Aaloo Paratha

Though the procedure looks bit hard and scary, it is not that hard. You don’t need any expertise and I made it well in my first attempt itself. No hard and fast rules to prepare this. You can make the stuffing with spices or without. There are no strict ratios of plain flour and whole wheat flour. You can add them as per your convenience.

Aaoloo paratha with hot Red chilli chutney & cool Yoghurt

Ingredients:

Whole wheat flour – 1 ½ cup

Plain flour – ½ cup

Potato – ½ kg

Cumin powder - ½ tsp

Coriander powder – ½ tsp

Chilli powder

Chat masala – ¼ tsp

Carom seeds / Ajwain – ¼ tsp

Chopped coriander – 1 tbsp

Butter to fry the parathas

Method:

Mix the wheat flour and the plain flour together. Add some salt and around 1 cup + 1 or 2 tbsp of water and make absolutely soft dough. At the end add 1 tbsp of oil and knead the dough again.

Cover the dough and keep it aside.

In the meantime, boil the potatoes. Remove the skin and grate them.

I prefer to grate them instead of mashing them as you will end up with lumps which might tear the parathas.

Mix all the spices into the grated potato and make them into 10 balls.

Making parathas:

You can either, roll the dough and place the potato ball in the centre and cover it from all the sides, or roll two small discs, place the potato mixture on top of one roti and spread it flat as shown below.

  

Now cover this with another roti and gently press the corners, so that no leakage happens.

Now roll it into flat disc

If you are following the first method, then divide the dough into 10 balls and if you are following the second method, then divide the dough into 20 balls.

Heat the pan. When it is hot enough, place the paratha on it. After few seconds, turn it to other side and apply little bit of butter.

Turn it back to the first side again and apply some more butter.

Allow it to get cooked for few more seconds and serve it.

Aaoloo paratha served with spicy red chilli chutney and plain yoghurt

Note:

Remember to cook these parathas on medium flame as they have to get cooked inside as well.

Best way to control the amount of butter we apply is, cut the butter into a cube. Stick to the fork and quickly rub it on the paratha.