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Tuesday 21 November 2017

Aloo Paratha (Stuffed Potato Flat Bread)


          
          Aloo Paratha is the simplest and the most favoured breakfast enjoyed by one and all. It is a much preferred breakfast in most of the North Indian homes, especially in Punjab. It is also a common menu in all dhabas and in Indian restaurants worldwide. They can be enjoyed any time of the day. Wholesome and filling, they are a great lunch box meal too. Relish them hot along with butter, yogurt or pickles.








  • 1 cup whole wheat flour (makes 3-4 parathas)
  • pinch of salt
  • 1 tbsp. ghee
  • 2 potatoes, boiled & mashed
  • 1 tbsp. oil
  • 1/2 tsp. carom seeds (ajwain)
  • pinch of salt
  • 1/2 tsp. roasted cumin powder
  • 1/4 tsp. garam masala powder
  • 1/2 tsp. pepper powder
  • oil to shallow fry 








          Knead a dough by mixing the whole wheat flour, salt, ghee and required quantity of water. Cover with a wet cloth and keep aside for 10-15 minutes.

          Heat 1 tsp. oil and temper with carom seeds. Then add the boiled potato and all the dry spices. Sauté on a medium flame till it is dry. Keep aside to cool down.

          Divide the dough and the potato filling into equal portions. Roll out each dough into a small poori by dusting some flour.

          Spoon the potato filling in the centre and close all edges. Roll out into a paratha by dusting some more flour. Make similar stuffed parathas.

         Heat some oil on a tawa and shallow fry the prepared parathas on both sides till light golden in colour. Serve them hot with any side dish, pickles, raita, yoghurt or butter.






















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