Aloo Paratha

Here’s one more dish which always gets me a mark less out of 10.Whenever I make this,I always end up with something which makes hubby say-its delicious,but something is missing[have you heard that before?]Though I do agree with him sometimes when the filling is outside and not inside the paratha,I do disagree when I make changes in the filling and he finds some fault with it!!I give him excuses all the time,one of those are – I haven’t tasted an authentic Aloo Paratha-like you have from the dhabas of Delhi and such places.I have my own version and you can’t blame me if I do not reach up to that level;-).

Last night changed it all.I had some boiled potatoes inside the fridge and I had made chapathi dough for dinner.Making Aloo paratha sounded easier to me than making a side-dish;-).So I went about making it.I always get jittery while rolling out the parathas,as there is always the fear of the stuffing jumping outside.But I was determined to overcome the paratha-fear and guess what,I have!!I couldn’t stop smiling when I saw them fluffing up so well and not a speck of stuffing visible outside…after the first bite hubby said-this one's a 10 on 10,perfect aloo paratha..Yay!!! my first successful attempt at making Aloo Paratha;-)

[Even though I would love to show you the step-by-step procedure of making the paratha,I can’t because I diligently put away the camera before entering the kitchen as I was not sure myself if the parathas would come out nice;-)]

Aloo Paratha

For the dough

Atta/whole wheat flour – 2 cups
Salt & Pepper to taste
Warm water-as required to make the dough

Oil - 1 tsp[optional]

For the stuffing

Potatoes – 2,medium sized-cooked
Onion – 1,finely chopped
Green chilly – 1,finely chopped
Oil – 1 tbsp
Jeera – ½ tsp
Garam masala – 1 tsp
Haldi – ½ tsp
Salt to taste
Coriander leaves,chopped – about ½ cup

Method

For the dough – Take atta,salt and pepper in a big mixing bowl.Slowly add water little by little and knead until you get a soft and smooth dough.Apply about a tsp of oil and keep aside[optional].

For the stuffing – Peel and mash the potatoes with a masher or using the back of a slotted spoon till there are no visible lumps.
In a kadai,add oil and splutter Jeera.
Add chopped green chillies and onions and sauté till the onions turn light brown.
Add garam masala and haldi and mix.
Now add the mashed potatoes,finely chopped coriander leaves and salt to taste.
Keep stirring the mix till it becomes dry enough to handle.
Let it cool down to room temperature.

To make the paratha –

Make small balls[about a small lemon size] of the chapathi dough and keep aside.
Make smaller balls of the stuffing[about a TT ball size].
Using a rolling stone,flatten the chapathi dough a little and place the stuffed ball inside.
Close the sides carefully and loosely shape into round discs.
Flatten the balls into thin parathas without giving much pressure using enough flour to dust.
In a chapathi tawa,cook them until both sides become evenly brown.(add some oil/ghee if you like).

Serve hot!!

Sending this across to Roma @ Roma's Space who is hosting this month's JFI-Wheat.Jihva for ingredients is a popular food blog event conceptualized by Indira of Mahanandi.Every month,one ingredient is choosen and food bloggers-non-bloggers too,aroud the world cook up a storm of delicious dishes.This month the choosen ingredient is Wheat.

Also to LG of Taste of Mysore who is hosting this month's SWC-Meals on Wheels!!

Tweet