Aalu Paratha

           Aalu Paratha is a very common breakfast dish in western,central and northern parts of India.In easy terms it is a flat bread with potato stuffing.I remember tasting an authentic one for the first time in the Punjabi dhaba near my college.This recipe comes very handy when you run short of veggies at home. Parathas are easy lunch box recipe too .It tastes best when served with chilled thick yogurt or pickle though I prefer eating it with ketchup.So Aalu Paratha recipe, here you go..

Preparation Time: 20 min

Cooking time: 10 min

Serves : 4 plates

Ingredients :

Whole Wheat flour - 2 cup

Oil: 1 Tbsp

Milk 1 2 tbsp (completely optional)

Water - For kneading the dough

For Stuffing:

Aalu/Potato : 3 to 4 medium sized potato

Onion : 1/2 finely chopped

Jeera :1 tbsp

Green Chilies :3 or 4

Salt : To taste

Red Chili Powder : 1 1/2 tsp

Garam Masala :2 Tsp

Coriander Leaves :Finely chopped

Lemon Extract :1 tbsp

** The spice and salt level are subjected to individual's taste .

Method :

1) Knead the wheat flour for paratha with 1 tbsp of salt,required water, 2 tbsp of milk and 1tsp of oil.Keep it aside for at least 15 min.

2) Boil the potato in pressure cooker for 3 to 4 whistles until it is soft. Mash the potatoes when cool.

3)Add oil to the kadai. Add jeera and once it splutters add the finely chopped onions and green chilies. Saute it until it turns translucent.To this add the mashed potatoes,spice powders,salt,chili powder and saute it for 2 or 3 min till the raw smell of the potato is gone.

4) remove from the flame ,add chopped coriander leaves and a tsp of lemon juice. Make equal sized balls out of the stuffing.

5) Roll the wheat balls roughly to 3.5 ' inch diameter circle .Take care that the corners are thin and the center is thick. Place the potato ball on this and close it from all the corners.

 


6) Dust it with wheat flour and again roll it .

7) Put it on the tawa once it is hot. Smear butter on both sides. Serve when both the sides are golden brown.

Tips:

1) I usually add 2 tbsp of milk while kneading the dough.It is completely optional.I got this tip from one of my north Indian friend .This makes the Paratha very soft and easy to roll. 

2)Don't skip to add oil as this also ensures that the dough is soft. 

3)I add 2 tsp of lemon juice as it gives a nice tangy flavor which will prevent the stuffing from being bland and dry. I personally prefer lemon juice over amchur powder. 

 
4)Make sure that the potatoes are mashed well,onions and coriander are finely cut.Otherwise the stuffing will come out while rolling the paratha.