Aloo Parantha


Aloo Parantha


7 potato

1 handful coriander leaves

4 tablespoon butter

1 1/2 tablespoon salt

1 tablespoon chaat masala

2 dashes asafoetida

4 green chilli

1/2 teaspoon black pepper

1 large onion

1 tablespoon red chilli

1/2 tablespoon garam masala powder

1 teaspoon carom seeds

To prepare this mouth-watering and popular paratha recipe, boil the potatoes and mash them in a large bowl. In the potatoes, add chopped onions, green chillies, coriander leaves, salt, garam masala powder, asafoetida, carom seeds, chaat masala and mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.

Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.

Press very lightly so that the mixture does not come out. Heat a girdle and roast the parathas, cooking them on both the sides with a spoonful of butter. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.

Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally a light potato shorba goes best with aloo ka paratha. You can also make a quick onion-tomato-green chilli raita that tastes amazing with this paratha.