I am sure Aloo Paratha is not new to most of you. Making Aloo paratha is a very tricky process as many people complain that the filling keeps oozing out as the paratha is being rolled out. Been there done that.
I found that mashing the potato well solves most of the problem. But I should say it definitely requires some practice to get it right. Don't you all experts out there think so?
Edited - The original post was published sometime in 2011. The pictures and layout needed a facelift and I am sure I have tweaked the recipe over the years. This is the current combination which we are fond of.
Ingredients -
Wheat Flour 1 cup
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 1 cup
Salt, Red Chili powder, Amchur Powder, Garam Masala as needed
Coriander seeds coarsely crushed 1/2 tsp
Cumin Seeds coarsely crushed 1/4 tsp
Ajwain/ Vaamu coarsely crushed 1/2 tsp
Green Chili finely chopped 1 tsp (or as needed)
Butter/Ghee for shallow frying
Coriander leaves finely chopped 2 Tbsp
Method Of Preparation -
For the Dough -
Knead the chapati dough with the whole wheat flour and salt with as much water as needed. Keep it covered for about 10-15 min.
To Prepare the filling -
Mix all the ingredients listed under 'For the Filling,' and knead well to make sure the flavors are blended in.
To Make the Parathas -
Make 5-6 equal portions of the dough. Make lime sized portions of the filling making sure the dough and the filling are approximately the same size.
Flatten each portion of the dough, fill a portion of the potato mixture, close the edges and gently roll out the parathas taking care so that the mixture doesn't fall out. Shallow fry in a heated pan until both the sides are done. Smear some butter or ghee on both sides and set aside.
Repeat the procedure for all the parathas.
Mix all the ingredients listed under 'For the Filling,' and knead well to make sure the flavors are blended in.
To Make the Parathas -
Make 5-6 equal portions of the dough. Make lime sized portions of the filling making sure the dough and the filling are approximately the same size.
Flatten each portion of the dough, fill a portion of the potato mixture, close the edges and gently roll out the parathas taking care so that the mixture doesn't fall out. Shallow fry in a heated pan until both the sides are done. Smear some butter or ghee on both sides and set aside.
Repeat the procedure for all the parathas.
Enjoy with Pickle and/or Yogurt.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#108
Preparation Time 40-45 minutes
Makes 5-6
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Sounds delicious! I agree with you that making this is quite tricky! I've never been able to make it right...mostly this is done by my mother :)
First time here...
hmmm.. love these aloo paratha's a lot
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ArunaManikandan
http://ensamayalkuripugal.blogspot.com
Yummy looking aloo parathas. Excellent preparation. Love to have it with curd.
Deepa
Hamaree Rasoi
My favorite parathas.. yummy looking
Parathas looks super delicious..yummm!
good one !
parathas are looking YUMMY.
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Wow,Lovely,new recipe to me.Looks hot and spicy and mouthwatering.
The aloo paratha recipe is almost the same as mine , i love to add mint too . Awesome one , it has beautiful glavors and makes a wonderful meal . Well made .
Love aloo paratha for any meal and the new pictures look so sinful Harini...
The parathas look soft and the filling sounds delicious.
Love these beautifully done parathas Harini. It's a tedious job but they taste delicious.