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Aloo Paratha



             My husband was grown up in Delhi and other North-Indian states. So he is pretty much fond of North Indian dishes. When I got married, his mother prepared these Aloo Parathas one day which was very tasty and while preparing she said that these parathas are my husband's favourite, and I can cook sometimes for him. Though I felt its a difficult task, I tried it one day but with a different version from my mother-in-law's. Later this became a now-and-then guest in our dining table and sooner it got easy for me to prepare. 

After many experiments to make break free Parathas, I figured out this method . I have changed my regular round Parathas to square..



Ingredients :

  1. Wheat flour : 1 cup
  2. Oil : 1/2 cup
  3. Potato : 2 medium; boiled and mashed with salt
  4. Onion : 1 small ; finely chopped
  5. Shallots : 3-4 
  6. Ginger : 1/2 inch 
  7. Garlic : 2-3 
  8. Green Chillies : 2
  9. Coriander Leaves : 1/2 cup ; chopped
  10. Chilli Powder : 1 tbsp
  11. Turmeric powder : 1/2 tbsp
  12. Garam Masala : 1/2 tbsp


Method :

  1. Blend ginger, garlic, shallots and green chillies and keep aside
  2. In a pa, add 2-3 tbsp of oil. Add onion and saute till it turns transparent. 
  3. Put the blended mixture and saute.
  4. Add the three powders and salt. Put the cooked potato and coriander leaves. Mix it gently.
  5. Keep this aside to cool down.
  6. Now make the dough for chappathi using wheat flour and warm water. Warm water makes dough soft.
  7. Take a large size dough ie larger than lemon size and roll it to a chappathi. The chappathi shouldnt be bigger in diameter and should be little thick.
  8. Take a small sized (smaller than lemon) potato mixture and place it onto the center of chappathi.  
  9. We are going to make square Parathas. So firstly fold from one side. 
  10. Next fold from the other side. 
  11. We have two sides remaining. Fold the third side. 
  12. Now turn upside down. 
  13. Next fold the fourth side on to the top. 
  14. Slightly press with hands very gently. Sprinkle some flour on both sides of the stuffed dough and gently start rolling. Take care not to break out, it should be gentle. It's okay if there are little. And make a medium thin Parathas. Your first paratha may be little tough but your next one will be better. You will eventually learn to make break-free aloo parathas. 
  15. Fry them on a non stick pan (like normal chappathis) to make crisp aloo-paratha. You can put oil on top sides while flipping and frying.


  

 


Notes :


  • Breaks do happen at the edges. But they may be small . So dont loose your confidence when you see them. Even if breaks appear, the taste dont change. So dont worry. 



by Nilofer Ajmal

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