The very first time I had Aloo Paratha when i was in 6th or 7th standard. I got a chance to taste it from my cousin’s wife who is a Marathi who came to kerala for vacation. I used to wonder what is that soft chappathi which melts in mouth.
Years passed. I tried to make Paratha several times and it dint work. Somehow it breaks and the filling comes out or the dough will be hard. But I still continued to crack it. It was when I was staying in my PG, I got the tip from my PG mate and friend Vidhi. She cooked the whole potatoes covers till its level of water in cooker for 3-4 whistles. And once after the pressure is gone, a knife can be inserted in the middle of the potato. If the knife easily goes in and come it. The potato is ready. allow to cool and the peel the skin.
Let me share the whole recipe of Aloo Paratha. With this recipe you can make approx 6 parathas.
For the dough
Wheat flour – 1 cup
Warm water – 1/2 cup
Salt optional (I never add salt to the dough. Some how l like it without salt)
Olive oil – 1/2 tsp
You have to
1. Take the wheat flour in a deep bowl
2. If you want to include salt for the dough, mix it with water and keep aside.
3. Remove 1 tbsp of water from the 1/2 cup and keep aside.(we may or may not use it)
4. Make a well in the middle of the wheat flour
5. Add water and slowly mix together.
6. It will be sticky in the beginning, but keep on kneading.
7. Slowly the dough becomes smoother and it will stop sticking your fingers
8. keep on kneading it for a 10 minutes
9. form a dough ball
8. damp the olive oil all over the dough and cover the bowl and keep it for atleast 30 minutes.
For Potato stuffing
Potato – 1 big boiled and pealed (else you can use 1 medium and 1 small)
Grated ginger – 1 tsp
Green chili – 1 finely chopped
Coriander(dhania powder) – 1 tsp
Turmeric – 1/4 tsp
hing – a tiny pinch
Coriander leaves finely chopped- 2 tbsp
Oil – 1 tsp
Salt to taste
You have to
1. Mash the potato using a fork
2. It should be very soft without and thick grains
3. Heat oil in a pan
4. Add add hing followed by ginger and green chili.
5. Saute for 4-5 sec and add the coriander and turmeric powder
6. Saute till the raw smell disappears
7. Remove the pan from fire and add the potato and coriander leaves and blend well
8. Allow to cool and now the potato is ready for the stuffing
( You can refer this for images)
1.Divide the dough into 6 portions
2. Do the same with potato filling as well and roll and keep
3. Just Make sure that the dough size and the filling size is the same.
4. Now roll out as a small puri and keep the stuffing inside and seal the edges.
5. Dust and roll the whole as rotis very carefully so that it won’t break the edges. (Dont do it with lots of pressure. It is the slow and steady process)
6. Now it on a on a hot griddle, roast and drizzle oil, to shallow fry the parathas both sides on medium-low heat.
7. Remove from the pan. Repeat the same with rest of dough balls.
8. You can serve hot or store it in a hot box/casserole
Aloo parathas can be served with lemon pickle and curd
1. For Methi Aloo Paratha, you can add 1 cup finely chopped fenugreek (methi) leaves when you fry the stuffing masala.
2. To bring a different taste you can add 1 tsp of chat masala while frying the stuffing spices
3. You must be noted the butter cube placed on top of the paratha pile. Basically while serving, lift paratha with both hands and twirl and transfer the butter to the below paratha. and first one goes to plate. Repeat the same with the 2nd paratha… 🙂