When I, visited Himachal for holidays recently with my friends, these luscious Aloo Parathas were an integral part of our meal whether breakfast or lunch.
These parathas are stuffed with a succulent mixture of mashed potatoes, green chillies and onions .., stilll remember the taste and how we relished these parathas , which is an indispensable part of North Indian cuisine.
When November's theme - root vegetables was shared by our Host Karen , the first thing that came to my mind was these luscious Aloo Parathas.
For The Dough
2 Cups Whole Wheat Flour
1 Tablespoons Ghee - melted
1/4 Teaspoon Sea Salt
For The Stuffing
5 Medium Potatoes - boiled , peeled and mashed
1 Medium Onion - finely chopped 2 - 3 Green Chillies - finely chopped
1/4 Teaspoon Sea Salt or to taste
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Sendav Namak
1/2 Teaspoon Heaped Chat Masala powder
2 Tablespoons Coriander leaves - finely chopped
Whole Wheat Flour - for rolling
Desi Ghee as required
For the dough
Combine the whole wheat flour, ghee and salt in a bowl and mix well.
Add enough water and knead into a lightly soft dough. Keep aside covered for at least half an hour.
For the stuffing
In a bowl add the potatoes, turmeric powder, green chillies, salt, coriander leaves, chat masala powder, mix well and form a ball
Divide the stuffing into equal portions and keep aside.
To make the parathas
Divide the dough into equal portions according to the stuffing.
Roll a portion of the dough into a small circle.
Place a little stuffing in the center of the circle.
Bring together all the sides in the center
Close it tightly
Remove the excess dough from the top and roll it lightly to make a ball .
Roll again into a slightly thick circle / paratha, dusting the work surface with a little flour.
Keep them a side on a paper towel, cover and keep. In the meantime place the tava / griddle to heat on low flame. Like wise prepare the remaining parathas.
When the tava / griddle is heated, place a paratha and let it cook on low flame till one side is done.
Then flip and cook this sided too.
When both side are done then spread a little ghee of top and the sides and let it cook until golden brown spots appear on both the sides.
Serve immediately. Enjoy it fresh with curds and pickle.
Labels : Rotis, Aloo, Parathas, Bread Bakers, Stuffed Bread
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