Ingredients and Method to make the Aloo Paratha
For the filling
3 medium white potatoes (aloo/urilakizhangu) (pierced all over with a fork and cooked in the microwave) or cooked in the pressure cooker. (Peel the skin and mash the potatoes )
1/2 tsp cumin seeds (Jeera/ jeeragam)
1/4 tsp turmeric powder (haldi/ manjal podi)
1 tsp salt (or according to taste) (namak/uppu)
1/2 tsp chilli powder (mirchi powder)
1/2 tsp cumin powder (jeera powder)
1/2 tsp coriander powder (Dhania powder)
For the dough
1 1/2 cups whole wheat flour (atta/ godumai maavu)
1/2 tsp salt
3/4 cup water
3 tsp oil
A little extra clarified butter (ghee/ nei) or any other oil to shallow fry the paratha (about 2 tsp for the entire batch of this size) (use oil for a vegan version)
Place the flour and salt in a large bowl and mix well. Add water and oil and knead till it becomes a soft , pliable and non sticky dough. Keep covered and let sit for at least 30 minutes.
Pierce potatoes with skin all over with a fork and place in the microwave and cook on high heat for about 3 to 5 mins until done. Keep aside and let cool a little. Keep aside and let cool a little. or place potatoes in a pressure cooker and cook until soft. It usually takes me about 3 to 4 whistles in mine to get done.
Peel the skin off the potatoes and mash it in a large bowl.
Add all the dry spices mentioned for the filling and mix well.
Roll the potato mixture into even small lime sized balls and keep aside. ( This quantity yielded me about 8 balls )
Roll the dough into equal large lemon sized balls and keep aside. ( This quantity yielded me about 8 balls)
With the help of a little flour if required, roll the dough into a small pancake sized circle.
Place the spiced potato mixture in the center of the rolled out dough and pull the dough from all sides into the center and form a pouch with the dough and then press in the center to flatten it a little. (Refer to the picture to get a visual idea of the step by step process )
With the help of a little flour roll out the dough into a small circle of desired thickness and keep aside.
Proceed with the rest of the dough and the spice mixture in the same manner and keep aside.
Heat a griddle/ tawa/ flat pan on medium high and place the stuffed rolled out dough on it and cook for a minute.
Flip it over and cook the other side, apply a little clarified butter (ghee) on one side, turn over and apply clarified butter on the other side and cook for an additional minute until light brown spots start to appear on the bread.
Remove and serve hot with plain yogurt and pickle or dhal and curry of choice.
Yields approximately 8 parathas.
For the filling
3 medium white potatoes (aloo/urilakizhangu) (pierced all over with a fork and cooked in the microwave) or cooked in the pressure cooker. (Peel the skin and mash the potatoes )
1/2 tsp cumin seeds (Jeera/ jeeragam)
1/4 tsp turmeric powder (haldi/ manjal podi)
1 tsp salt (or according to taste) (namak/uppu)
1/2 tsp chilli powder (mirchi powder)
1/2 tsp cumin powder (jeera powder)
1/2 tsp coriander powder (Dhania powder)
For the dough
1 1/2 cups whole wheat flour (atta/ godumai maavu)
1/2 tsp salt
3/4 cup water
3 tsp oil
A little extra clarified butter (ghee/ nei) or any other oil to shallow fry the paratha (about 2 tsp for the entire batch of this size) (use oil for a vegan version)
Place the flour and salt in a large bowl and mix well. Add water and oil and knead till it becomes a soft , pliable and non sticky dough. Keep covered and let sit for at least 30 minutes.
Pierce potatoes with skin all over with a fork and place in the microwave and cook on high heat for about 3 to 5 mins until done. Keep aside and let cool a little. Keep aside and let cool a little. or place potatoes in a pressure cooker and cook until soft. It usually takes me about 3 to 4 whistles in mine to get done.
Peel the skin off the potatoes and mash it in a large bowl.
Add all the dry spices mentioned for the filling and mix well.
Roll the potato mixture into even small lime sized balls and keep aside. ( This quantity yielded me about 8 balls )
Roll the dough into equal large lemon sized balls and keep aside. ( This quantity yielded me about 8 balls)
With the help of a little flour if required, roll the dough into a small pancake sized circle.
Place the spiced potato mixture in the center of the rolled out dough and pull the dough from all sides into the center and form a pouch with the dough and then press in the center to flatten it a little. (Refer to the picture to get a visual idea of the step by step process )
With the help of a little flour roll out the dough into a small circle of desired thickness and keep aside.
Proceed with the rest of the dough and the spice mixture in the same manner and keep aside.
Heat a griddle/ tawa/ flat pan on medium high and place the stuffed rolled out dough on it and cook for a minute.
Flip it over and cook the other side, apply a little clarified butter (ghee) on one side, turn over and apply clarified butter on the other side and cook for an additional minute until light brown spots start to appear on the bread.
Remove and serve hot with plain yogurt and pickle or dhal and curry of choice.
Yields approximately 8 parathas.
