alu paratha

Alu Paratha

Servings

3-4

Ingredients

Amount Ingredients
2 cups Wheat flour
2 Medium Poatatoes
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Amchoor Powder
1 tsp Chili Powder
1 tsp Lemon Juice
1 tsp Salt
2 tbsp Choppped Cilantro

Preparation

  • The potatoes should be boiled, peeled, mashed and cooled to room temperature
  • Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
  • Mix mashed potatoes, coriander powder, cumin powder, mango powder, chopped green chilies, salt, cilantro, lime juice and chili powder.
  • Make small balls of the mixture.
  • Take a ball of dough slightly thicker than chapati (large egg size or peach size) and roll it to a circle 4-5 inches in diameter.
  • Place potato mixture on it and again make it into a ball.
  • Seal the edges completely so that the stuffing does not come out.
  • Flatten these balls and roll into a 6 inch circle.
  • Pre-heat the griddle (tawa). Turn it and spread little oil or butter and cook over low heat.
  • Turn it again and spread butter/oil on the other side.
  • Cook both sides till golden brown.
  • Serve with chutney, yogurt, steamed vegetable and Indian pickles

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