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Aloo Paratha Recipe

Imagine sinking your teeth into a flaky, golden-brown paratha, the soft potato filling bursting with flavor. It’s a symphony of textures and tastes that will leave you craving more. This recipe is easy to follow, even for beginner cooks, and it promises a truly satisfying result. Let’s get cooking!

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta)
• 1 teaspoon salt
• 1 tablespoon oil
• Water, as needed (around ¾ cup)

For the 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, grated
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon amchur (dried mango powder) - optional, but adds a lovely tang
• Salt to taste
• 2 tablespoons chopped cilantro (coriander leaves)
• 2 tablespoons oil for cooking

Instructions:

Making the Dough:

1. In a large bowl, combine the whole wheat flour and salt.
2. Add the oil and mix well.
3. Gradually add water, a little at a time, kneading until a soft, pliable dough forms. The dough should not be sticky.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer parathas.

Preparing the Filling:

1. In a bowl, combine the mashed potatoes, chopped onion, green chilies, grated ginger, red chili powder, coriander powder, garam masala, amchur (if using), salt, and cilantro.
2. Mix everything well until all the ingredients are evenly distributed. Taste and adjust the seasoning as needed. The filling should be flavorful and slightly spicy.

Assembling and Cooking the Parathas:

1. Divide the dough into equal-sized portions (about 8-10). Roll each portion into a smooth ball.
2. On a lightly floured surface, roll out one dough ball into a small circle (about 4-5 inches in diameter).
3. Place a generous spoonful of the potato filling in the center of the circle.
4. Bring the edges of the circle together to enclose the filling, pinching them tightly to seal. You should have a filled ball.
5. Gently flatten the filled ball and dust it with flour.
6. Using a rolling pin, carefully roll out the paratha into a larger circle (about 6-8 inches in diameter). Be gentle to avoid tearing the dough. If the filling starts to come out, dust with more flour.
7. Heat a flat griddle or tava over medium heat.
8. Carefully place the rolled-out paratha on the hot griddle.
9. Cook for about 1-2 minutes on each side, or until lightly golden brown spots appear.
10. Drizzle a little oil (about ½ teaspoon) around the edges of the paratha.
11. Flip the paratha and cook the other side until golden brown and crisp.
12. Remove the paratha from the griddle and serve immediately.

Serving Suggestions:

Aloo paratha is delicious on its own, but it’s even better when served with:

• Fresh yogurt (dahi)
• Pickle (achar)
• Butter or ghee
• A cup of hot chai (tea)

Enjoy your homemade Aloo Paratha! Feel free to experiment with different spices and adjust the recipe to your liking. Happy cooking!

Aloo Paratha Recipe - Kitchen Cookbook

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