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Aloo (Potato) Paratha (with mother’s tip)

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Home » Breakfast » Aloo (Potato) Paratha (with mother’s tip)

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Ingredients

  • 2-3 medium sized Boiled Potatoes
  • 1 teaspoon Amchur powder
  • 1/2 teaspoon Red chilli powder
  • ½ teaspoon green chilli chopped
  • 1 teaspoon Jeera
  • 1 teaspoon Jeera Powder
  • 1 tablespoon fresh coriander chopped
  • 1 garlic clove grated (optional)
  • ½ inch ginger grated (optional)
  • Salt to taste
  • Whole wheat dough for making Paratha’s. (The dough should not be stiff, but on the softer side, to have your paratha’s puff up.)
  • 1 cup dry whole wheat flour for making paratha’s
  • Ghee for shallow frying paratha’s

 

Preparation 

 

    1. In a bowl Mash the potatoes very finely (Tip: grate it, as then we do not have any unmashed pieces)
    2. Add the remaining ingredients and mix well.
    3. Take a lemon size ball of dough and roll it around 2-3 inch diameter.
    4. Apply a little ghee (just dip your finger and apply it). Take a little mixture of mash potatoes (around 1 tablespoon) and seal the dough from all sides.
    5. Roll into a ball, and then lightly press & stretch between your palms so that the potatoes evenly mix. Dip it into dry whole wheat flour.
    6. Now roll the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required add dry whole wheat flour in between.
    7. Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
    8. Flip it after a 40-50 seconds.
    9. Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
    10. Then apply a little ghee and cook for a min. Turn apply ghee and again cook.
  1. Continue cooking on both sides until the paratha is nicely cooked on both sides.
  2. This paratha’s freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha’s in freezer by clicking here.

 

Tip:

My mother’s tip on making nice and fluffy chappati’s or paratha’s.

 

1.       Make a soft dough not too tight.

 

2.       It should be well kneaded.

 

3.       The first cooking on the first side should be hardly for a 40-50 secs.

 

4.       Cooking on the second side should be for a min or two until the brown spots appear.

 

5.       Then cook the chappati’s or paratha’s.

 

6.       Do not turn frequently

 

7.       Do not apply too much pressure.

 

8.       For Aloo Paratha or any stuffed paratha, it is best to first stretch lightly the stuffed dough ball in your hand so that the mixture is spread out evenly.


Check out different types of Paratha’s and Puri’s by clicking here

 


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