Aloo Paratha

Paratha 707 Last Update: Nov 05, 2019 Created: Nov 05, 2019

• Serves: 5 People
• Prepare Time: 20 min
• Cooking Time: 15 min
• Calories: 215
• Difficulty: Medium

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Aloo Paratha | This is Indian stuffed bread wherever the outer layer is created from whole flour and stuffing is spiced potato mixture.

Ingredients

• 1/4 teaspoon cumin powder
• 1/4 teaspoon garam masala
• 1 green chilli, finely chopped
• 2 tablespoons finely chopped cilantro
• 3/4 teaspoon salt, or adjust to taste
• 3-4 teaspoons oil, to cook the paratha
• 2 medium potatoes, 1 cup mashed potatoes (aloo)
• 1/4 teaspoon ajwain, also known as carom seeds
• 1/4 teaspoon amchur, also known as dry mango powder
• 1/8 teaspoon red chilli powder, or adjust to taste
• Dough
• 1/4 teaspoon salt
• water, to knead the dough
• 1 teaspoon vegetable oil
• 1.5 cups atta, also known as durum whole wheat flour

Directions

1. Make the dough
2. In a bowl combine along with whole flour (atta), oil and salt. Add water very {little} by little and blend.
3. Knead to create a sleek and soft dough. cowl and let the dough rest for 15-20 minutes.
4. Divide the dough into 4-6 equal components.
5. Make the filling
6. To make the filling, mash the stewed potatoes and transfer to a bowl.
7. Add cut cilantro, salt, ajwain, cut inexperienced chilli, cumin powder, chat masala, garam masala powder, amchur and red flavouring.
8. Mix until everything is well combined. The stuffing is currently prepared.
9. Make the paratha
10. Take one in all the dough balls and mistreatment your kitchen utensil roll it into a circle. Apply very little oil (optional) everywhere the rolled dough.
11. Place 2-3 tablespoons of stuffing within the centre. do not fill else it'll be troublesome to roll.
12. Bring all the perimeters along and pinch to seal the perimeters.
13. Flatten the dough ball mistreatment your hands.
14. Now mistreatment your kitchen utensil, roll the dough to a circle of 7-8 in. diameter. The trick here is to use equal pressure whereas rolling. If you are doing that, your paratha can flip spherical mechanically.
15. Transfer the rolled paratha onto the recent Tawa.
16. Cook the facet for a second or 2 then turn. Apply oil [around 1/4 teaspoon] on the half-cooked facet and flip once more.
17. Now apply oil on the opposite facet moreover. Press with a spatula and cook the paratha until each side has golden brown spots on them.
18. Repeat with the remaining dough balls.
19. Serve aloo paratha hot with butter, pickle and a cup of chai!

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