Aloo Paratha Food

ALOO PARATHA

Steps:

• Boil the potato pieces in a pan of salted water for 15 to 20 minutes, or until tender. Drain well, and mash with a potato masher or ricer until smooth. Set aside to cool. In a bowl, gradually add enough water to the chappati flour to be able to bring the mixture together as a dough. Bring the mixture together into a ball using your hands, then turn out the dough ball onto a lightly-floured work surface and knead lightly for 3 to 4 minutes, or until the dough is smooth and elastic. Set aside.
• In a large bowl, mix together the cooled mashed potatoes, and the ground coriander, ground cumin, amchoor powder, chopped green chile, chopped cilantro, lime juice, and chile powder until well combined. Season the mixture with salt, to taste. Divide the potato mixture into 6 even portions, and roll each portion into a ball, using your hands, and set aside.
• Roll 6 egg-sized balls from the dough mixture, and then flatten them into 4-inch disks using your hands or a lightly-floured rolling pin. Place 1 potato ball on top of each dough disk, then bring the dough around the potato balls and seal the edges, using a little water, if necessary.
• Carefully flatten the stuffed dough balls slightly using your hands.
• Heat a griddle pan or tawa (Indian griddle) over a low heat. Brush each of the stuffed dough balls all over with the oil, and cook for 3 to 4 minutes on each side, or until golden brown on both sides. Serve immediately.

ALOO PARATHA RECIPE | POTATO STUFFED PARATHA

Steps:

• Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
• While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
• Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
• When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
• Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
• Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
• Optional: Also add the optional ingredients - ajwain and fennel powder.
• Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
• Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.
• Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
• Method 1- Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
• If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
• Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
• Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
• Sprinkle some flour on the rolling area .
• Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
• Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
• Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
• Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
• Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.
• Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
• When the pan is hot, gently transfer a rolled aloo paratha to it.
• With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
• You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
• Smear some ghee on this side as well and press down the edges to cook thoroughly.
• Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
• Top aloo paratha with some butter and serve with pickle or yogurt.

ALOO PARATHA

Steps:

• 1. Dough.
• 2. Mix flour, salt ,oil and water together to make soft dough .
• 3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
• 4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
• 5. Filling.
• 6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
• 7. Once tender, remove them from the water and let them cool down.
• 8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
• 9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
• 10. Making paratha.
• 11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
• 12. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to.
• 13. make a ball. Proceed to make all six balls.
• 14. Let them settle for 3 to 4 minutes before rolling them.
• 15. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
• 16. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
• 17. Place the paratha over the skillet. After a few seconds you will see the.
• 18. paratha change color and puff in different places.
• 19. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
• 20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
• 21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice.

ALOO PARATHA

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
• Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
• Transfer potatoes to a bowl and allow to cool, about 15 minutes.
• Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
• Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
• Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
• Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

DHABA STYLE ALOO PARATHA

Steps:

• Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
• In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
• Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
• Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
• Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
• Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
• If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.