aloo paratha recipe with all purpose flour Aloo paratha recipe

Okay, okay, so you want Aloo Paratha, yeah? The BEST comfort food, trust me! This is how my grandma used to make it, so it’s gotta be good!

Aloo Paratha - The Real Deal!

Look at this! Golden brown, puffy, and filled with spicy, mashed potatoes. Mouthwatering, isn’t it? This isn’t just any Aloo Paratha, this is *the* Aloo Paratha. Let’s get cooking! It’s easier than you think, promise!

Now, listen carefully. You’re going to need these things. Don’t skip anything! Okay, maybe you can skip the chili powder if you’re a baby. But seriously, don’t!

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta) - the good stuff!
• 1/2 teaspoon salt - just a pinch!
• 1 tablespoon oil - vegetable or canola is fine.
• Water - enough to make a soft dough.

For the Potato Filling:

• 4 medium-sized potatoes - boiled, peeled, and mashed. Make sure they are smooth!
• 1 medium onion - finely chopped.
• 1-2 green chilies - finely chopped (or less if you’re scared).
• 1 teaspoon ginger-garlic paste - gotta have that flavor!
• 1/2 teaspoon red chili powder - for the kick!
• 1/2 teaspoon turmeric powder - for the color!
• 1/2 teaspoon coriander powder - for the aroma!
• 1/4 teaspoon garam masala - the secret ingredient!
• 1/4 teaspoon amchur powder (dry mango powder) - for a little tang!
• Salt to taste - don’t be shy!
• Fresh coriander leaves - chopped (a generous handful).

Instructions:

Alright, now the fun part! Follow these steps closely, okay?

1. Make the Dough: In a big bowl, mix together the flour, salt, and oil. Add water little by little, kneading it into a soft, pliable dough. Cover it with a damp cloth and let it rest for at least 30 minutes. This is important! It lets the gluten relax and makes the parathas softer.
2. Prepare the Filling: While the dough is resting, get your filling ready. In a bowl, mix together the mashed potatoes, chopped onion, green chilies, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, salt, and chopped coriander leaves. Mix it all up real good! Make sure everything is evenly distributed. You don’t want all the chili powder in one bite!
3. Assemble the Parathas: Divide the dough into equal-sized balls. About the size of a small lime. Roll out one ball into a small circle. Place a generous spoonful of the potato filling in the center of the circle.
4. Seal the Paratha: Bring the edges of the circle together to cover the filling, pinching them tightly to seal. Gently flatten the ball and dust it with flour.
5. Roll out the Paratha: Now, using a rolling pin, gently roll out the paratha into a larger circle. Be careful not to press too hard, or the filling might come out! Keep dusting it with flour to prevent sticking. Aim for a nice, even thickness.
6. Cook the Paratha: Heat a flat pan (tawa) over medium heat. Place the paratha on the hot pan and cook for a minute or two, until it starts to get light brown spots. Flip it over and cook for another minute or two.
7. Add Ghee/Oil: Now, drizzle some ghee (clarified butter) or oil around the edges of the paratha. Cook for another minute or two on each side, pressing down gently with a spatula to ensure even cooking and get that beautiful golden-brown color.
8. Serve and Enjoy: Remove the paratha from the pan and serve it hot with yogurt, butter, pickle, or just eat it plain! It’s delicious any way you like it!

See? Not so hard, right? Now go make some Aloo Paratha and make your tummy happy!

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