Aaloo Paratha
Aaloo Paratha is a flatbread most commonly eaten in Punjab in both India and Pakistan. In the older times, it was one of the regular breakfast dishes. But with progressing times and changes in the working patterns of people, it has become a delicacy. But still, in some places, it is considered a good lunch box meal.
The Aaloo paratha is made by making a mashed potato mixture with spices and spreading it onto a rolled roti and then putting another same rolled roti on top of it. This is then fried and enjoyed with achars, chutneys and raitas. In some places of Punjab, the Aaloo Paratha also accompanies Sarson Saag.
Ingredients:
- Potatoes ½ kilogram
- Green chillies 2 number
- Fresh coriander 1 Tablespoon
- Dried fenugreek leaves 1 Tablespoon
- Salt According to taste
- Red chillies ½ Tablespoon
- Red chilli flakes ½ Tablespoon
- Cumin seeds ½ Tablespoon
- Coriander seeds ½ Tablespoon
- Dried pomegranate seeds ½ Tablespoon
- Kneaded flour dough
- Oil for frying
Directions
Step 1:
Wash the potatoes and put them in a pot. Pour water into this pot so the potatoes are covered with water. Boil the potatoes until they turn tender and can be easily mashed.
Step 2:
Take the boiled potatoes out of the water and set them aside to cool. Once the potatoes have cooled, peel them. After the potatoes have been peeled completely, transfer them to a bowl and mash them. The mashed potatoes should be chunky and not completely smooth.
Step 3:
Chop up the green chillies and fresh coriander. Add these to the boiled potatoes. Combine all the rest of the spices into the mashed potatoes as well. Mix all these things so the spices are completely infused into the potatoes.
Step 4:
Make two small dough balls from the kneaded flour. Flatten them a little bit with the help of a rolling pin. Now put two to three tablespoons of the mashed potato mixture on top of one of the flattened dough balls. Spread it out with help of your hands or a spoon. Put the other rolled dough ball on top of the potato spread. Now press down on the edges so that it would not open up when rolling it further. Roll it into the size of a roti or a paratha.
Step 5:
Heat a flat pan or tawa on medium heat. Add some oil to the pan. Put the paratha on the pan and wait for it to cook on one side. Once the top side changes its colour completely, pour a little oil on the top of the paratha and flip it to cook the other side. Cook this side until red marks appear on the cooking side of the paratha. Flip it once again so the underside gets cooked completely. Dish it out on the plate. Prepare more parathas this way. Serve this paratha with raita and achaar.
|
Preparation time |
Cooking time |
Serves |
|
30 mins |
5-7 mins |
5-6 |
