Craving a taste of India right in your kitchen? Get ready to embark on a culinary adventure with a dish that’s both comforting and incredibly flavorful: Aloo Paratha! This isn’t just any flatbread; it’s a warm, stuffed delight that’s sure to become a family favorite. Let’s dive into the delicious world of Aloo Paratha!
Aloo Paratha Indian Gujarati Homemade Dish
Imagine biting into a soft, golden-brown paratha, revealing a spiced potato filling that’s bursting with flavor. That’s the magic of Aloo Paratha! This dish is a staple in Indian cuisine, especially in the North, and it’s enjoyed for breakfast, lunch, or dinner. It’s incredibly versatile and can be customized to your liking with various spices and seasonings.
Ready to roll up your sleeves and make some Aloo Paratha? Here’s what you’ll need:
Ingredients:
**For the Dough:** * 2 cups whole wheat flour (atta) * 1 teaspoon salt * 1 tablespoon oil or ghee * ¾ cup warm water (approximately, adjust as needed) **For the Potato Filling:** * 2 large potatoes, boiled, peeled, and mashed * 1 small onion, finely chopped * 1-2 green chilies, finely chopped (adjust to your spice preference) * 1 teaspoon ginger-garlic paste * 1 teaspoon red chili powder * 1 teaspoon coriander powder * ½ teaspoon turmeric powder * ½ teaspoon garam masala * ½ teaspoon amchur powder (dry mango powder) * 2 tablespoons chopped cilantro * Salt to taste * 1 tablespoon oil ### Instructions:
**Making the Dough:** 1. In a large bowl, combine the whole wheat flour and salt. 2. Add the oil or ghee and mix well, rubbing it into the flour until it resembles breadcrumbs. 3. Gradually add the warm water, mixing until a soft, pliable dough forms. Don’t add all the water at once; adjust as needed. 4. Knead the dough for 5-7 minutes until smooth and elastic. 5. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making the parathas softer. **Preparing the Potato Filling:** 1. In a pan, heat the oil over medium heat. 2. Add the chopped onion and green chilies and sauté until the onions are translucent. 3. Add the ginger-garlic paste and sauté for another minute until fragrant. 4. Add the mashed potatoes, red chili powder, coriander powder, turmeric powder, garam masala, amchur powder, and salt. 5. Mix well and cook for 2-3 minutes, stirring constantly, to allow the spices to blend with the potatoes. 6. Stir in the chopped cilantro and remove from heat. Let the filling cool slightly before using. **Assembling and Cooking the Parathas:** 1. Divide the dough into equal-sized balls (about 8-10). 2. Divide the potato filling into equal-sized portions as well. 3. Roll out one dough ball into a small circle (about 4-5 inches in diameter). 4. Place a portion of the potato filling in the center of the circle. 5. Bring the edges of the dough circle up and around the filling, pinching them together to seal it tightly, forming a ball again. 6. Gently flatten the ball with your hands. 7. Dust the working surface and the dough ball with flour. 8. Using a rolling pin, gently roll out the dough ball into a paratha (about 6-8 inches in diameter). Be careful not to press too hard, or the filling may leak out. 9. Heat a flat griddle or tawa over medium heat. 10. Carefully place the paratha on the hot griddle. 11. Cook for 1-2 minutes on one side, until lightly golden brown. 12. Flip the paratha and cook for another 1-2 minutes. 13. Drizzle some oil or ghee around the edges of the paratha and cook until both sides are golden brown and crispy. 14. Remove the paratha from the griddle and serve hot with yogurt, butter, pickle, or chutney. Enjoy your homemade Aloo Paratha! It’s a truly rewarding experience to create this delicious dish from scratch. Feel free to experiment with different spices and herbs to customize the flavor to your liking. Happy cooking!
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