Punjabi Aloo Parantha

Week 1 Day 1 of BM #60 - 

Welcome to the new year and also to the 6th year of Blogging Marathon.

The first week of this edition will see me blog some simple and popular Punjabi dishes. Check out this ever s popular Aloo Paranthas. My Punjabi friends tell me that their breakfast is incomplete without the usual fare of Parantha, Makkhan (Butter) and Dahi (Yogurt).

Ingredients - 

Wheat Flour 2 1/2 cups
Salt as needed
Oil 1 tsp + more to shallow fry
Water as needed to knead a soft dough
For the Filling - 
Aloo/Potatoes peeled, boiled and mashed 2 cups
Salt, Red Chili powder, Amchur Powder, Garam Masala as needed
Coriander seeds coarsely crushed 1 tsp
Cumin Seeds coarsely crushed 1/2 tsp
Ajwain/ Vaamu coarsely crushed 1 tsp
Green Chili finely chopped 1 tsp (or as needed)
Coriander leaves finely chopped 2 Tbsp

Method Of Preparation -

To Prepare the filling - 
Mix all the ingredients listed under the Filling and knead well to make sure the flavors are blended in.

To Make the Paranthas - 
Knead the chapati dough with the whole wheat flour, oil and salt with as much water as needed. Keep it covered for about 10-15 min.

Make equal portions of the dough. Roll out small chapatis and fill in a spoonful of the potato  mixture, close the edges and roll out the paranthas taking care that the mixture doesn't fall out. Shallow fry on a griddle/tawa until both the sides are done spraying as much oil as needed. Repeat the procedure for all the paranthas.

Enjoy with Yogurt or any gravy curries!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 60. 

Preparation Time 45 min
Makes 12-14