Yummy Aloo Paratha - Family Favorite

Hello friends,


HAPPY HAPPY SUNDAY !!!


Little sad too, as tomorrow starts a new work week and so the same old, same old routine. But, never the less, I don't want to be sad today thinking of tomorrow. So, making some yummy aloo parathas for lunch.


This is my family's favorite lunch/dinner. Whenever I make it, it is a hit and we enjoy it thoroughly, little too much as then we will eat too much and not even be able to move for net few hours...lol


I am entering this into Shama's FAMILY'S FAVOURITE FOOD event.


Aloo Paratha (आलू पराठा)

Ingredients
For Filling (Masala)
Aloo (Potatoes) - 4 medium ones
Onions - 1.5 cups (finely chopped)
Ginger - 1 inch piece (grated)
Garlic - 4 big cloves (grated or crushed
Green Chillies - 3-4 (finely chopped, increase or decrease the quantity based on how hot you want your parathas to be)
Cilantro - 1/2 cup Finely Chopped
Coriander Powder - 1 tsp
Cumin Seeds - 1 tsp
Tuemeric - 1/2 tsp
Amchur (Mango Powder) - 1 tsp
Garam Masala - 1 tsp
Salt - As per taste
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Mustard Oil -  1 tbsp (you can use any oil, I personally like mustard)
For Paratha
Aata (wheat Flour) - 2.5 cups
Salt - 1 tsp
Warm water - to mix the dough
Butter/Ghee - for making parathas
Preparation
For Filling (Masala)

• Boil potatoes and mash them (add little salt and turmeric to it while boiling).
• Heat a pan and add oil to it.
• Add jeera and rai and let them splutter.
• Now, add green chillies, ginger and garlic. Let it fry for a while and let the aroma come.
• Add onion and let it fry till brown.
• Now, add all the dry masalas and let it fry for another minute or two.
• Add mashed potatoes, mix it well and let it also fry for a minute or two.
• Add chopped cilantro and mix it well. 
• Adjust any seasoning you may want per your taste.
• Let it cool down a bit (at least 15 min.) before you can start making parathas.

For Paratha

• Add salt to dough and mix it well.
• Now, slowly add warm water and mix a nice firm dough (not tight but firm kind)
• Cover it well and leave it for 5-10 min.
• Knead the dough once again before preparing.
• Now, Make a nice pin-pong size ball (basically a little larger than what would you do for a normal paratha or roti).
• Roll the ball into flat circle (not too big or else when you fill masala and roll it again, it will ooze out).
• Now add about 2 tsp filling (or what you think is appropriate) to the rolled roti and cover the roti from all sides. (Here, I wanted to take a picture of how it looks and totally forgot to do it. So, next time I make the roti, I will take the filled in picture and then post)
• Now, slowly by sprinkling some aata on it, roll the filled ball to a flat paratha.
• Add it to the hot tawa and cook it on both sides by adding little butter or ghee (your preference). Make sure your press the parathas on tawa lighly while roasting them as then the paratha will done well on all parts.

Serving
Traditionally, these parathas are eaten with a nice bowl of plain dahi and some achar (pickle) of your liking (usually spicy and sour kind).


So, enjoy this nice and yummy weekend lunch/dinner. It takes about 15-20 min to boil the potatoes. About 2 min. to knead the paratha dough, about 15 min. to make the filling and about 15 more min. to make parathas. And of course, few works can go parallely. Like, you can let the potatoes boil and make the dough and also cut everything for the filling. 


There is another way of making the filling, which is just boiling potatoes and mixing other ingredients raw and not cooking it. I will cover it in another one of my posts later. Both taste very good and have their own delicious flavors.


Hope you will like it and try it.


Till next post, take care.
~ Priya