Wednesday, March 23, 2011

Aloo Paratha

Parathas are the tastiest Punjabi food that I always like to eat. Especially aloo paratha is my favorite. I usually make this for dinner or a heavy brunch during the weekends.

For Potato Filling:
3 medium size Red Skin Potatoes
1 Green Chili chopped
1/4 inch Ginger grated
1/4 cup Cilantro chopped
1/4 tsp Chili powder
1/4 tsp Cumin powder
1/2 tsp Amchur/Dry Mango powder (if you don't have amchur powder you can use 1/2 tsp Lemon Juice)
1/2 tsp Garam Masala powder
Salt to taste

2 1/2 cups Chapati Flour/Atta
1 tsp Oil
Water as needed (probably you will need 2 cups)
Salt to taste
1/2 stick Butter as needed

1. Boil the potatoes in a pressure cooker with water for 3 whistles. Allow it to cool. Remove the pressure and peel the skin off the potatoes and mash the potatoes and make sure you don't have lumps. If you are not sure how to mash it, you can use a grater to grate it.
2. In a bowl add all the filling ingredients including the potatoes and mix well and keep aside.
3. In a bowl add Atta, oil and salt and mix well. Now add around 1 3/4 cup of water and knead the dough. Add more water if needed to make a soft dough. (it should be little sticky). Apply oil and let it rest for about 10 mins.
4. Meanwhile heat the tava on the stove.
5. Make a big lemon size ball of the dough and flaten it with hand on the corners.
6. Stuff about 2 tbsp of the potato filling and completely cover/seal with the dough and make a ball again.
7. Gently press down to a flat round shape with hands and dip in flour as needed and with a roller pin roll it gently to a chapati shape without applying any pressure.
8. When the tava is hot place the paratha on the stove and cook if for a min or until the dough turns pale on the upper side.
9. Flip it to other side and cook until brown spots appear, flip again and apply butter over the top and flip again quickly and apply butter to the second side and serve hot with masala yogurt and pickle.