Easy Aloo Paratha

Aloo (Potato) Paratha is an Indian breakfast or brunch ( But I love to eat them anytime).It can be served with chilled Yogurt, Butter, a spicy Pickle or a Chutney or even Tomato ketchup. It is an Indian whole-wheat flat bread stuffed with potato filling. Do you have a picky eater at home? Then, this is a way to make them eat Potatoes. But  I love Potatoes & for this recipe I need to thank Gopal Bhai :) . Even though I have tried many varieties of aloo parathas, this is the easiest and healthiest of them all.

Preparation time - 30 mins
No of Parathas- 6 nos

Ingredients 

 Potato- 1 medium size
Green Chilly- 1 small
Onion- 1 small or half a medium sized one
Coriander leaves- 2 tbsps( chopped)
Kasuri methi- a fat pinch (optional)
Ajwain- a pinch (optional)
Salt to taste

Wheat flour- 2 cups
Water- 3/4 cup or as required
Any Refined Oil as required

Method


These are the vegetables that I pick. Boil, peel & mash potatoes. Remember not to make it too smooth. We need the consistency as in cutlets.


Finely chop onion, green chilli & coriander leaves. The finer the better, so that it won't poke out of parathas .


Mix mashed potato,chopped items, salt , a generous pinch of kasuri methi and Ajwain (if you don't like the taste u can omit it). If adding turmeric you can do it in this stage. Mix thoroughly to avoid potato chunks.



I used 2 cups of wheat flour, 1 tsp salt and around 3/4 cup of water. Mix well and knead it into a soft dough.
You can add a tbsp of oil/ghee to make the dough more soft.I didn't add in my recipe.



You can prepare both the mixtures earlier and keep in refrigerator, for next day in closed containers.



Make the dough the size of a big lemon and filling a smaller one. Flatten the dough into a small round with  thick center and thinner edges. Keep the filling in the middle , hold the edges as shown in the picture and twist the dough to form a small bundle. I have seen in many recipes they  pinch of the extra dough at the top. But I twist and flatten it there by patting gently. Now place the dough on the floured surface and continue to flatten. I used rolling pin with gentle pressure. If you are not sure use fingertips to flatten the dough.




Whenever you are in a "sticky" situation,use flour generously. Here instead of using the wheat flour, you can use All purpose flour or maida that gives a more firm Paratha. If  you are trying aloo paratha for the first time don't get disappointed if the paratha doesn't come in a good shape. Nobody gets it right the 1st time :)


Heat a non stick tawa ( or your regular chapati tawa). Keep the flame always in medium. If the flame is low, parathas becomes hard & if it is high, the inner side won't be cooked. Also don't mind the shape, the important part of making an aloo paratha is get through the entire process without any breakage.( Hope u guys believed that :P ). Add a tsp of oil over the parathas to get a glossy look.

Now the parathas are ready. Add a little butter on the top to get some extra appreciations. Serve it hot with curd/ pickle/ sauce etc.
PS:-
  • Add warm water to make the dough for more soft.
  • You can add 1/2 tsp of turmeric powder if you like your parathas to be yellow
  • I used 240 ml standard measuring cup
  • Instead of green chilli you can add pepper powder