People south of the Vindhyas swear by idlis; people north of the Yamuna swear by aloo paratha. This was my first ever attempt in making aloo paratha and I'm glad that it came out very well.
Preparation time : 30 minutes
Cooking time : 15 minutes
Yields - 7 parathas
Ingredients:
Whole Wheat Flour - 1.5 cups
Oil - for cooking the parathas
For Aloo Stuffing:
Potatoes - 3
Onion - 1 finely chopped
Green chilli - 1 finely chopped
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Carom seeds/ Omam - 1/4 tsp
Salt - as required
Method:
In a bowl, add 1.5 cups of wheat flour, salt, oil, required water and prepare smooth and soft dough. Knead the dough well; cover and keep it aside for 15 minutes.
Boil potatoes, mash them and add all the ingredients mentioned under 'Ingredients for aloo stuffing'. Make small balls and keep aside.
Divide the dough into 7 equal parts and make balls out of it. Dust a little flour and roll out the dough into a small circle. Place the aloo stuffing on it.
Gather all the corners and seal the dough with the stuffing inside. Dust a little flour and roll out the flattened dough with the stuffing into a circle. Do not apply too much pressure as the stuffing might come out.
Heat a tawa and place the rolled dough. Cook for sometime, flip it and apply oil. Cook well on both sides until golden brown spots appear. Remove from the tawa once done. Serve with lemon pickle and curd.
Tip:
Apply ghee instead of oil while cooking on tawa; ghee gives extraordinary taste and aroma.
Dear working women, you can prepare the aloo stuffing the previous night and store in an air tight container so that you can make breakfast in no time!
Cooking time : 15 minutes
Yields - 7 parathas
Ingredients:
Whole Wheat Flour - 1.5 cups
Oil - for cooking the parathas
For Aloo Stuffing:
Potatoes - 3
Onion - 1 finely chopped
Green chilli - 1 finely chopped
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Carom seeds/ Omam - 1/4 tsp
Salt - as required
Method:
In a bowl, add 1.5 cups of wheat flour, salt, oil, required water and prepare smooth and soft dough. Knead the dough well; cover and keep it aside for 15 minutes.
Boil potatoes, mash them and add all the ingredients mentioned under 'Ingredients for aloo stuffing'. Make small balls and keep aside.
Divide the dough into 7 equal parts and make balls out of it. Dust a little flour and roll out the dough into a small circle. Place the aloo stuffing on it.
Gather all the corners and seal the dough with the stuffing inside. Dust a little flour and roll out the flattened dough with the stuffing into a circle. Do not apply too much pressure as the stuffing might come out.
Heat a tawa and place the rolled dough. Cook for sometime, flip it and apply oil. Cook well on both sides until golden brown spots appear. Remove from the tawa once done. Serve with lemon pickle and curd.
Tip:
Apply ghee instead of oil while cooking on tawa; ghee gives extraordinary taste and aroma.
Dear working women, you can prepare the aloo stuffing the previous night and store in an air tight container so that you can make breakfast in no time!
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