Aloo Paratha/ Potato Stuffed Indian Bread
First thought that comes to your mind when you hear the word "Aloo Paratha" is time consuming or rather too much of mess. But its not always the same, for me when I hear the word Aloo Paratha I immediately feel comfort food. Its quick, healthy and stomach filling rather than having something like chips and fries. But before we get to the recipe lets have a look at the origin of this dish. Its mainly prepared in India and Pakistan. Its prepared in Northern, Central and Northeast regions of India. There are different ways of preparing it, all regions have their unique way of preparing this particular dish. Let me show you the way we as kids have grown eating them.
Ingredients:
4 cups of wheat flour
4 Boiled Potatoes
1 tbsp Ginger Garlic Paste
1 Green Chilli chopped
1 tsp Turmeric powder
2 tbsp oil
Coriander chopped
Salt to taste
Preparation:
Knead the dough the same way you do for rotis. I always knead little more dough incase there is more demand for parathas. Once done keep it aside covered.
Peel the boiled potatoes and heat a pan on medium flame. While the oil is heating up smash all potatoes. Add salt to the smashed potatoes before you put it in the pan for cooking. Adding salt at this step helps it to spread evenly rather than getting it being at few areas.
Once oil heats up add ginger garlic paste to the oil. Also add turmeric powder and keep the flame low, as you do not want to burn the spice.
Immediately after few seconds add green chillies followed by smashed potatoes.
Give all ingredients a good mix.
Continue to cook for 7-10 mins on low flame. Remove from flame and let it cool completely.
When the mixture cools down, heat the pan on medium flame.
Now make bigger than the usual balls of dough. Make sure the balls are big enough, so that when you stuff the mixture it covers everything.
Follow the pictures for more clear idea.
Make small roti which can hold enough mixture and later help to cover it evenly on all sides. Add dry flour and make small paratha.
Once the pan is heated enough put the paratha on the pan and cook it either with oil or ghee until it turns golden brown.
Serve it with green chutney or curd.
Ingredients:
4 cups of wheat flour
4 Boiled Potatoes
1 tbsp Ginger Garlic Paste
1 Green Chilli chopped
1 tsp Turmeric powder
2 tbsp oil
Coriander chopped
Salt to taste
Preparation:
Knead the dough the same way you do for rotis. I always knead little more dough incase there is more demand for parathas. Once done keep it aside covered.
Peel the boiled potatoes and heat a pan on medium flame. While the oil is heating up smash all potatoes. Add salt to the smashed potatoes before you put it in the pan for cooking. Adding salt at this step helps it to spread evenly rather than getting it being at few areas.
Once oil heats up add ginger garlic paste to the oil. Also add turmeric powder and keep the flame low, as you do not want to burn the spice.
Immediately after few seconds add green chillies followed by smashed potatoes.
Give all ingredients a good mix.
Continue to cook for 7-10 mins on low flame. Remove from flame and let it cool completely.
When the mixture cools down, heat the pan on medium flame.
Now make bigger than the usual balls of dough. Make sure the balls are big enough, so that when you stuff the mixture it covers everything.
Follow the pictures for more clear idea.
Make small roti which can hold enough mixture and later help to cover it evenly on all sides. Add dry flour and make small paratha.
Once the pan is heated enough put the paratha on the pan and cook it either with oil or ghee until it turns golden brown.
Serve it with green chutney or curd.
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