Aloo Paratha
Ingredients
- 3 cups Wheat flour (atta)
- 250 gm Potato / உருளைக் கிழங்கு - boiled n peeled
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 tsp Red Chili powder / மிளகாய்த் தூள்
- 1 tsp Garam Masala powder
- 1 tsp Cumin seed / சீரகம்
- 1 tsp Fenugreek leaves, Dry / வெந்தய இலை, உலர்ந்தது
- 1 tsp Coriander powder / மல்லித் தூள்
- 1 tbsp Coriander leaves, Fresh / கொத்தமல்லி - chopped
- 1 tbsp Curry leaves, Fresh / கருவேப்பிலை - chopped
- 1 tbsp Green Chili, Fresh / பச்சை மிளகாய் - chopped
- 1 tbsp Oil / எண்ணெய்
- 4 tsp Ghee / நெய்
- 50 ml Ghee / நெய்
- 1½ tsp Salt / உப்பு - adjust to your taste
Instructions
- Add wheat flour into a large flat plate
- Add water little by little while mixing the flour gently
- Kneed the dough for 5~10min until soft and roll it into a big ball
- Grease with little oil all over the surface
- Close it with a cloth and allow it to rest
- Mash/Grate the boiled n peeled potato
- Add turmeric powder, red chili powder, garam masala, coriander powder, cumin, chopped coriander leaves, chopped curry leaves, chopped green chili, kasur methi, salt and mix well
- Make 8 balls of equal size
- Split the dough into 8 equal parts and make it into smaller balls
- Sprinkle dry wheat flour over rolling stone and roll the ball such that its thicker in the center and thinner towards outer surface
- Fill in the potato inside and make it into a ball along with the flour
- Grease with a little wheat flour and roll it into thin paratha
- Transfer into medium hot tawa
- Cook for 2~3sec
- Turn the paratha over and add little oil/ghee and spread over paratha
- Turn the paratha over and again add little oil/ghee and spread over paratha
- Let it cook for about 15~20sec on both sides
- Finally add some more ghee, spread over and store into a bowl
- Repeat same for other 7 balls
- Serve hot along with raita or any subji
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