Ingredients
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For stuffing
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4 tbsp Oil
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7 - 8 cloves crushed Garlic
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Few Curry leaves
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1 medium Onion
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4 - 5 Green chilli
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1/2 tspn Asafoetida
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1/2 tspn Turmeric
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3 large Potato
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as req. Salt
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few Coriander leaves
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For dough
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3 cups Wheat flour
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as req. Water
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as req. Salt
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1 tbsp Ghee
Directions
Happiness in Life should be like Aloo paratha – Stuffed heavily, very attractive and tempting
let’s see how to make a simple aloo paratha that gives you the authentic country flavour feel. Just imagine that you are sitting under a dense tree overpowering its shadow underneath. You, along with your loved one are sitting over nicely spread chataai (Indian floor mats). everywhere you see its only fields with bright calming greenery. Having packed some aloo ke parathe in a banana leaf with some pickle and red chilli sauce, some coriander chutney and of course few sliced onion. enjoying that meal in a beautiful farm is something you will crave to have again and again in your lifetime. Sounds crazy? Yes, it an amazing adventure do try out once in your life and check it out yourself. i have done it and assure you its going to be awesome.
One should always prefer tasting the country type paratha, the desi style. That is tasty, full of flavours and trust me it is so delicious that even when your tummy is full, your soul would not feel it enough. I have tasted almost 15 different types of aloo parathe. there was always difference in restaurant type and desi type. so i have done some mix and match to achieve that perfect flavour yet retaining its simplicity.
FOR PREPARING THE POTATO MIXTURE
we will need boiled and mashed skinless potatoes. In a frying pot add some oil. do not add mustard seeds or jeera as this leads to holes in parathe while rolling them. add some crushed garlic. slit green chilli, curry leaves, asafoetida, onions long and finely sliced. put some turmeric powder and salt as per required. add in the mashed potatoes and give a quick stir. sprinkle some finely chopped coriander leaves and thats all. the mixture is ready.
FOR PREPARING THE DOUGH
Take wheat flour, add salt and water, give a good kneading for 10 minutes. let it be little tight while u have kneaded. once you let the dough rest for 15 – 20 minutes they will come to a proper consistency. take a handfull of dough, form a ball shape and fill in these mixture. seal it properly from all sides. roll it out evenly and let it be as thick as a slice of bread.
PREPARING PARATHA
In a wide pan or skillet put this rolled paratha and make sure to remove the excess flour before putting into pan. otherwise parathas will give you smokey flavour due to the flour burnt while exposed to the pan. cook from both sides. just slightly flip a corner and see if one side has turned golden brown or not. if it has, then flip over to the other side. then add generous amount of either ghee or oil. I use olive oil and dont prefer ghee in any of my rotis but it still tastes the same. serve hot with any kind of dipping.
DIPPING OPTIONS
- Curd – Simply beat the curd with some salt and a pinch of sugar.
- Pickle – Tastes best with chilly pickle or mango pickle.
- Chilly sauce – Maggi Hot n Sweet sauce is my all time favourite for any paratha.
- Fresh coriander chutney – Grind, coriander leaves, coconut, green chilli, a tiny bit of tamarind pulp, salt & a garlic clove to a fine paste.
Or just eat it plain as it is. For those who love raw onions dont forget to enjoy grabbing some. squeeze some lime juice on top of the onion to balance its pungent flavour.
Have a good day.
