Alu paratha recipe | How to make Aloo paratha- step by step

2014-01-15
  • Servings : 10
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

One of the first things that I started cooking was Alu parathas. My brother absolutely loves parathas.. well, parathas and chicken, can’t say what he likes more & Im sure even he wouldn’t be sure.

So I used to make plenty of them and we gobbled them up.

Alu paratha is by far the most loved food in India- everyone, young or old loves them.

Northern India is famous for parathas, Alu paratha being the most famous. Parathas are made in ghee, and served with a dollop of butter.

The most favourite when it comes to breakfasts, lunch or anytime snack, I am accused of not making them often enough ūüôā

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Ingredients

  • Potatoes, boiled- 5 (3 cups mashed)
  • Coriander, finely sliced- 1/4 cup
  • Green chilli, finely sliced- 1
  • Chilli powder- 1/4 tsp (optional)
  • Amchur (Dry Mango powder)- 1/4 tsp
  • Garam masala powder- 1/4 tsp
  • Salt- to taste
  • Oil/ ghee - to fry

Ingredients for the dough

Wheat flour- 1 1/2 cups
Water as required, around 3/4 cup
Salt- to taste

Method

1. Knead the dough, and let stand for at least 30 minutes.

2. Boil, peel and mash the potatoes. Mix in all the spices, taste and adjust salt. I find that if the stuffing has a bit of extra salt & spice, it helps as most of the time, the dough for rotis does not have salt. However, if you have added salt, adjust salt accordingly.

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Children find it very hard to eat green chillies, do not use then if you are not able to chop them really fine. You are better off adding  some chilli powder, although green chillies do add a rather nice flavour. Divide into balls slightly larger than lemons.

Make lemon sized balls from the dough.  Dust the surface that you are rolling on with some flour and roll a dough ball into a small roti about 3 inches in diameter.

Put a ball of stuffing in the centre. I like to make larger balls of the stuffing, so the paratha tastes better, but of course, if you find it harder to roll out, and if the paratha keeps breaking, use less stuffing.

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Pinch the sides and bring to the centre as you would do for a modak.

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Pinch off the excess and flatten the top. Roll out carefully without applying too much pressure, while remembering to keep the sides/ circumference thin as well. There is nothing worse than having thick sides on the roti/ paratha.

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Heat a tawa/ skillet and when hot, put the paratha on top. Keep on medium heat for about 1minute. Flip over . It will have lovely brown spots.

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Now with a pastry brush or spoon, apply oil/ ghee  on top and around the sides. Flip over. Repeat with the oil/ghee.

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Serve with mango pickle/ yoghurt.

This huge stack that I made disappeared before I could take any decent pictures, so you will have to excuse me for now.

The next time I make them I promise the pictures will be so tempting, you will shoot straight off to make some.

For more paratha recipes, look for

 

20140123-P1070865      20121012-P10105871-575x262  20121026-P1010765-575x262

Dal Paratha                                  Methi Paratha                 Cheese & Potato Paratha 

 

20131215-P1060562-575x431 20131211-P10604461-575x262 20141207-P1100920

Triangular paratha,        Green peas and Paneer Paratha,  Cabbage paratha II,

Bon appetit!

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