aloo paratha recipe in english pdf Aloo paratha

Okay, so I discovered this amazing recipe the other day, and I just HAD to share it. I’ve been trying to broaden my culinary horizons lately, and this one is a total game-changer. It’s called Aloo Paratha. I know, the name sounds a bit exotic, but trust me, it’s surprisingly easy to make and absolutely delicious! Think of it as a savory, stuffed flatbread. Perfect for a weekend brunch or even a light dinner.

Aloo Paratha - A Delicious Stuffed Flatbread

Imagine biting into a warm, soft flatbread filled with a spiced potato mixture. The subtle heat of the spices combined with the comforting taste of potatoes…it’s just *chef’s kiss*. Seriously, you need to try this. Here’s a little sneak peek:

Now, let’s get down to the nitty-gritty. Here’s what you’ll need to make this amazing dish:

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta) - You can find this at most well-stocked grocery stores, or even online.
• 1 teaspoon salt
• 1 tablespoon oil (vegetable or canola work great)
• ¾ cup warm water (approximately, you might need a little more or less)

For the Potato Filling:

• 2-3 medium potatoes, boiled, peeled, and mashed (russet potatoes are my go-to!)
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference – I usually use one because I’m a bit of a wimp when it comes to heat!)
• 1 teaspoon ginger paste
• ½ teaspoon garam masala
• ½ teaspoon red chili powder (optional, for extra heat)
• ½ teaspoon coriander powder
• ½ teaspoon amchur powder (dry mango powder, adds a lovely tang - if you can’t find it, a squeeze of lemon juice will do in a pinch!)
• 2 tablespoons chopped cilantro
• Salt to taste
• 2-3 tablespoons oil or ghee for cooking the parathas

Alright, now for the fun part – making the actual parathas! Don’t worry, it’s easier than it looks. Just follow these steps:

Instructions:

1. Make the Dough: In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add warm water, mixing until a soft, pliable dough forms. Knead the dough for about 5-7 minutes until it’s smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is important for the dough to relax and make rolling easier.
2. Prepare the Potato Filling: In a separate bowl, combine the mashed potatoes, chopped onion, green chilies, ginger paste, garam masala, red chili powder (if using), coriander powder, amchur powder (or lemon juice), cilantro, and salt. Mix well until everything is evenly combined. Taste and adjust the seasoning if needed.
3. Assemble the Parathas: Divide the dough into equal-sized balls (about the size of a golf ball). Divide the potato filling into equal-sized portions as well.
4. Stuff the Parathas: Roll out one dough ball into a small circle (about 4 inches in diameter). Place a portion of the potato filling in the center of the circle. Gently bring the edges of the dough together to cover the filling completely, pinching them to seal.
5. Roll Out the Parathas: Dust a clean surface with flour. Gently roll out the stuffed dough ball into a slightly larger circle (about 6-8 inches in diameter). Be careful not to apply too much pressure, as the filling might leak out.
6. Cook the Parathas: Heat a flat griddle or tawa over medium heat. Place the rolled-out paratha on the hot griddle and cook for about 1-2 minutes on each side, or until lightly golden brown spots appear.
7. Cook with Oil/Ghee: Drizzle a little oil or ghee around the edges of the paratha and cook for another minute or two on each side, pressing gently with a spatula to ensure even cooking. The paratha should be golden brown and slightly crispy.
8. Serve: Remove the cooked paratha from the griddle and serve hot with yogurt, butter, or your favorite pickle. I personally love mine with a dollop of plain yogurt!

There you have it! Aloo Paratha – a surprisingly simple and incredibly satisfying dish. Give it a try, and let me know what you think! I promise you won’t be disappointed.

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