Sunday, July 24, 2011

Aloo Paratha


Rainy season makes you crave for something hot and spicy . Regular rice and curry takes a backseat. I am more of a chapathi/Phulka person. I love paratha's too. My mom makes awesome masala chapathi which is South Indian take on stuffed aloo paratha. I make both the versions. This is my version of aloo paratha a little spicy and little tangy.

Here is what's needed:
(For outer dough)
2 cups atta / whole wheat flour
1/2 cup water
1 tsp salt (or to taste)
sugar to taste
2 tsp oil or ghee

(For the Filling)
2 medium sized potatoes
1 onion finely chopped
1 tsp red chilli powder - increase/decrease as per your taste
1/2 tsp each cumin and coriander powder
1/4 tsp garam masala
1/4 tsp Kitchen king masala
1/2 tsp amchur powder
salt to taste
A handful of coriander leaves chopped

Oil/ghee/butter to shallow fry the paratha's

Procedure:
1) I prefer to use warm water to knead my dough as it makes softer roti's. Mix all the ingredients for the outer dough and knead into a smooth and elastic dough. It should not be sticky. Add more water or atta as per your preference.
2) Boil, peel and mash the potatoes making sure that there are no lumps. Heat little oil and fry the onions till they turn slightly pinkish. Add in all the masala's and fry for a few seconds. Add the mashed potato and turn off the flame. Add salt to taste and add the coriander leaves. Let it cool.
You can also skip frying the onions and use them raw too. I prefer this one than raw onions or skip onions completely. Incase you dont want to add onions just mix all the ingredients listed under the filling. Adjust seasoning according to your taste.
3) Make small balls out of the dough and same size balls with the filling. Out of the atta dough, roll a small puri and keep the filling at the center and cover it completely by gathering the puri over the filling. Roll it into slightly thick paratha by dusting it with sufficient atta to prevent sticking to the rolling board.
4) Transfer to a hot griddle and fry both the sides until golden brown by spraying oil, ghee or butter. Repeat with rest of the dough and serve hot with curds or curry of your choice.

13 comments:

Divya Vikram said...

Perfect looking aloo parathas :)

Ambreen said...

Hi Ujwal. Thanks for visiting & liking the recipe. Your version of Aloo paratha sounds great, love the addition of amchur :)

Padhu said...

Aloo paratha looks so tempting

Sushma Mallya said...

Looks delicious and they looks so perfect ...just yum!

Jay said...

perfect recipe...sounds tempting..
Am your happy subscriber now..:)
do stop by mine sometime..
Tasty Appetite

Kadhyaa... said...

I too made aloo paratha this weekend your looks great

aipi said...

A classic ~ I can live on these :))
US Masala

Vatsala. said...

I can have it any time.
Thanks for visiting me.
Invitation for a Potluck
Event - LGSS_Potato

Reshmi Mahesh said...

Delicious and love them with curd...Nice space..

VS said...

Delicious looking parathas.
You are right Ujwal, even I don't like the idlies served in restaurants but love their crispyu dosas :-)

Swathy said...

Hi Uj,
U wont believe it.. I was thinking of aloo paratha for some time now.. ur post seems like a sign I should make it.. :)
looks yummy!!

Sayantani said...

thats one of my favourite paratha. love your idea of adding amchur powder. I sometimes follow the sametoo.

Sensible Vegetarian said...

Looks delicious Dear.