Parathas are one of the healthy breakfast options but can be totally served in any meal of the day being so filling and a wholesome meal.
Spicy mix of mashed potatoes, onions, spices and herbs stuffed into flatbreads made with whole wheat flour when served hot with some coriander chutney or curd make a complete flavorful and delicious meal.
Aloo Paratha
Ingredients-
Potatoes, 2, mashed
Onions,1 small, fine chopped
Cilantro, 1 bunch, fine chopped
Garlic, 3, fine chopped
Green Chillies, 4, fine chopped
Oil, 3 tbsp
Salt, 3 tsp
Cumin seeds, 1 tbsp
Ajwain seeds, 1 tsp
Chilli powder, 1 tsp
Chaat masala, 1 tsp
Lime juice, 3 tbsp
Wheat Flour, 2 cups
Water, 1 cup
Ghee, 2 tbsp
Recipe
Potato stuffing-
Boil 2 medium potatoes in a pressure cooker and mash until smooth. Add finely chopped onions, green chillies, garlic, lemon juice, chilli powder, ajwain seeds (carom seeds) and 1 tsp each of chaat masala, chilli powder and 1/2 tsp salt. Add chopped cilantro. Mix it well and let it sit aside.
For Dough
Take 2 cups of wheat flour in a bowl and 1/4 tsp salt. Mix well.
Add ¼ cup water and knead dough. Do not add all water at once you will end up with a sticky or thick dough which won’t be possible to hold the stuffing. So keep adding water slowly and knead smooth dough. When it is done. Apply another 1 tsp oil and cover the bowl. Let it rest for 15-20 mins.
For Paratha-
Divide dough into small parts and roll each part keeping it a little thick. Then put some of prepared stuffing in the center of rolled tortilla and cover the filling by pulling the edges together.
Slightly flatten the dough so the stuffing spreads evenly inside and dust some flour again on both sides before you start rolling. Roll until medium size of tortilla is obtained.
Place a griddle on medium heat and put 1 tsp ghee/oil and transfer the paratha on griddle. Apply ghee on either sides when it is cooking and when golden brown spots start appearing you know it’s ready.
Serve hot with spicy coriander chutney or curd and Enjoy !!
Happy Eating :D
Comments