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Tuesday, July 21, 2009

Aloo Paratha

  • Potatoes (medium size) - 5
  • Green Chili - 2 (finely chopped)
  • Ginger - 2 tsp (chopped)
  • Shallots - 4 (finely chopped)
  • Cilantro/Coriander leaves - 2 tsp (chopped)
  • Cumin Powder - 1/2 tsp
  • Chat Powder - 1/2 tsp [optional]
  • Amchur - 1/2 tsp [optional]
  • Garam masala - 1/2 tsp
  • Salt to taste
  • Olive Oil - 2 tsp
  • Cumin seeds - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Ajwain - 2 tsp [optional]
For Dough
  • Wheat flour - 3 cup
  • Water (warm) - 1 1/2 cup
  • Salt to taste
  • Oil - 3 tsp [optional]
(Makes 15 parathas)
  • Pressure cook potatoes for 4 whistles
  • Once the steam goes off, open the lid and peel the skin off.
  • In a Kadai, add oil and when it is hot add cumin seeds, ajwain, asafoetida ginger,chopped chili (one by one) and saute.
  • Then add chopped shallots and suate.
  • Add mashed potatoes and mix well. Then add cumin powder, chat masala, amchur, salt, garam masala and mix it well.
  • Cook for 5 minutes and remove from flame. Let it cool.

  • Meanwhile prepare dough for parathas. In a large bowl, add wheat flour, salt and then add warm water gradually kneading the dough. Knead it well so that the parathas come out softly.
  • Make small balls of the potato masala. Take a portion of dough little bigger that potato balls. Roll the dough couple of times into a small circle. Dust it with flour if you feel the dough sticks to the chappati maker.

  • Place the potato balls and cover it from all sides to form like a droplet. Then press it from the top to . Dust it with chapati flour and keep aside. Once we are done with all the potato balls. Then take the stuffed dough and roll it into thin layer. I prefer the paratha to be thin so I roll it to bigger circle. If you prefer it as thick then roll the dough into smaller circle. Sometimes its difficult for us to get the paratha in the circular shape that is ok, it happens to me too :-))

  • Heat the tawa/skillet, then fry the paratha one by one adding ghee, butter or oil. I prefer it with ghee as it would nullify the effects of green chilis and spices in paratha.

  • Serve hot parathas with any dhal or kurmas/masalas or plain curd. I prefer it with simple dhal and curd than any spicy kurmas.
  • I have used Olive Oil in my preparation, but we can substitute with any other oil of your choice.