Aloo paratha is a flat Indian bread with spicy potato stuffing. But what i'll be showing you is a slightly different version of this paratha. Some people find it difficult when rolling a dough which is stuffed with the potato filling. The stuffing comes out of the dough when rolling them. But making the paratha which i'll be showing will rule out this problem. These parathas come out really soft, tasty and easy too.
The end result of this recipe is simply superb. Its a great breakfast and a lunch box recipe..
You'll need the following ingredients..
3 large potatos, peeled, cut into chunks and boiled in water till soft
1 Onion, Finely chopped
1 1/2 cup Whole wheat flour
1 tsp Ginger Garlic paste
1/4 tsp turmaric powder
1/2 tsp Chilli powder
1/2 tsp Garam masala powder
1/4 tsp Amchur powder (or 1/2 tsp Lemon juice)
1/2 cup Coriander leaves, chopped
Salt to taste
1 tsp sugar
2 Tbsp oil
Water to knead
Take 1 tbsp oil in a pan and fry chopped onion with a pinch of salt till golden brown and soft. Add ginger garlic paste and fry for another minute.
Add the boiled potatoes, turmaric powder, chilli powder, garam masala powder, amchur powder, salt to taste and a tsp of sugar. Mix them well.
(Keep the salt content of the potato masala a little more because we'll be combining this masala with the flour)
Add coriander leaves and lemon juice(if you're not using the amchur powder). Fry for a minute till the mixture looks dried and mash this entire mixture using a potato masher. Keep it aside and let cool.
Now mix the potato mixture with the flour. Add a tbsp of oil. Add sufficient water and knead well to form a soft pliable dough.
Now take about a handful of this dough and make small balls using your hands.
Keep a small plate with some flour to dust the dough when rolling.
Now flatten the dough balls with both your hands and place them on the plate with the flour. Coat the dough with the flour on both the sides. Place it on a clean surface and start rolling them. Do not put too much pressure while rolling. Use extra flour if it starts sticking to the surface when rolling. Roll them into thin circles.
place the rolled dough on a hot griddle. When small bubbles start appearing on the surface, flip it and brush a tsp of oil on the surface. Flip it again and brush another tsp of oil on the other side. Fry them well on both the sides. Take it off the griddle when they turn golden brown.
Soft Aloo parathas are ready. They taste great when served with curd and pickle.