh green coriander coarsely using a mortar and pestle . Mash the boiled potatoes and allow it to cool. Mix mashed potatoes, along with the freshly ground green masala, amchur and salt. Divide the potato mixture into 8 equal portions.




To make the paratha

Divide the flour dough into 8 equal portions. Take one portion and smooth it into a ball, using some dry flour shape the ball into a circular disk.


Take a portion of the potato filling and place in the center of the disc. Bring together all the sides and seal tightly at the center and form a ball.





Using a rolling pin, roll it into a circle of 7 inch diameter circle, using some dry flour to avoid the paratha from sticking on to the working surface.


Heat a tawa or griddle, place the paratha and cook on moderate heat for around 3-4 minutes, turn the paratha, apply some oil, spread evenly and cook over low heat. Turn once more and apply oil . to the other side. Cook both sides until it is golden brown on both sides.



Serve hot with fresh yogurt or pickle of your choice.

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