Potato Stuffed Paratha
aloo paratha – a breakfast that i make often and for years now. have becoming a sort of expert in making parathas. Potato paratha is one of the most popular paratha recipe from punjab.
aloo paratha recipe is paratha stuffed with spiced aloo or potato mixture. the aloo or mixture can be made as per your taste and flavor. the stuffing which i am presenting here is very simple and easy to make. this aloo paratha recipe is my mom-in-law’s recipe. aloo parathas is a regular breakfast at our place. in punjab the parathas are made with lots of ghee and then served with dollops of white butter or makhan. white butter can be easily made at home.
Ingredients for Dough:
- Wholewheat flour – 2 cups
- Salt to taste
- 1 cup vegetable/ canola/ sunflower cooking oil (2 tbsps to knead the dough and the rest for frying the Parathas)
The dough for Parathas is made the same way as the dough for Chapatis. The recipe above makes roughly 12 Parathas.
Yield: 12 – 14 Pieces
Method to make dough:
- Seive flour with salt together in a mixing bowl.
- Sprinkle water gradually and knead to smooth dough.
- Knead the fough for serveral times
- Keep closed for 5 minutes.Ingredients for Stuffing:
- Potato – 4 pieces (boiled)
- Cumin Seeds – 1tsp
- Oil – 2tsps
- Chilly Powder – 1tsps
- Coriander Powder – 1tsps
- Gram masala Powder – 1tsps
- Salt – 1 taps
- Haldi ( turmeric powder) – ½tsp
Method for stuffing:
- Boil the potatoes and mash them nicely.
- Heat oil in the pan add cumin seeds,and add mashed potato ,Chilly powder, Coriander powder, Gram malasa powder, Turmeric powder, and salt.
- Fry all the ingredients well till the raw smell of the powders goes off. (15 minutes)
- Allow the stuffing to cool, and make small balls and keep aside.
Making stuffed paratha:
- Make round balls and roll out to a small circle and add the stuffing and close it nicely.
- Roll out the dough balls a little bit say about 4inch diameter or whatever is comfortable for you and place the gobi mixture in the middle.
- Close the loose ends of the dough such that the mixture is completely sealed. Now roll out the dough. It’s okay if the gobi mixture comes out a little bit here and there. Use some flour to roll out whenever needed or if the dough sticks to the board or your counter top while rolling out
- Heat the Tawa and put the Potato Paratha on the top of that add oil or ghee on the sides.
- When it puffs up turn over the other side and cook till brown specks are formed both sides.
- Serve the parathas warm, as a mealtime bread. They are traditionally accompanied by plain yoghurt or any raita.
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