ALOO PARATHA
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
For the Dough
2 cups whole wheat flour
1 tsp salt
2 tbsp gram flour
½ tsp carom seeds (ajwain)
1 tbsp ghee
Water as required
2 tsp oil
For the Filling
2 large potatoes, boiled and grated
1-inch ginger, grated
2-3 green chilies, finely chopped
1 tbsp fresh coriander leaves
Salt to taste
½ tsp coriander powder
1 tsp chili powder
½ tsp cumin powder
1 tsp garam masala
½ tsp dried fenugreek leaves
¼ tsp amchur powder
Ghee for roasting
Butter cubes for garnish
Process
For the dough
• Add whole wheat flour, gram flour, and ghee to a bowl. Mix well and form a crumb-like mixture.
• Add water as required and knead a soft dough. Cover with a muslin cloth and set aside for 20 minutes or till in use.
• Add oil to the dough and knead a little till its absorbed.
For the filling
• Add boiled potatoes, onion, green chili, fresh coriander, salt, coriander powder, chili powder, cumin powder, garam masala, dried fenugreek leaves, and amchur powder. Mix well
• Divide the prepared dough into equal portions, and form small lemon sized balls.
• Roll them into a flat disc with a rolling pin and add the prepared stuffing in the center.
• Roll into a potli, remove the excess dough, and roll back into a disc.
• Heat a Tawa, add the prepared paratha and roast on both sides for 30 seconds each, flip over and brush with ghee, flip over and roast till brown spots appear.
• Garnish with cubes of butter and serve hot with yogurt or pickle.
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