Aloo paratha is a specialty from North India. Over there aloo paratha's are eaten for breakfast with just a blob of butter. But it also makes a good lunch, brunch or dinner. I have tried to spice up the regular recipe for aloo paratha by using nice aromatic seeds and grinding them to make a spice mixture for our spiced up aloo paratha's.
Ingredients
6-7 medium potatoes boiled, peeled and mashed
1 small onion finely chopped
1 tbsp chopped Coriander leaves
1/4 tsp dry mango powder(amchur)
1/8 tsp red chili powder
2 green chili's finely chopped
Salt as per taste
Canola oil as required for pan frying
Spice Mixture
1/8 tsp Cumin seeds
1/8 tsp Fennel seeds
1/8 tsp Mustard seeds
1/8 tsp Coriander seeds
1/8 tsp Fenugreek seeds
For dough
1 1/2 Whole Wheat Flour(Approximately) + few for dusting
Water as required to knead the dough
Couple of pinches salt
1 tsp of canola oil + few for kneading
Method
Combine wheat flour, salt, oil and water as required little by little to make a soft dough. Rub some oil onto the kneaded dough and keep aside covered for 1/2 an hour.
Toast all the ingredients for spice mixture. Toasting brings out the wonderful flavor from all the seeds. Let them cool and then grind to make a fine powder, this is your spice mixture. Now combine all the ingredients including spice mixture.
Make a medium sized ball of the dough and roll it into a 1/2 inch circle using more wheat flour as required. Stuff it with potato mixture and close the circle by bringing together all the sides and making it into a ball again. Roll this ball evenly in a circular motion dusting more flour as required so that your paratha doesn't stick. Put your rolled paratha onto a heated griddle/tawa. Cook it on both sides by spreading oil on both the sides until it's all puffed up and gets a nice brown color. Repeat the procedure for making more paratha's. This will make approximately 10-12 parathas depending on what size you make. Serve it North Indian style with just a blob of butter. It will look like any normal aloo paratha but you will get a nice kick from that spice mixture we added to the mashed potatoes.
Ingredients
6-7 medium potatoes boiled, peeled and mashed
1 small onion finely chopped
1 tbsp chopped Coriander leaves
1/4 tsp dry mango powder(amchur)
1/8 tsp red chili powder
2 green chili's finely chopped
Salt as per taste
Canola oil as required for pan frying
Spice Mixture
1/8 tsp Cumin seeds
1/8 tsp Fennel seeds
1/8 tsp Mustard seeds
1/8 tsp Coriander seeds
1/8 tsp Fenugreek seeds
For dough
1 1/2 Whole Wheat Flour(Approximately) + few for dusting
Water as required to knead the dough
Couple of pinches salt
1 tsp of canola oil + few for kneading
Method
Combine wheat flour, salt, oil and water as required little by little to make a soft dough. Rub some oil onto the kneaded dough and keep aside covered for 1/2 an hour.
Toast all the ingredients for spice mixture. Toasting brings out the wonderful flavor from all the seeds. Let them cool and then grind to make a fine powder, this is your spice mixture. Now combine all the ingredients including spice mixture.
Make a medium sized ball of the dough and roll it into a 1/2 inch circle using more wheat flour as required. Stuff it with potato mixture and close the circle by bringing together all the sides and making it into a ball again. Roll this ball evenly in a circular motion dusting more flour as required so that your paratha doesn't stick. Put your rolled paratha onto a heated griddle/tawa. Cook it on both sides by spreading oil on both the sides until it's all puffed up and gets a nice brown color. Repeat the procedure for making more paratha's. This will make approximately 10-12 parathas depending on what size you make. Serve it North Indian style with just a blob of butter. It will look like any normal aloo paratha but you will get a nice kick from that spice mixture we added to the mashed potatoes.
Just a different take on a regular aloo paratha. You can also serve some mix vegetable pickle(for recipe click here) or cranberry pickle(for recipe click here).
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