Friday, August 24, 2012

Aloo(Potato) Paratha Recipe | ஆலு பராத்தா

Ingredients for dough :-
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1 cup whole wheat flour ;
1/2 teaspoon salt or to taste ;
1 teaspoon vegetable oil ;
1 cup water (you may not need all of it) ;

Method (Dough) :-
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1. Combine the wheat flour, salt and oil in a large bowl. 
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough. Cover the dough with a damp towel and let it rest for 15 minutes. In the meanwhile, make the Aloo filling.
Click here for more tips on Preparing dough

For the Aloo(Potato) stuffing/filling :-
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Ingredients :-
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Medium potatoes - 5 (boiled, peeled) ;
Onion - 1 finely chopped ; (optional)
Cumin seeds - 1teaspoon ;
Chopped Cilantro / Coriander leaves -  Handful (chopped); 
Green chillies - 3 chopped ;
Salt to taste ;

Spice powders :-
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Garam masala - 1 teaspoon ;
Turmeric powder - 1/2 teaspoon ;
Red Chili powder - 3/4 teaspoon ; 
Amchur/dry mango powder - 1teaspoon ; (optional)

Method(stuffing) :-
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1. Mash the potatoes and combine all the ingredients in a bowl. Taste the filling and adjust salt and seasonings if needed.

Making the aloo Parathas :-
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1. Remove the dough from the bowl, and knead it a few times. Divide the dough and potato filling into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.

2.Take one piece of the divided dough and form it into a ball. Dip the dough ball in wheat flour. Roll out on flat, floured surface. Roll out not more than 4” inch diameter. It should be thick enough to cover the filling.
3. Place 2tablespoons of potato filling ball in middle,Gather the edges of the paratha and bring them up, and pleat them over the filling, to form a parcel. Cut or pinch out the extra dough from top and seal it.
Pic-1 Pic-1 Pic-1
4. Dip it in flour, flatten it a little. Gently roll it using a rolling pin about 1/4 inch thick.
5. Heat a tava, or cast iron skillet on medium heat. Place the paratha on the skillet. Paratha change color and puff in different places. Moderately roast both sides with smearing very little oil/ghee on sides. Cook until the brown spots are appeared on Paratha.
Tasty aloo parathas are ready. Serve warm with pickle, plain yogurt/curd, sour cream or raita.

Method 2 :-
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1. Take two medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches.
2. Take a portion of the potato mixture and spread it on one of the rolled dough.
3. Cover this dough with the second rolled dough (like sandwich).
4. Press the edges of both the rolled dough firmly.
5. Apply some dry flour and roll into a disc of about 8 inches or about the size of a normal roti or chapati.
 
Tips :-
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# It is important to cover and rest the paratha dough for atleast 15 minutes before rolling.
# Do not cool the potatoes under running water because the potatoes will become too soft.
# Make sure the mashed potatoes are cool enough (at room temperature) before you go ahead or there is a big chance of your filling becoming soggy.
# Chop the filling ingredients very fine, the potato must be mashed with no lumps. If you leave large pieces in your filling, it will tear the dough when you are rolling out the parathas.
# Amchur (Dried Mango powder) is used to get the slight sourness and tanginess in the aloo paratha.  
# Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, re-heat on a skillet or toaster oven.

Related Posts :-
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Click here for more :- Paratha Recipes 

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