Wednesday, November 28, 2012

Aloo paranthas(Potato stuffed indian bread)

Here comes another easy recipe (only if u like rolling chapatis and kneading dough). Being a North Indian, parantha/roti/poori is a must atleast once a day. So aloo parantha is one quick meal if I am not in the mood to make multiple different things like curry, dal and chapati. All you need is pickle and yogurt and you are all set with a complete meal.
Makes 4 paranthas:
3  medium sized Potatoes- boiled, peeled and mashed.
1 medium onion finely chopped
1-2 green chillies (optional)
1 tspn grated ginger
1/4 tspn fennel seeds (sauf)
Red chilli powder, salt, amchur and turmeric powder

Chapati dough (not very hard not very soft)


Take some oil in a pan and heat it. Add fennel seeds, onions, ginger and green chillies to it. Saute till the onion changes its color. Then add red chilli powder, turmeric powder, salt and amchur to it. Saute for another 2-3 minutes. Add potatoes to it. Mix it nicely till you see turmeric powder's yellow color on the complete masala. Turn off the heat. Let the masala cool down.
Make 4-5 balls from the masala.

Take the chapati dough and divide in 4-5 balls as well. Roll the chapati half, then place the masala ball in it and fold it by sealing it on the top and then roll the paratha again.

Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown.

Serve it with yogurt and pickle.

1 comment: