ALOO PARATHA
Aloo Paratha (Potato paratha) is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India
Provided by Aparna Anurag
Categories Breakfast
Time 1h15m
Yield 10-15 parathas, 2-3 serving(s)
Number Of Ingredients 13
Steps:
- 1. Dough.
- 2. Mix flour, salt ,oil and water together to make soft dough .
- 3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
- 4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
- 5. Filling.
- 6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
- 7. Once tender, remove them from the water and let them cool down.
- 8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
- 9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
- 10. Making paratha.
- 11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
- 12. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to.
- 13. make a ball. Proceed to make all six balls.
- 14. Let them settle for 3 to 4 minutes before rolling them.
- 15. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
- 16. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
- 17. Place the paratha over the skillet. After a few seconds you will see the.
- 18. paratha change color and puff in different places.
- 19. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
- 20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- 21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice.
Nutrition Facts : Calories 902.9, Fat 22.4, SaturatedFat 3, Sodium 391.9, Carbohydrate 154.8, Fiber 10.4, Sugar 6.8, Protein 20.6
DHABA STYLE ALOO PARATHA
Aloo paratha is one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo-stuffed parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Paratha's originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast. At my home, this is the favorite breakfast for everybody including my 2 year old. Hot paratha topped with butter is the best way to start a lazy Sunday breakfast. Best part is you can make them in advance and freeze, re-heat and eat whenever you want. This recipe will give you absolutely dhaba style paratha, I mix two flours to get as that gives the dough better elasticity and keeps it very soft.
Provided by quickbitechef
Categories Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
- In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
- Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
- Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
- Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
- Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
- If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.
Nutrition Facts : Calories 534, Fat 22.8, SaturatedFat 3, Sodium 595.7, Carbohydrate 74.5, Fiber 7.8, Sugar 2, Protein 10.7
MASALEDAAR ALOO PARATHAS
Make and share this Masaledaar Aloo Parathas recipe from Food.com.
Provided by Charishma_Ramchanda
Categories < 30 Mins
Time 17m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- Take a bowl.
- Add wheat flour, maida, salt& melted ghee.
- Make dough mixing warm water.
- Keep kneading dough for 15 minutes until nice& soft.
- Cover it let it stand for half an hour.
- Take Potatoes (mashed) and add all powder masalas& salt.
- Mix.
- Heat a pan on medium flame add the green chillies, ginger-garlic paste, saute it for half a second then add potato mixture stir for 2 minutes, check the salt.
- (if want less spicy you can add less chillies) remove it from flame.
- After it cools down, add lemon juice, finely chopped coriander leaves or mint leaves.
- Then make small lemon size balls out of potato mixture keep it aside.
- INORDER TO MAKE PARATHAS: Take the dough make medium size balls flatten it, keep the potato balls& seal it properly, then roll it using little maida flour into a Paratha, heat a griddle, cook these parathas into nice& golden brown colour on both the sides, and smear 1-tsp.
- ghee on both the sides.
- Serve hot with Curds.
Nutrition Facts : Calories 1142.2, Fat 22.6, SaturatedFat 12.6, Cholesterol 49.1, Sodium 68.4, Carbohydrate 217.2, Fiber 31.9, Sugar 13.7, Protein 32.6
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