Okay, so I was craving something comforting and familiar the other day, and my mind immediately went to Aloo Paratha! Nothing beats a warm, spiced potato-filled flatbread, right? It’s one of those dishes that just feels like home, no matter where I am.
Aloo Paratha - The Quick & Easy Way
This recipe is all about speed and simplicity. No complicated techniques, just good, honest flavors. Perfect for a quick lunch, a satisfying breakfast, or even a light dinner.
Here’s what you’ll need:
Ingredients:
For the Dough:
2 cups whole wheat flour (atta)
1 cup warm water
1 tbsp oil
Salt to taste
For the Filling:
2-3 medium sized boiled potatoes, peeled and mashed
1 small onion, finely chopped
1-2 green chilies, finely chopped (adjust to your spice preference)
1 tsp ginger-garlic paste
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala
1 tbsp chopped cilantro
Salt to taste
Oil or ghee for cooking
Instructions:
- Prepare the Dough: In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add warm water and knead into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for the gluten to relax, resulting in softer parathas.
- Prepare the Filling: While the dough rests, prepare the filling. In a bowl, combine the mashed potatoes, chopped onion, green chilies, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, cilantro, and salt. Mix well until everything is evenly incorporated. Taste and adjust the seasoning as needed. The filling should be flavorful and slightly spicy.
- Assemble the Parathas: Divide the dough into equal-sized portions. Roll each portion into a smooth ball. Take one ball and flatten it slightly. Using a rolling pin, roll it into a small circle, about 3-4 inches in diameter. Place a generous spoonful of the potato filling in the center of the circle.
- Seal the Paratha: Bring the edges of the circle together to cover the filling completely. Pinch the edges tightly to seal them, ensuring that there are no openings. Gently flatten the stuffed ball with your hands.
- Roll the Paratha: Dust the rolling surface with some flour. Using a rolling pin, gently roll the stuffed ball into a larger circle, about 6-8 inches in diameter. Be careful not to apply too much pressure, as this could cause the filling to leak out. If the dough sticks to the rolling pin, dust with more flour. Aim for a uniform thickness throughout the paratha.
- Cook the Paratha: Heat a flat griddle or tawa over medium heat. Once the griddle is hot, carefully place the rolled paratha on it. Cook for a minute or two, or until the bottom side starts to develop light brown spots. Flip the paratha and cook the other side for another minute or two.
- Add Oil/Ghee: Drizzle a teaspoon of oil or ghee around the edges of the paratha. Cook for another minute or two on each side, pressing gently with a spatula to ensure even cooking and a golden brown color. The paratha should puff up slightly.
- Serve: Remove the cooked aloo paratha from the griddle and serve hot with yogurt, butter, or your favorite pickle. Repeat the process with the remaining dough and filling.
That’s it! Flaky, flavorful, and oh-so-satisfying Aloo Paratha ready to enjoy. I hope you love this recipe as much as I do!
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Easy & Quick Aloo Paratha Veg Recipes, Indian Food Recipes, Ethnic
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Easy & quick aloo paratha veg recipes, indian food recipes, ethnic. Easy & quick aloo paratha veg recipes, indian food recipes, ethnic …