Aloo paratha is a type of Indian bread where potato filling is stuffed inside the dough made from wheat flour and then cooked. This is a most common breakfast dish that you can find in North India.
In my house most of the time the
breakfast menu will be either variety dosa’s or idli, and I also like to
prepare some of the North Indian dishes occasionally for a change from routine
similar food. I remember my trip to Rajasthan where I had different variety of
parathas for breakfast and off course I liked it. This is also a best option
for those who carry food to their office.
Apart from aloo paratha there are variety of parathas which are prepared
from radish, fenugreek leaves, Paneer, Cauliflower etc. These are usually
served along with curd and pickle.
Prep time Cook time Total time
20 min 30 min 50 min
Author: Home
Chefs Cooking
Recipe
type: Breakfast
Cuisine: North
Indian
Serves: 3 to 4 Servings
Ingredients:
For the filling :
Potatoes 3 large size
Onion (optional) 1 medium
Cumin seeds 1 tsp
Green chilli 1
Kashmiri red chilli powder 1 tsp
Turmeric Powder ½ tsp
Garam masala powder 1 tsp
Kasuri methi crushed ½ tsp
Lemon juice (optional) 1 tsp
Coriander leaves finely chopped 2 tsp
Oil 1 tbsp
Salt to taste
For the dough :
Wheat flour 2.5 cups
Oil 1 tbsp
Salt to taste
Warm water for kneading the dough
Instructions:
1.In mixing bowl add wheat flour and salt and mix well. Pour warm
water little by little and keep kneading dough till you get soft texture.
3.Drizzle oil and knead dough for few more seconds, cover it and
keep aside.
4.To prepare the filling first you need to pressure cook the
potatoes taking five whistles. Peel off its skin and mash well.
5.Arrange all the ingredients listed under “for the filling””.
6.Heat oil in a nonstick pan and when it is hot crackle cumin
seeds, Also add chopped green chilli and onion.
7.When onion turns golden add potatoes and combine very well.
8.Add red chilli powder, turmeric powder and garam masala powder
one by one and sauté thoroughly so that all the spices will get mixed.
9.Squeeze lemon and sprinkle finely chopped coriander leaves along
with required amount of salt. Cook for few more seconds and turn off the flame.
10.Heat a tawa for cooking the parathas. Take a large portion of
dough in hand and make it round. With the help of rolling pin roll the dough to
a large disc.
11.Place a tablespoon of filling at the centre and cover it by
bringing all the edges together.
12.Further roll till you get large circle again by dusting the
wheat flour whenever required.
13.When tawa is hot enough place the rolled parathas on tawa and
cook on both the sides by brushing ghee.
14.Serve hot parathas for breakfast along with pickle and curd.
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