Finally I am back to my blogging from a sudden trip to India, my most awaited trip to New york and Niagara. Couldn’t post anything for a long back so starting again my journey of food wid everyones favorite aloo paratha…
What if you get a very hot , dipped in ghee and melt in mouth paratha for breakfast or in a rainy days while enjoying the rain….
well, is there anyone who does not like it? :). Try this recipe and I’m sure you will like aloo paratha afterwards 🙂

DSC_0093 (1300x867)

Ingredients:

Dough:
3 cup Wheat flour
2 Cup water
2 Tbsp oil
1-1 1/2 Tsp Ajwain (carom seeds)
pinch of salt

Method:
Mix all the ingrdients except oil. Mix well and knead to a smooth dough, now add oil and again knead till all oil get absorbed, and smooth.
cover with damp wet cloth for 20-30 min and again knead .the dough is ready.

Stuffing:
6 medium sized potato
3-4 green chillies(or more as per your taste)
2’’ inch ginger
3-5 Garlic cloves
½ Tsp turmeric
1 Tbsp cumin seeds
1 Tsp Mustard seeds
1 ½ Tsp coriander- cumin powder
1/2-1 Tbsp Dry mango powder(optional)
1 1/2 Tbsp oil
pinch of asefoetida
5-6 Tbsp chopped coriander leaves
salt for taste

Method:
Wash and boil potatoes in pressure cooker upto 2 whistle on medium heat. Let it cool and peel of the skin. Grate/ mash it. Meanwhile make ginger garlic paste, make green chilli paste.
Heat oil in pan, add Mustard seeds, let it splutter, add cumin seeds, add ginger garlic paste saute till it becomes pink, add green chilli paste saute for 30 sec, add turmeric, asefoetida and mix well.
let it cool and add into mashed potatoes, add coriander-cumin powder, dry mango powder, salt (be carefull as we already added salt at the time of boiling), chopped coriander and mix well.

T
ake a small portion of dough, make a lemon size ball, make small size puri using rolling pin. Again take small portion os Stuffing and make lemon size ball, place it on puri which we prepared earlier.
Take that puri, cover Stuffing using hands and close all the end (make sure that all ends are closed properly), and make a ball.
Now dust some wheat flour on rolling pad, place the ball. Spread/pat that ball gently and evenly using fingers so that stuffing could spread evenly. Now roll that puri very gently and evenly using rolling pin from all sides. Try to make a thin roti or a size of your choice.
Heat a pan on medium heat, spread little ghee/oil/butter to avoid sticking. Place roti carefully and cook from both sides till it’s get cooked completely. While changing the sides apply some ghee/oil.

Enjoy hot with Chutney, tomato ketchup or yoghurt or even lime achaar/pickle.

Tip:
1) add some salt at the time of boiling.
2) Make sure that you dough consistency and Stuffing consistency is same.
3) Don’t make stuffing is too soft/runny, if it is…. cook again for few minutes till all water dries.
4) Try to roll it evenly from all sides.
5) You can use oil/butter instead of ghee.
6) If you are a health freak, use less oil/ghee.

DSC_0095 (1300x867) DSC_0102 (1300x867)

Advertisements