Alu Paratha

 

 

  Have nothing to say am just excited that at last I can make yummy Paratha’s . I was always sacred to make chapatis and paratha’s but now I can make all types and it has become my sons favorite food. Any time you ask him what he wants to eat…he will say , “Paratha with Butter ” :-). 

 

For those who are still struggling with Paratha’s hope this simple steps solves your problem.

Makes 6 Parathas.

 

Ingredients:

 

Dough:

 

1 cup whole-wheat flour
1/2 cup water (Use more as required)
Pinch of salt

Potato Filling

 

2 medium potatoes
1/4 teaspoon salt
1/2 teaspoon cumin seeds (Jeera)
2 tablespoons chopped cilantro (green coriander)
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchur powder (optional)

1/2 teaspoon coriander powder.

1/2 teaspoon cumin powder.

1 chopped chilli (optional)
1/4 cup whole-wheat flour for rolling
Ghee/Oil to cook

Method:Dough

 

1.Mix flour, salt and water together to make soft dough( Knead the dough for a few minutes on a lightly greased surface).
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

 

Filling1.Boil 2 medium potatoes .. Let the potatoes cook until they are soft and can be mashed easily.

2.Once tender, remove them from the water and let them cool down. 

3.Mash the potatoes.

4.Mix cumin powder,coriander powder,amchur powder,green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

 

Paratha

DIRECTIONS TO ROLL THE PARATHA WITH THE FILLING
1.Divide the dough and potato mixture into 6 equal parts and make balls.

2.The potato balls should be bigger than the dough balls.

 

3.Roll the dough into 3 inch diameter circles.

4.Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Repeat the same.
Let them settle for 2 minutes and then roll them .

 

 

DIRECTIONS TO FRY THE PARATHA

1.Heat a flat pan on medium heat.
2.To make it easier to roll the balls, first roll them in dry whole-wheat flour.
3.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. 4.Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
5.Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.
Then flip the paratha over.

6.After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
7.Cool the parathas on a wire rack so they don’t get soggy.

Serving

 

Parathas can be served with tomato chutney, plain yogurt or spicy pickle.