Aloo Paratha
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Aloo Paratha

Shivangi Mehta

Ingredients

2-serving
  1. 2 Potatoes
  2. 1 Green chili , finely chopped
  3. 1 tsp Dhana - jeeru powder
  4. 1/2 tsp Hing
  5. 1/2 tsp Turmuric powder
  6. ½ tsp seeds ajwain Carom or (optional)
  7. 1 tsp Garam masala powder
  8. 1 tsp chili powder Red
  9. 1 tsp pomegranate seeds Dry  / Anardana powder (optional)
  10. 1 tsp Chaat masala powder
  11. 1 tsp Aamchur powder
  12. 2 tbsps Kasuri methi
  13. as required salt
  14. 1.1/2 cups whole wheat flour atta /
  15. 1/2 tsp salt
  16. 1 tsp oil
  17. as required water
  18. as required ghee oil or

Method

45 mins
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    First mix the flour with salt and oil. Addwater and knead to a smooth and soft dough. Tip: Add water in small proportions while kneading the dough.

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    Cover and let the dough rest for 15-20 minutes.

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    Boil the potatoes in a pressure cooker. When slightly hot or warm, peel and mash the potatoes

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    Lightly, roast the pomegranate seeds on a tava or small pan andcrush them to semi fine powder.

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    Add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chillies, amchur powder, dhana-jeeru powder, hing, turmeric powder, kasuri methi and salt to the mashed potatoes andmix uniformly. Taste the aloo stuffing and add more of the spices or salt if required.

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    Make medium or big balls from the dough.

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    Roll the balls into small circles like how you roll chapatis. Make sure it's thick enough and can hold the the filling. You can use some flour to dust your chapati.

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    Place a few tbsps of the filling in the center of the rolled chapati, wrap the chapati with the filling. Keep in mind that the filling should not be too less or too much.

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    Now roll the paratha with soft hand. Try not break or tear. If required dust some wheat flour for rolling it.

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    Place the stuffed aloo paratha on a hot tava or griddle. When one side has slightly browned, flip the paratha. Spread some oil on the browned side and flip again and spread oil on the other side.

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    Flip once or twice, while pressing the paratha clockwise with soft hand till you see golden spots on the aloo paratha and they look crisp and well cooked.

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    Relish it with yogurt or raita or mango pickle or lemon pickle or coriander chatni or ketchup. You can even havewith dal makhani and with a big glass of lassi which gets very heavy !!! So i usually have aloo paratha plain with pickle or just with ginger chai.

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