Aalu Paratha

Aalu Paratha:-

This is one of the most famous bread dish for breakfast, in every part of the India as well as in Pakistan and Bangladesh. But commonly in north India, people have it in daily basis. It is a healthy and easy to make.

Course: Breakfast

Cuisine:  North Indian

Prepration time: 20 min

Cook time: 25 min

Total time: 45 min

Serving: hot

Goes best: Raita, Curd, Pickle

Author: Khushi Lama

Tip:

Ø  Using Luke warm water and keeping the dough to rest help to make the soft paratha. if you like crispy paratha then skip the mentioned above .

Ø  Make sure there is no lump; in the mashed potatoes otherwise filling probably come out while rolling the filled dough.

Ø I am taking amchur powder here but you can replace it by using pomegranate powder as per your choice.

Ø  I like the taste of caraway in the paratha so I am using it you can skip it.

Ingredients:

Maida/ Wheat flour: 4 cup

Boil Potato:  5 to 6 (mashed)

Oil: For roast paratha

Salt: As required

Cumin powder: 1 tsp

Coriander powder: 1 tsp

Onion: 1 (finely chopped)

Green chili: 2 (finely chopped)

Ginger & garlic: 2 tsp (paste)

Caraway / Cumin seed: 2 tsp (as per your choice)

Turmeric powder: 1 tsp

Red chili powder: 1 tsp   

Garam mashala: 1 tsp

Amchur powder: 1 tsp (Dried mango)

Coriander leaves: 2 tbsp

Water: Luke warm (As required)

Preparation of dough:-

In a medium size bowl take maida or wheat flour add salt as per your taste, add caraway, oil around 2 tsp and mix them well now start to add Luke warm water and knead it into a soft dough, as we require for paratha, on the top of the dough grease some oil and cover it and rest it for 10 to 20 minute.

Preparation of filing:-

On the medium flame sit the pan, let the pan heat and add 1 tbsp of oil and add chopped onion and fry it for 3 to 4 minute then add ginger garlic paste and stir it for few moments then add green chili again fry it for 2 minute and add cumin powder, coriander powder, red chili powder, garam mashala powder, amchur powder, salt turmeric and add mashed potatoes and fry for some time now turn off the flame then sprinkle the coriander leaves and mix them once and keep it aside to cool it.

Let’s start to make paratha:-

Ø  Take little amount of dough make the small smooth ball of dough and roll them out into 3 to 4 inch circle add a spoon of potato filling in the center, slightly seal the dough with your fingers now grease some oil on the filled dough then with the help of rolling pin roll it into the round shape paratha, make sure you are evenly applying pressure to all side.  

Ø  Slightly take the rolled parartha on your palm and place it to the heated skillet turn the heat on the medium flame, flip it after 1 minute by using spatula and coat some oil on the top of the parartha and again flip it and coat some oil over the other side of paratha and roast it until it becomes crispy if you like crispy paratha. Likewise repeat the same process for remaining dough.

Ø  Serve it hot with raita or curd or pickle.