ALOO PARATHA

Aloo Paratha a classic North Indian stuffed bread recipe made with wheat flour and spiced potato mash for stuffing. Almost every home has their own unique recipe and technique for making this delicious North Indian stuffed flatbread at home. Of all the stuffed breads India is famous for this, Aloo Paratha is the one loved in every family kitchen. Generally served for lunch and dinner with a choice of raita, pickle & butter but can also be served for morning breakfast and brunch.

Ingredients:

For the Dough:

· Wheat flour – 2 cups

· Gram flour – 2 tbsp

· Carom seeds – ¾ tsp

· Ghee - 2 tsp

· Salt to taste

· Water as required

· Ghee/Butter for shallow frying

For the Filling:

· Potatoes – 3 large (boiled & grated)

· Ginger - 1 inch (grated)

· Green chillies – 2-3 nos. (finely chopped)

· Coriander leaves - 2 tbsp (chopped)

· Mint leaves - 1 tbsp (chopped)

· Red chilli powder – 1 tsp

· Coriander powder - 1 tsp

· Cumin powder – ¾ tsp

· Garam masala – 1 tsp

· Amchur powder – ¼ tsp

· Fennel seeds – ½ tsp

· Salt to taste

Method:

For the Filling:

· Take a bowl and add boiled potatoes, grated ginger, green chillies, coriander and mint leaves, coriander powder, chilli powder, cumin powder, garam masala, amchur powder, fennerl seeds, lemon juice and salt.

· Mix & combine well, keep it aside for later use.

For making Dough & Paratha:

· Mix salt, ghee, carom seeds with wheat flour & besan flour. Mix well and form a crumb like mixture. and add water as required to knead a soft dough.

· Apply ghee on the dough to prevent it from drying and cover it with a damp cloth.

· Let the dough rest for 10-15 minutes.

· Knead once again after giving rest and divide into small equal dough balls, coat with dry flour and flatten it into thick chapati using a rolling pin or your hands.

· Now fill a spoonful of potato mixture or more as you require in the centre and make a ball.

· Now roll the ball in the dry flour and start rolling it lightly.

· Heat a tawa and keep it on medium heat and grease the tawa with ghee, cook the paratha on both sides until brown spots appear.

· Apply some more ghee/butter, flip and cook again on both the sides.

· Aloo paratha is ready to be served, serve hot by topping it with a blob of butter along with chilled curd, chillies or pickle of your preference.

*** You can also fill a spoonful of potato mixture or more as you require and spread on the paratha surface. Place another chapati over it of the same size and thickness and seal the ends by pressing it with your fingers. Dust the paratha with little dry flour once again and roll it.