Aloo Paratha

Name: Aloo Paratha
Total time: 2700 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 2 Potatoes; 1 Green chili , finely chopped; 1 tsp Dhana - jeeru powder; 1/2 tsp Hing; 1/2 tsp Turmuric powder; ½ tsp seeds ajwain Carom or (optional); 1 tsp Garam masala powder; 1 tsp chili powder Red; 1 tsp pomegranate seeds Dry / Anardana powder (optional); 1 tsp Chaat masala powder; 1 tsp Aamchur powder; 2 tbsps Kasuri methi; as required salt; 1.1/2 cups whole wheat flour atta /; 1/2 tsp salt; 1 tsp oil; as required water; as required ghee oil or

Shivangi Mehta @cook_7815460

Boston, Massachusetts, USA

Aloo Paratha

Shivangi Mehta @cook_7815460

Boston, Massachusetts, USA

Saved

Ingredients

45 mins

2-serving

2Potatoes
1Green chili , finely chopped
1 tspDhana - jeeru powder
1/2 tspHing
1/2 tspTurmuric powder
½ tspseeds ajwain Carom or (optional)
1 tspGaram masala powder
1 tspchili powder Red
1 tsppomegranate seeds Dry / Anardana powder (optional)
1 tspChaat masala powder
1 tspAamchur powder
2 tbspsKasuri methi
as requiredsalt
1.1/2 cupswhole wheat flour atta /
1/2 tspsalt
1 tspoil
as requiredwater
as requiredghee oil or

Saved

Steps

45 mins

1

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.
2

Cover and let the dough rest for 15-20 minutes.
3

Boil the potatoes in a pressure cooker. When slightly hot or warm, peel and mash the potatoes
4

Lightly, roast the pomegranate seeds on a tava or small pan andcrush them to semi fine powder.
5

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.
6

Make medium or big balls from the dough.
7

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.
8

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.
9

Now roll the paratha with soft hand. Try not break or tear. If required dust some wheat flour for rolling it.
10

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.
11

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.
12

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.