Cold Winter mornings and 'aloo paratha' for breakfast is an unbeatable combination. All of us at home love Aloo paratha and occasionally we even drive a 50-60 kilometers to taste the world famous 'Murthal Parathas'. Being inspired by tasting/experiencing the most authentic aloo parathas, I try my level best to get the authentic Punjabi Aloo paratha taste and texture.
I have earlier shared the recipe for Mooli parathas ( radish parathas) and would like to quote a few lines from that post "Parathas are slightly thicker than the phulkas and are toasted on a hot tawa with ghee . Before serving they are often smeared with homemade white butter.There are so many different types of parathas that you can make with various vegetables, nuts and dairy products. Parathas can be had through out the day as either a breakfast, lunch or dinner. It is a filling bread and can be packed for school or office . Also an important lesson that I have learnt in making any form of Indian flatbread is that 'Practise' is the key to getting the shape, size and taste right. Also use a lot of seasonal fresh produce as the stuffing."
Aloo Paratha | Potato Paratha:
Preparation time : 1 hour
Cooking time : 20 minutes
Serves : 4
Special Equipment/ vessel: Tawa/pan
1 Cup = 250 ml Cup
For the dough:
For the filling :
2 large potatoes ( boiled ,peeled and mashed)
1/4 teaspoon red chilli powder
1/4 teaspoon turmeric ( optional)
1 -2 teaspoons finely chopped Cilantro
2-3 green chillies ( finely chopped or paste form)
juice of 1/2 lemon
salt to taste
Ghee/Butter/Oil for toasting
1. Prepare the dough as you make for Chapathi .
2. For making the filling, boil the potatoes ,peel, mash and add the other ingredients given under 'for the filling' and mix well.
3. You can divide the filling into smaller portions , roll and make them into smaller balls that will be convenient for you to fill and make the parathas.
To prepare the aloo paratha:
1. Divide the dough into smaller portions.
2. Shape them into balls.
3. Roll out a portion of the dough on a lightly floured board into a 3" circle.
4. Place the filling in the centre of the circle and pull up the dough, pinch and cover the filling.
5. Now, place this between your palms and flatten it with gentle pressure to make a small circle with uniform thickness.
6.Dust your working board with flour , coat both sides of the paratha with flour and gently roll out the paratha into 6"circle.
TIP: Place some flour in a wide plate while rolling the dough. As and when the paratha stick even lightly to the working board, dust both sides of the dough with flour and then continue rolling. Roll the paratha gently, do not press hard while rolling.
7. Place the paratha in a hot tawa and cook them in medium flame by brushing oil or ghee. Refer here for stepwise pictures.
8. Repeat the same procedure for the rest of the parathas.
Serve hot with Achaar(pickle) and dahi.
Happy Cooking !
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