1 February, 2019

ALOO PARATHA/POTATO STUFFED PARATHA

Posted in : BREAKFAST RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on February 1, 2019 by : Divya Suresh

Today I’m here with Delhi’s most favorite aloo ke Parathe. Since many years I prepare this Paratha and its everyone’s favorite at out place. Whenever I made this paratha, somehow I could not 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 parathe etc etc, which I keep making regularly), but today I made this Paratha thinking of taking pics and could do so as well. This is made little more spicy and relishing on the hot aloo ke parathe 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

Whole wheat flour – 2 cups
Salt – to taste
Water – 1 cup
Oil/Ghee – to roast the Paratha (I use oil)

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