Aloo ke Parathe
For aloo stuffing:
- 3 to 4 medium potatoes, boiled & mashed
- 1 or 2 green chillies, finely chopped
- ½ tsp kashmiri chilli powder
- ½ tsp garam masala powder
- 1 tsp amchur powder
- 2 to 3 tsp dhaniya leaves, finely chopped
- Salt to taste
- Oil or ghee for roasting parathas
For whole wheat dough:
- 2 cups Wheat atta
- ½ tsp salt
- 1 to 2 tsp oil or ghee
- Water for kneading
- White butter or yogurt to serve with the aloop arathas
- Mango pickle or lemon pickle
- First boil the potatoes and peel them after they cool down.
- Mash the potatoes well. Avoid any lumps or small pieces in it.
- Now add the chopped green chillies, garam masala powder, red chilli powder, amchoor powder and salt.
- Add the mixture of the above spices with the mashed potatoes very well. Keep tasting the potato batter to adjust according to your taste.
Preparing whole wheat dough:
- In another bowl, take gehu ka atta. Add salt, oil and about half of the water.
- Bring the mixture together and knead into smooth soft dough. Cover and keep the dough aside for 20 to 30 minutes.
Assembling and rolling aloo parathas:
- Pinch two small balls from the dough. Flatten them and dust with gehu ka atta.
- With a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.
- Place the potato filling of the rolled dough, circle in the center and keep about 1 inch empty space from the sides.
- Gently place the second circle on top.
- Press and seal the edges with your fingertips so that the filling stays compact inside.
- Dust some flour on the stuffed paratha and roll into a round, the size of a normal roti.
- On a hot tava, place the rolled paratha. The tava shoud be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp on the outside and soft inside.
- When the base is partly cooked, flip the paratha.
- Spread some ghee on the partly cooked side.
- Flip again and this side has to be cooked more than the previous one. Spread some ghee on the other side too. A well made and well roasted paratha will puff up.
- Flip again once or twice till both the sides are cooked properly.
- Serve hot with pickles, chutneys & white butter.