ALOO PARATHA (Aloo Stuffed Chapati or Roti)

Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. It is one vegetable which goes with any preparation. Mostly veg & in some parts of India also accompanies non-veg such as fish ( Bengal), chicken & mutton too.

Very easy & quick to prepare at any time. Used in break fast, lunch & dinner. One such splendid aloo preparation is the 'ALOO PARATHA'. It is basically a North Indian preparation now popular all over India. Everyone loves it. "Diet Conscious" hate it. My hubby loves it. He loves any paratha preparations which includes aloo, gobi (Cauliflower flowerettes), mooli (Radish), Sattu etc., etc.,

First things first......... let's continue with the preparation of Potato stuffed Rotis.

The STUFFING

Ingredients:

Aloo (Potato) - 2-3 (boiled,peeled & well mashed)
Onion - 1 medium, finely chopped
Green Chilli - 2, finely chopped
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Jeera (Cumin) Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Coriander Leaves - 2 twigs, finely chopped
Salt to taste
Oil - 1tbsp





Method:

Mash the boiled & peeled potatoes well so that no hard pieces are left which would tear the parathas apart. Heat oil in a wok & add green chillies.



Fry them till they look fried. Now add chopped onions & fry till translucent.



Now add all the Masala powders & fry.



Once it is done add the mashed potatoes & mix well.



Keep stirring for a couple of minutes. Add in the chopped coriander leaves & mix well again.



Keep stirring for a couple of minutes & turn off the flame. Keep it aside to let it cool down.

The DOUGH

Ingredients:

Wheat Flour (atta) - 2 cups
Water - As required to make a thick dough
Ajwain (Carom Seeds or Oma) & Mangrela(Black Sesame Seeds) - Optional
Salt as per taste (optional)

Method:

In an open mouthed big bowl mix the atta with required amount of water to make a smooth thick dough.

PS. The dough is kneaded slightly thicker, than that would normally be kneaded for chapati or rotis. Mainly because if the dough is very soft, it would not be able to withstand the stuffing while you roll them. Parathas would tear. Hence the thicker dough.

Keep the dough aside, covered, for atleast 1/2 an hour so that it settles.

The PARATHA

Method:

Make small balls of the dough. Now take a ball at a time & shape it into a small cup to hold the stuffing. Take a spoon of the stuffing or as per the size & thickness of the cup. Fill the cup & turn it around to cover the cup & finally seal it.



Now roll the ball with a rolling pin to a fine roti.



Heat a tawa or a wide mouthed pan & place the rolled paratha on it. Let a side get cooked. Once it is done turn over to let the other side cook. Meanwhile smear the side facing you with oil & turn over again.



Now let the oil on the other side get cooked & smear the dry cooked side with a spoon of oil. Now tossing & turning, cook both the sides well & remove from the tawa.



Serve the parathas hot with a bowl of curds, pickle & sauce or any gravy of your choice. Relishhhhhhh!!!!!!!!!!!!!!!!!!!!!!!!!!!