ReshKitchen

Aloo Paratha

Paratha or Parantha is one of the most popular NorthIndian dishes that are generally made with wheat flour, All Purpose flour and lots of ghee. Though am not sure if the method I have given below is the traditional way of preparing it (have to check with my NorthIndian friends :-)) but I can vouch

Coursebreakfast
Cuisinepunjabi

Servings	Prep Time
6piece	20minutes

Cook Time

20minutes

Servings	Prep Time
6piece	20minutes

Cook Time

20minutes

Ingredients

For Dough
2cups Maida
whole wheat flour1 cup
2tbsps Ghee
1/2tbsp Vegetable Oil
to taste Salt
Water
For Filling
6 Potato
1/2tsp Turmericpowder
1tbsp Salt
1tbspn Green ChilliesFinely Chopped
1/2tbspn JeeraPowder
1/2tbspn Garam masalapowder
1/2tsp Ajwain
1tbsp Butter

Instructions

Mix whole wheat flour and maida with salt.
Add ghee, oil to the flour mixture.
Start kneading the dough by adding water.
Kneading is the key here. The dough should be soft and smooth.
Cover the dough and leave it aside for about 30-40 minutes.
Boil Potatoes and peel the skin. Mash them completely.
Ensure no lumps are formed or else when roll out the parathas the filling might ooze out.
Heat oil in a pan and add green chillies.
Add the mashed potatoes, jeera powder, salt, garam masala powder.
Potato filling is ready.
Now make equal sized balls from the dough prepared above. Do the same for fillings as well.
Dust the surface with some flour and then roll dough to a small round.
Now close the dough ball and ensure the filling does not come out.
Start rolling out the parathas gently.
Dust with flour if required.
Heat dosa tawa and start cooking parathas.
Drizzle ghee/oil and wait until parathas are cooked evenly on both sides.
Before serving brush the parathas with butter/oil and serve it hot with curd pickle.
Keep the filling in the center as shown below.