Thursday, 25 April 2013

Aloo ka Paratha

Parathas are a type of roti. They are layered which makes them heavier than normal rotis. You can have plain parathas which are layered with oil making them flaky and crisp; or, you can have stuffed parathas. The most popular fillings being potato, cauliflower, white radish/daikon (mooli), cheese, even left over rice! Parathas are best when they are piping hot, the traditional condiments are yogurt or raita, chutney, butter and pickle.

This is a basic recipe, you can add some grated ginger or garlic, aromatic spices, and tweak the measurements around to suit your taste-buds. This recipe makes 7-8 large parathas.

Ingredients -
  • 6 medium sized Potatoes, boiled and mashed
  • 2 medium sized Onions, finely chopped
  • 4 green Chilies, finely sliced
  • 1tsp Salt/Garlic Salt
  • 1tsp red Chili powder
  • 800g Atta
  • Water
  • Oil for cooking
Mix the mashed potato, onions, green chilies, red chili and salt together. Taste the mixture and you can add more spice according to your taste. Let the flavors be a little strong as they will become subdued once you stuff them in the atta dough. Divide the potato mixture into 8 even balls

Place the atta in a large dough, add enough water and knead to form a soft dough. You will need about a glass and a half of water. Divide the dough into 8 even balls.

Take one ball of dough and flatten it out slightly, place one ball of the potato mixture in the center and bring up the sides of the dough to get a large ball (potato on the inside, dough on the outside). Flatten this potato-dough ball out with your fingers, and use a rolling pin to roll out to a thickness of about 1/2cm. Cook the paratha on a non-stick frying pan for a couple of minutes on each side, then add half a teaspoon of oil to each side and cook till it is golden brown. Serve hot.

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