Aloo paratha
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Food lovers always know which food we should eat Some people worries about fat and health issues old age people nowadays some people says eat well whatever you want don’t worry about fat and calories in india breakfasts lot’s of items are there
But aloo paratha is different to another food items
But aloo paratha is different to another food items if you want to travel Punjab you should eat aloo paratha with Desi ghee my grandpa said this one healthy guy can eat 8&9 ghee aloo paratha well how many paratha nowadays people can eat 🙄
Aloo paratha potatoes falvorful and delicious stuffed paratha are staples in many north indian households served with pickles and some vegetables sups and non-vegetarian sups
How to make step by step
flour (atta), salt, oil and water. Making this
you can either knead it with your hands or in a stand mixer.
potatoes are boiled, peeled and then mashed. The mashed potatoes are seasoned with herbs, spices and salt, and then are stuffed in a rolled dough before being roasted or fried.
Mashed potatoes stuffing
potatoes are boiled, peeled and then mashed. The mashed potatoes are seasoned with herbs, spices and salt, and then are stuffed in a rolled dough before being roasted or fried.
Before you can make these delicious stuffed parathas, you need to prepare the potato stuffing.
First, boil or steam 4 medium-sized potatoes in a pressure cooker, steamer or electric cooker. Add enough water in a 2-litre pressure cooker or pan to just barely cover the potatoes.
pressure cooker – On a medium flame, cook the potatoes in water for 4 whistles. When the pressure settles down naturally, remove the lid and drain the water. Allow the potatoes to cool enough to handle and then peel them.
cooking in a pan Cover the pan and cook potatoes in water till fork tender. For this method, it helps to peel the potatoes and chop them in 2 inch cubes before boiling because they will cook faster than whole potatoes. Using a colander, drain all the water and allow the potatoes to cool.
Then mash the potatoes with a potato masher.
The potatoes should be mashed very well, with no lumps, chunks or bits. Any lumps in the mix will cause the stuffing to leak out of the dough when rolling.
Now add the following ingredients
Note :. I'm not add measurements because all people not want same someone cook for family and someone wants for 10 people some one 50 people's that's why I'm not going to add
Ingredients measurements you just see ingredients add and measure them how you want
chopped green chillies (1 to 2 green chilies) or serrano peppers
garam masala powder
teaspoon kashmiri red chilli powder or cayenne pepper or paprika (optional)
½ to 1 teaspoon dry mango powder (amchur powder) – or use lemon juice instead
salt according to your taste.
With a spoon, thoroughly mix the spice powders and green chilies into the mashed potatoes. Check the taste of the spiced mashed potato stuffing, adjusting the salt, red chilli powder, or dry mango powder if required. Set the prepared aloo stuffing aside.
In a separate bowl, add 2 cups whole wheat flour. Make a well in the center. Add ½ teaspoon salt (or to taste), 1 tablespoon oil or ghee, and roughly ⅓ to ½ cup water.
NOTE: Be sure to add the water in portions as you go on mixing and kneading the dough. Do not all of the water at once.
Bring the mixture together and knead into a smooth, soft dough for 10 to 15 minutes. Add more water if needed. Cover and keep the dough aside, letting it rest for 20 to 30 minutes.
Stuff the flatbread
Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
With a rolling pin, roll them into rounds roughly 5 to 7 inches in diameter. Try making both the discs the same size.
On one of the discs, place the potato stuffing in the center, keeping about 1 inch empty space from the sides.
Gently place the second Circle On top
Press and seal the edges with your fingertips. If you are not able to seal the edges, then brush or spread some water on the edges and then seal.
Dust some flour on the stuffed aloo ka paratha and start rolling.
Dumpling Method
Pinch off a medium ball of dough. Roll it between your palms and lightly flatten it. Dust with some flour and roll to a circle about 4to 4.5 inches diameter.
Place the potato stuffing in the center, keeping about 2 to 2.5 inches of space from the sides.
Take the edge and start pleating, joining the pleats in the center.
When all of the pleats are joined together, it should look like a Chinese dumpling. Be sure to pinch the pleats together very well so the filling doesn’t leak out while rolling.
Press the joined top portion slightly downward to flatten it a bit.
Sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti. If some of the filling comes out, then just take a small piece of dough and cover the gap.
Roll, trying to create the same thickness throughout, as you would a pie dough. Avoid keeping the edges thick.
On a hot tawa place the rolled paratha
the tawa quite a low flame will harden them
Ideally the finished parathas are crisp as well soft
For a thick bottomed heavy tawa, keep the flame to medium-high or high.For a medium or thin
bottomed tawa, keep the flame to medium-low to medium.
dry roasting aloo paratha on skillet.
When the base is partly cooked, flip the paratha using a spatula. You will see some air pockets on this side.
Spread some ghee or a neutral flavored oil (e.g. sunflower) on the partly cooked part. Well ghee is best to aloo paratha but u can cook with any food related oil
Flip again and you will see nice golden blisters on the second side. To clarify, the side which has been spread with ghee will be on the bottom.
This side has to be cooked more than the previous side
Spread some ghee on the second side facing you. A well-made and well-roasted alu paratha will always puff up when roasting.
Flip again once or twice till both sides are cooked properly, with crisp brown spots. You should also press the alu paratha edges down with a spatula or spoon so that they are fried well. Repeat, making all parathas this way.
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Thank u guys 😊