Aloo Paratha
Aloo Paratha is Potato stuffed Paratha. Aloo means Potato in Hindi. Aloo Paratha is a popular breakfast dish often served in all Western, Nothern and Central India. It is also in use in Pakistan especially the Punjab region. 
Often Aloo Paratha is served with Butter or Chutney and is served along with Lassi as morning Breakfast.
Aloo Paratha is a type of an Indian bread made up of Atta or Maida dough rolled with mashed potato stuffing and cooked on a hot Tawa on both sides adding butter or ghee.

Many variations can be made to Aloo Paratha by changing the stuffing mixtures such as onion, green chillies, Cauliflower, paneer, etc,.

Kulcha is a slightly modified form of stuffed paratha. Kulcha is a Punjabi dish often prepared in the same way as stuffed parathas, but for the dough – usually it is made up of Naan dough (fermented dough) and it is baked in clay pot like naan. Amritsar in Punjab is famous for Kulchas and there is one special variety recipe in Amritsar known as Amritsari Kulcha. Kulchas are made and eaten throughout India and Pakistan, with little variations. 
Aloo Paratha Ingredients:
For Filling:
Potato - 3
Onion -1(optional)
Green chilli - 2
Coriander - 4 tblsp
Red chilli powder     - ½ tsp
Cumin powder - ½ tsp
Turmeric powder       - ¼ tsp
Garam masala - ¼ tsp
Salt  - to taste
Oil  - as required                                                                                                            
For Dough:
Wheat flour - 2 cups
Salt  - to taste
 Water - as required                                                                                                                                                                                                      
 
Aloo Paratha Method:
Mix wheat flour and  salt. Add water little by little and knead to a smooth dough and make orange size balls.
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 Wash and pressure cook the potatoes. Peel the skin and keep aside. Chop onion, coriander and green chilli finely.
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 Mash the potato well. Mix potato, onion, coriander, green chilli and all the powders and salt to make a smooth dough. Make small lemon size balls out of it.
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Make wheat flour in to small chapathi and put the potato ball in the centre and cover it. Then make the paratha using rolling pin. Heat tawa in the stove and cook both sides of the paratha with oil or ghee. Serve hot with any raitha or salad.

Note:
If you want you can add finely chopped onions or avoid it as it will disturb you in rolling and flattening. You can add green chillies as paste instead of finely chopped.

Aloo Paratha






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