Aaloo paratha is very popular in north India. Combination of hot aaloo paratha and chilled curd is awesome. Let us see the recipe of aaloo paratha.
Ingredients:
For Stuffing:
• 4 medium size boiled potatoes (mashed)
• ½ tablespoon cumin seeds
• ½ tablespoon ginger (grated)
• 2 green chillies (chopped)
• ½ tablespoon coriander powder
• ½ tablespoon red chilli powder
• ½ tablespoon garam masala
• ½ tablespoon anardana (crushed or powder) – anardana is dry pomegranate seeds. If it is not available, use dry mango powder.
• ½ tablespoon kalonji – kalonji is called nigella sativa in English. It is optional.
• 3 tablespoons oil
• Salt to taste
• 2 tablespoons chopped fresh coriander leaves
For Dough -
• 1½ cups whole-wheat flour
• Water (as needed)
• Pinch of salt
• Oil/ghee to cook parathas
Preparations for Stuffing and Dough:
• Mix flour, salt and water to make soft dough.
• Leave the dough for 15 minutes.
• Meanwhile heat oil in a pan and crackle cumin seeds and kalonji.
• Add grated ginger and sauté it.
• Add chopped green chillies and sauté again.
• Now add mashed potatoes.
• Then add coriander powder, red chilli powder, garam masala, crushed anardana and salt.
• Mix thoroughly and fry for 2 minutes.
• Add chopped coriander leaves and let it cool for 5-10 minutes.
Preparations for Parathas:
• Divide the potato stuffing and dough into 5-6 equal rounds.
• Roll out the portion of the dough into a small chapatti.
• Place a potato ball in the center. Pull the edges of the rolled dough together to make a ball.
• Now press down gently to make a flattened pouch.
• Lightly sprinkle dry flour on both sides of the pouch and roll the pouch light handed into 7-8 inch circle.
• On a hot griddle put the paratha. Roast both sides of the paratha till they turn in golden color. Grease with ghee or oil.
• Repeat this procedure to make all the parathas.
• Serve hot with curd, pickle and butter.
Recipe by: Rashy Trivedi (Pune)
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