Craving a delicious and satisfying Indian breakfast? Look no further than the humble yet mighty Aloo Paratha! These golden-brown flatbreads, stuffed with a flavorful potato mixture, are a true comfort food. Get ready to roll up your sleeves and embark on a culinary adventure that will tantalize your taste buds.
Aloo Paratha Recipe - Kitchen Cookbook
This recipe will guide you through creating the perfect Aloo Paratha, from preparing the dough to crafting the spiced potato filling and finally, cooking them to perfection. Let’s get started!
Ingredients for the Dough:
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1 tablespoon oil
- Water, as needed
Ingredients for the Potato Filling:
- 4 medium-sized potatoes, boiled, peeled, and mashed
- 1 medium-sized onion, finely chopped
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon amchur powder (dry mango powder)
- 2 tablespoons chopped cilantro
- Salt to taste
- Oil or ghee for cooking
Instructions:
- Prepare the Dough: In a large bowl, combine the whole wheat flour and salt. Add the oil and gradually add water, kneading until a soft and pliable dough forms. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period is crucial for gluten development, resulting in softer parathas.
- Prepare the Potato Filling: While the dough is resting, prepare the potato filling. In a bowl, combine the mashed potatoes, chopped onion, green chilies, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, garam masala, amchur powder, cilantro, and salt. Mix well to combine all the ingredients evenly. 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 (about 12-14). Roll each portion into a smooth ball. Take one ball and flatten it slightly with your fingers. Using a rolling pin, roll it into a small circle, about 4-5 inches in diameter.
- Stuff the Parathas: Place a generous spoonful of the potato filling in the center of the rolled-out circle. Bring the edges of the dough together to enclose the filling completely. Pinch the edges to seal tightly, ensuring no filling escapes. Gently flatten the stuffed ball with your palms.
- Roll Out the Parathas: Dust the working surface with some flour. Gently roll out the stuffed ball into a thin circle, about 6-7 inches in diameter. Be careful not to apply too much pressure, as this may cause the filling to burst out. If the dough sticks to the surface, dust it with more flour.
- Cook the Parathas: Heat a flat griddle or tawa over medium heat. Once the griddle is hot, carefully place the rolled-out paratha on it. Cook for a minute or two, or until the bottom side is lightly golden brown. Flip the paratha and cook the other side for another minute.
- Add Oil or Ghee: Drizzle a little oil or ghee on both sides of the paratha. Cook, pressing gently with a spatula, until both sides are golden brown and crispy. This ensures even cooking and a beautiful golden-brown color.
- Serve Hot: Remove the cooked paratha from the griddle and serve immediately. Repeat the process with the remaining dough and filling.
Aloo Parathas are best enjoyed hot, served with a dollop of butter or ghee, yogurt, pickle, or chutney. They make a hearty and satisfying breakfast, brunch, or even a light meal. Feel free to experiment with the filling by adding other vegetables like peas or cauliflower. Enjoy!
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