1 February, 2019
Aloo Ka Paratha |Potato stuffed flat bread |
ಆಲೂಗಡ್ಡೆ ಪರಾಠಾ |
Today I’m here to share the recipe of one of the NCR/Delhi’s most favorite stuffed flat bread aloo ke Paranthe. However since so many years I prepare this Paratha at home and it is definitely everyone’s one of the favorite dish at our place.
Whenever I made this paratha earlier, somehow I couldn’t click the procedure pics so did not post it here (there are so many recipes, though not yet posted here like Peas paratha, gobhi ka paratha, mooli ka Paratha, Pyaz ke paranthe etc etc, which I keep making regularly),
But today I made this Paratha thinking of taking pics and I did as well. This is made little more spicy and relishing on the hot aloo ke paranthe is something heavenly in this chill weather. I do it in a particular way and sharing the same with you all.
Please have a look at some other Paratha recipes on my blog here –
Kachha kele ka Paratha , dates-sesame sweet Paratha , Chole Paratha , broccoli-methi stuffed methi Paratha , carrot sweet Paratha , groundnut sweet paratha , Pink Paratha , broccoli aloo methi Paratha , methi Paratha , cabbage Paratha , coriander Paratha , broccoli multi grains flour Paratha , apple chilli Paratha , Rajma Paratha , sweet potato Paratha , dal Paratha , cucumber Paratha
Ingredients : measuring cup used – 250 ml, yields 8 Parathas
For the dough :
- Whole wheat flour – 2 cups
- Oats flour – 2 tbsp
- Salt – to taste
- Water – 1 cup
- Oil/Ghee – to roast the Paratha
For stuffing :
- Potato/aloo – 2&1/2 cups (mashed) (2 big and 1 small)
- Salt – 3/4 tsp
- Chopped green chili – 1/2 tbsp
- Grated ginger – 1/2 tbsp
- Coriander powder – 3/4 tbsp
- Cumin powder – 1/2 tbsp
- Coriander leaves – 3 tbsp
- Turmeric powder – 1/2 tsp
- Pomegranate seeds powder – 1 tsp
- Kasoori methi/fresh methi – 2 tbsp (actually during winter I put chopped fresh methi only)
- Red chili powder – 1/2 tbsp (mildly spicy)
- Garam masala powder – 1/4 tsp (optional)
PROCEDURE :
- To begin with knead the dough, cover and keep it aside
- Rinse well the potatoes, cut into 4 parts, cook till little soft (do not cook them too soft) by adding enough water (I cook them in an open vessel)
- When cooled, peel the skin and mash them well
- Now add in all the other ingredients listed below the heading ‘for stuffing’ and combine everything very well
- Pinch a portion of both the dough and the stuffing, keep the stuffing in the centre and seal properly and roll into a thick circle or you can do it as shown below in the pic
- Heat the tawa and roast the paratha on both the sides
- Serve hot with curd, pickle or any accompaniment, today I have served it with methi ki kadhi
