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This needs no explanation. Aloo paratha is most popular paratha recipe from Punjab.
Spicy potato mixture is used as a stuffing for this Indian flat bread. There are many ways of making potato stuffing. This one is very easy and quick to make. I have made the stuffing with only potatoes and some spices.
Amchur or dried mango powder is used to make it slightly tangy. Alternately you can add some lemon juice.
Ingredients For stuffing:
Potatoes - 500 grams (5 small to medium) or 2 cups boiled, mashed
Green chilies - 2, chopped finely
Ginger - ½ inch piece, grated
Cilantro or coriander leaves - few, chopped finely
salt - to taste
Garam masala - ½ teaspoon
Amchur powder (dried mango powder) - 1 teaspoon
Red chili powder - 1 teaspoon
Cumin powder - ½ teaspoon
For Outer layer:
Whole wheat flour (chapati atta) - 2 cups
Oil - 2 tablespoons
salt - to taste
Water - ¾ cup + few more tablespoons
Atta - little extra on side for rolling the paratha
Oil - to fry paratha
Butter - a dollop to serve on top of paratha, optional
Mint chutney or coriander chutney - to serve on side
Yogurt - to serve on side
Boil the potatoes in the pressure cooker till it is soft. Remove it and let it cool to touch. While its cooling make the dough.
Take atta, salt and oil in a bowl. mix well and start adding little water at a time and knead into soft and smooth dough.
Cover it and let it rest for 15 minutes. Meanwhile make the stuffing.
Now potatoes are cool to handle. peel the skin. Mash it well.
Add rest of the stuffing ingredients and mix well.
divide it into 8 equal portions.
Again knead the dough to smooth it out and divide it into 8 equal portion. make smooth ball and flatten it out.
Take one flatten ball, roll into 3-4 inch diameter circle. Put the stuffing inside and seal it by gathering the edges into the center.
Flatten it using hand and roll into 6 inch diameter circle. Use fry flour to make rolling easy.
Heat the tawa to fry the paratha.
Fry the paratha on hot tawa, repeat the same process for rest of the paratha.
Taste – salty, medium spicy
Shelf life – Best served fresh or the day its made. It can stay good for next day at room temperature.
Serving suggestions – It is served with chutney and yogurt as a breakfast or brunch. It can be a perfect light meal or dinner with raita or pickle. It is good for kids or adult’s lunch box.
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