Recipe:
Cuisine: Indian Vegetarian
Category: Paratha
Preparation time: 10 minutes
Cook Time: 20-25 minutes
Serving Size: 8 parathas
Author: Bhumika Joshi
Ingredients:
- For Potato filling
- 6 small Potatoes (approx 300 gms)
- 1 small Onion finely chopped
- 1 inch Ginger grated
- 1 Green chili finely chopped
- 1 tbsp oil for frying masala
- 1/2 tsp cumin seeds
- 1 pinch asafoetida
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chili powder
- 1 tsp coriander powder
- 1/2 tsp amchoor (dry mango powder) powder
- 1/2 tsp kasoori methi
- 2 tbsp fresh coriander finely chopped.
- Salt as per taste
- For paratha
- 2 cups Wheat flour
- Salt as per taste
- Water for kneading
- Oil/Ghee as required
Method:
- Boil potatoes in pressure cooker or microwave. (I used the microwave)
- Let them cool then peel and mash.
- Heat oil in a pan and add cumin seeds till they crackle. Add pinch of asafoetida, add the ginger and green chili.
- Saute for a minute and add chopped onions. Saute till the onions change color. This usually take 2-3 minutes.
- Now add the dry masalas (like turmeric, kashmiri red chili powder, coriander powder and amchur powder).
- Mix well and add kasuri methi. Now add the mashed potatoes and combine everything well. Let the mixture sit on low flame for 3-4 minutes and then let it cool down.
- Meanwhile prepare for the dough.
- Put the wheat flour in a large bowl and add salt.
- Add water gradually to make it into a soft dough. Let it rest for 15 minutes.
- Now divide the dough into small balls and roll them using a rolling pin to make 3-4 inch diameter circle.
- Place a spoonful of potato filling in the center.
- Now start pleating the rolled dough as shown in the picture below and pinch to make a tight seal and take off the excess dough.
- Flatten it and roll using dry flour on both sides for about 6 inches diameter.
- Place the paratha on hot tava and let it cook on one side for a minute. Flip and put oil /ghee on both the sides one by one and roast it well.
- Your aloo parathas are ready to be served with masala yogurt and coriander mint chutney.
Handy tips
- When Boiling the potatoes in pressure cooker make sure that they don't stay in water for long time since they will soak water and the filling will be soggy.
- Boiling them in microwave is recommended. It took mine 10 mins on high power microwave setting.
- The dough for parathas should not be very stiff otherwise the parathas will break while rolling. Make a soft dough which is easily pliable.
- Finally, I personally feel that cooking the ingredients gives a better taste to parathas as compared to the raw masalas mixed in boiled potatoes.
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