Aloo Paratha Recipe

Ingredients

• 2 potatoes, boiled
• 1 inch piece of ginger, chopped
• 2 green chillies, chopped
• 2 tsp fresh coriander leaves, chopped
• 1 cup whole-wheat flour (atta)
• 1/4 cup whole-wheat flour (atta) for rolling
• 1 tsp mustard seeds (rai)
• 1 pinch asafetida (hing)
• 1 pinch turmeric powder (haldi)
• 5-6 garlic, chopped
• Curry leaves, few
• Water as required
• Salt to taste
• Oil as required

Instructions

• Mix flour and water together to make soft dough, as you would do for any paratha or roti.

• Grind the coriander leaves, green chillies, ginger and garlic cloves together.
• Take a deep bowl and mix in mashed potatoes when they are still hot, add salt along with grinded mixture.





• Take a pan heat 2 tsp oil, add mustard seeds, curry leaves, turmeric powder, mashed potatoes and fry for a while.






• Shapes the potato mixture into tiny balls also do the same with dough.
• Roll out the portion of the dough into a small chapati, place a portion of the potato mixture in the centre of the chapati.

• Get together the ends to make a round flat peda. Lightly dust the surface with flour and roll out the paratha.

• Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.


• Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in.

• Then flip the paratha over. You will see some golden-brown spots on the topside. After a few seconds, spread oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.


• Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• Parathas can be served with green chutney, yogurt or ketchup.


Sending this Aloo Paratha Recipe to Iftar Nights event by Jabeen.