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aalu ka paratha by nisha madhulika
Ingredients for Potato Stuffed Parantha
Wheat flour – 300 gms. Potato – 500 gms. Coriander powder – 1 tea spoon. Red chilli powder – 1/4 tea spoon. Garam masala – 1/4 tea spoon. Amchoor powder – 1/4 tea spoon. Green chilli – 2 or 3 Coriander leaves – 50 gms. Salt – according to the taste. Refined oil or desi ghee – 100 gms.
Method – How to make Potato Stuffed Parantha
First of all boil the potatoes in the cooker.
Mix 2 tea spoon ghee and 1/4 tea spoon salt into the flour and mix well. Knead the flour with 150 gms. luke warm water. Now cover the dough and leave for 20 minutes to set.
Peel the boiled potatoes once they cool down. Put salt, red chilli powder, coriander powder, green chilli and coriander leaves to it. Mix all the ingredients well with the mashed potatoes. The stuffing to fill the paranthas is ready.
Divide the mixture into 8 equal parts.
Make 8 equal balls of the dough. Roll the each ball with the roller and stuff it with the potato mixture. Fold the parantha from all the sides and roll it again into a flat disc of 8 inch. Heat a pan and put the parantha on it.
Pour little oil over the parantha and on the corners and roast it well until both the sides turns brown in colour. Prepare all the parantha in the same manner.
Potato Stuffed Parantha are ready. Serve them with coriander chutney and curd.
aloo ka paratha by ranveer brar
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 chillies, finely chopped 1 tbsp fresh coriander leaves Salt to taste ½ tsp coriander powder 1 tsp chilli 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 Yogurt to serve Pickle to serve
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.
Divide the prepared dough into equal portions, and form small lemon sized balls.
Roll them into flat disc with a rolling pin and add the prepared stuffing in the centre.
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 and pickle.
