Aloo Paratha Recipe

 Introduction

Aloo Paratha is a authentic North Indian recipe that fills you with warmth, comforting aromas. Made with a spiced, mashed potato filling in gentle, complete wheat dough, each chew is both fulfilling and sentimental. Whether you're serving it for a festive brunch or a easy own family dinner, this recipe by no means disappoints.

Ingredients

 For the Dough:

•  2 cups whole wheat flour (atta)
•  ½ teaspoon salt
•  1 tablespoon oil (or ghee)
•  Water

 For the Potato Filling:

•  3 medium potatoes, boiled, peeled, and mashed
•  1-2 green chilies, finely chopped 
•  1 teaspoon grated ginger
•  ½ teaspoon cumin seeds
•  ½ teaspoon red chili powder 
•  ½ teaspoon garam masala
•  ¼ teaspoon ajwain (carom seeds) 
•  A handful coriander leaves, chopped
•  Salt, to taste
•  1 teaspoon lemon juice or a pinch of amchur (dry mango powder) 

 For Cooking:

•  Ghee or oil, for shallow frying

Instructions

1. Prepare the Dough:
• In a big bowl, integrate the whole wheat flour and salt.Add some oil and mix well.Gradually add water, kneading continuously to form a soft dough. 
• Cover the dough with a humid cloth or plastic wrap and allow it relaxa for as a minimum 20mins –half-hour.
2. Make the Potato Filling: 
• In a bowl, add the mashed potatoes.
•  Mix in the chopped green chilies, grated ginger, cumin seeds, red chili powder, garam masala, ajwain and salt. 
• Stir in the chopped coriander leaves and add lemon juice (or amchur) for a touch of tang.
• Blend very well so that all the spices are properly mixed with the mashed potatoes.
3.  Assemble the Parathas:
• Divide the rested dough into equalsized balls. Also, divide the potato mixture into equal components.
• Take one dough ball and roll it out into a small circle using a rolling pin and a light dusting of flour to prevent sticking.
• Place one portion of the potato filling in the middle of the circle. Carefully accumulate the edges of the dough and pinch them together to encase the filling absolutely, sealing it like a pouch.
4. Roll Out the Paratha:
• Gently flatten the filled dough ball and dust it with a touch of flour. Roll it out into a circle of about 6–7 inches in diameter. 
• Take care not to use an excessive amount of pressure, which might make the filling to get away.
5.  Cook the Paratha:
• Heat a tawa or nonstick griddle over medium heat. Place the rolled paratha onto the hot tawa.
• Cook for 1–2 mins until you notice bubbles forming on the floor; turn it over.Drizzle or brush a little ghee or oil on the flipped side and cook until golden brown spots appear.Serve hot with curd and pickle.