Aloo Paratha

              

            Aloo paratha I had first time in Agra, one of restaurant. They served aloo paratha with picakle, and the taste is so yummy. After that I loved to have it, Just as North Indians love South India's idly, dosa, chutney and sambar. I love their Aloo Paratha, Kulcha,Naan,Palak paneer, Bhindi masala, Dhoklas, Rasagulla etc. Out of interest, I learnt many North Indian dishes from google and tv cookery shows. Aloo Paratha is one of my family favourite. Initially, when I tried aloo paratha,  it was very hard to me. Now with practice, I have learnt the art of making delicious parathas easily and at the same time I would like to share with you. Today we will learn how to make aloo paratha following our recipe with step wise pics.

          Aloo Parathas are perfect for a weekend breakfast or dinner, my hubby always like to have this , so I prepare aloo paratha every alternative Saturday.  Parathas are one of a Indian whole wheat flatbreads , they can be made with different fillings . This recipe filling is Patato/Aloo as same we can make Paneer paratha , Gobi paratha, Radish/mooli paratha etc.

Ingredients:

for the Dough:

• 2 cup whole-wheat flour
• 1 cup water (Use more as needed)
• Pinch of salt
• Curd- 1ts (for smooth dough)

for the Filling:

• 3-4 medium potatoes
• 1/2 tsp salt
• 1/2 teaspoon cumin seeds (Jeera)
• 1 tsp - Amchur powder/dry mango powder ( easily available in all stores now)
• 1 tsp - Chat masala 
• 1 1/2 tsp Red chilly powder 
• 1/2 teaspoon garam masala 

Also :

• whole-wheat flour for rolling
• Oil to cook

Method

Making the Dough:

1. Mix flour, salt, curd and water together to make a soft dough (add water as needed).
2. Knead dough for 2-3 minutes to make the dough soft, smooth and pliable.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest minimum 15 minutes.

Filling:

1. Boil 2 medium potatoes until tender.
2. Once cooked, drain the water and let the potatoes cool down.  
3. Once the potatoes are cool enough to handle, peel and mash them.
4. Add Amchur powder,chat masala, cumin seeds, garam masala, Red chilly powder and salt to mashed potatoes. Mix well.

 Paratha making:

1. Divide the dough into equal part balls.
2. Then divide the potato filling into equal balls. Potato balls should  larger than the dough balls.
3. Roll dough ball into a small circle.  Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling , remove extra dough and cover neatly. Repeat to make all balls. 
   
4. Meanwhile heat the tava, Press the filled ball lightly on dry whole wheat flour from both sides.
5. Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top ,lightly dust the parathas with dry flour. 
6. Drizzle the oil to tava or Place the paratha directly on the tava , drizzle one teaspoon of oil over the paratha .When the paratha start to change color and puff up, flip it over. You will notice some brown spots.
7. After a few seconds, again drizzle one teaspoon of oil over the paratha. Flip the paratha again , making sure the paratha is golden-brown on both sides. Repeat the same for the remaining parathas.
   
8. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil paper or in a covered container.  For your good health eat fresh and hot foods.
   

Note:

• Parathas can be served with Butter or Plain Yogurt or Pickle. 
• Add red chilly powder as per your taste.
• We can make Aloo paratha in one more version .