ALOO PARATHA RECIPE | POTATO STUFFED PARATHA
These stuffed parathas are made with spiced potato filling. Known as aloo paratha, these flatbreads are simply delicious and make a great meal. Serve them topped with butter alongside plain yogurt or pickle.
Provided by Swasthi
Categories Breakfast
Time 45m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 189 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 239 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
STUFFED PARATHA
Try making stuffed paratha, a popular Punjabi breakfast or afternoon snack. These have a potato filling, but we also have tips for other great fillings
Provided by Vivek Singh
Categories Breakfast
Time 1h
Number Of Ingredients 14
Steps:
- Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
- Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
- Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
- Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
- Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 2.07 milligram of sodium
POTATO PARATHAS
Provided by Food Network
Categories appetizer
Time 45m
Yield 6 to 8 parathas
Number Of Ingredients 8
Steps:
- Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough. Cover the dough and set aside.
- Put the mashed potatoes, red onion, fenugreek leaves, garam masala, and cilantro into a bowl and mix well. Taste for seasoning and add salt, and pepper, to taste.
- Take a piece of dough about the size of a golf ball and roll it into a disc with your fingers. Lightly dust a work surface with flour and using a lightly-floured rolling pin, roll out the disc into a thin patty (like a tortilla).
- Place 1/4 cup of the filling into the middle of the patty and then fold the edge of the dough over the mixture and form into a ball, with the filling in the center. Roll out the paratha gently, being careful not to squeeze the filling out.
- Put a nonstick skillet over medium-high heat and place a paratha into it. Cook until brown bubbly spots appear and then flip the paratha and cook the second side until it is done, about 3 minutes per side. Continue until all the parathas are done.
More about "potato parathas food"
AALOO (POTATO) PARATHA RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (61)Total Time 2 hrs 10 minsCuisine IndianPublished Sep 13, 2005
- Put the mashed potatoes, coriander and cumin powders, cumin seeds, turmeric, chili powder, salt to taste, chopped fresh coriander and grated ginger into a large mixing bowl.
- Put the flour, oil/ghee, and all the ingredients (except the water) into a large mixing bowl.
- Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for an hour.
- Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a 5 inch circle. Now take a tablespoon-full of the potato mix and spoon it into the center of the circle you just made.
- Lightly flour your rolling surface and roll this pouch into a 7 to 8 inch circle. Don't worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha.
- Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha.
BEST ALOO PARATHA RECIPE | FOOD NETWORK …
From foodnetwork.ca
4.7/5 (17)Category Breakfast,Brunch,Comfort Food,IndianServings 5Total Time 55 mins
ROSEMARY ALU PARATHA (POTATO PARATHAS WITH …
From food52.com
CLASSIC ALOO PARATHA RECIPE | PUNJABI ALOO KA …
From vegrecipesofindia.com
ALOO PARATHA (INDIAN POTATO STUFFED …
From recipetineats.com
INDIAN STUFFED POTATO PARATHA - SCRAMBLED …
From scrambledchefs.com
GUYANESE ALOO PARATHA (POTATO ROTI)
From metemgee.com
ALOO PARATHA WITH SPICED POTATO FILLING RECIPE - SERIOUS …
From seriouseats.com
4.4/5 (7)Total Time 2 hrs 25 minsCategory BreadCalories 348 per serving
PARATHA RECIPE | INDIAN FLATBREAD RECIPE (PLAIN PARATHA)
From vegrecipesofindia.com
POTATO PARATHAS : RECIPES : COOKING CHANNEL RECIPE | BAL ARNESON ...
From cookingchanneltv.com
PARATHA (PAN FRIED FLATBREAD) RECIPES - THE SPRUCE EATS
From thespruceeats.com
PARATHA - WIKIPEDIA
From en.wikipedia.org
ALOO PARATHA (POTATO-STUFFED FLATBREADS) RECIPE - BBC FOOD
From bbc.co.uk
ALOO PARATHA RECIPE | AALU KA PARATHA | POTATO PARATHA
From geetakiduniya.com
ALOO PARATHA | POTATO STUFFED PARATHA - TRADITIONALLY MODERN FOOD
From traditionallymodernfood.com
POTATO PARATHAS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
POTATO CHAPATHIS/PARATHAS RECIPE - FOOD.COM
HEALTHY KALE PARATHAS - MINISTRY OF CURRY
From ministryofcurry.com
ALOO KA PARATHA RECIPE | POTATO PARATHA RECIPE | DHABA STYLE …
From youtube.com
ALOO (POTATO) PARATHAS RECIPE - TODAY.COM
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love