Alu Paratha

1) press the dough ball it in the center & flatten it slightly.



2) Place the stuffing's on the middle.



3) Gather all edges together.


4) Seal it thoroughly.


5) Roll out to a flat bread using some flour to avoid any leakage.


6) Aloo paratha is ready :) enjoy :)

Ingredients for dough:-

American flour- 350 g (for 3 parathas)

Ghee or oil -1 table spoon (you can use butter if you can’t get ghee)

Salt to taste

Ingredients for Stuffing’s:-

Boiled & mashed Potatoes - 2 (Medium size)

Green Chilies- 3

Chopped Onions – 1 table spoon

Red chili powder-1 tea spoons

Salt to taste

Coriander leaves (optional)

Ghee, Oil or Butter to fry

Preparation of Dough:-

1)Mix all the Ingredients for dough with 1 cup of water (use adequate water to make smooth a dough ball, it should not be sticky).

2)Now knead the dough very well on a plywood tray or any surface that can be used to knead the dough.

3)Now allow this bough to rest for 10-15 minutes to sure that we can roll this dough very easily. Make small balls  out of this dough. (Size should be bigger than what we make for Rotties)

Preparation for stuffing’s:-

1)Mash the boiled Potatoes. Heat little ghee in a pan & add chopped Onions, Green Chilies, Salt to taste, Chili Powder & stair constantly.

2)You can add mashed Potatoes & stair constantly for about 3-4 minutes & turn off the fire. Bring it to cold.

Method

1) Now take a dough ball & sprinkle little bit of flour & then press it in the center & flatten it bit.

2)  Put that stuffing in the center & now take these edges & bring them together. Seal it thoroughly in such way when you roll it to a paratha the stuffing won’t leak out.

3) Now press this whole thing slowly & roll out this slowly & evenly. If feel stickiness you can sprinkle little flour over the parata & roll it evenly in such a way that stuffing’s get distributed evenly. 

4) Now just toss it both sides so that the additional flour will come out & when you cook it won’t become discolored.

5) After you throw it to the pre- hot pan you can take a towel & press little bit & keep rotating it so that it will not burn at one place. It would get colored evenly.

6) Now turn other side & cook same way. Once both side cooked properly add little butter or ghee on top of the parata & spread it evenly. Who prefer more oil in their food can add more butter or ghee in both sides.

You can use olive oil instead of oil/butter/ghee for healthier version.

Most importantly….

·    Be care full when you put water to knead dough. Because when you add more water it is more likely that your parata will get break when you roll it & you get messed up.

·    Close tightly after you stuff your dough balls with potatoes otherwise when you roll it mixture will come out easily.

·    Thickness of the Parata should be 2mm to 3 mm .