Extremely popular with North Indians, these are best eaten with chilled yogurt and your favourite pickle or chutney. Want to be naughty? Aaloo parathas taste delicious with fresh, thick cream or a knob of unsalted, homemade butter!
- 5 medium potatoes (boiled, peeled, and very well mashed)
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon red chili powdersalt to taste
- 3 tablespoons coriander leaves (finely chopped)
- 1 piece ginger (2 inches, finely grated)
- 2 cups flour (whole wheat)
- 2 tablespoons vegetable oil (or sunflower or canola oil)
- Put the mashed potatoes, coriander and cumin powders, cumin seeds, turmeric, chili powder, salt to taste, chopped fresh coriander and grated ginger into a large mixing bowl. Blend all ingredients well by stirring. Once well mixed, keep aside for later.
- Put the flour, oil/ghee, and all the ingredients (except the water) into a large mixing bowl.
- Rub together to form a crumbly mix.
- Now slowly add water, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for an hour.
- Divide the dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a 5" circle. Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch.
- Lightly flour your rolling surface and roll this pouch into a 7-8" circle. Don't worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out the paratha. Just gather up the filling and either keep aside or try to put it back into the paratha and pinch the dough to seal. Also if you're just starting out with Aaloo Parathas, do not worry about getting the perfect round shape as it takes a little practice to achieve. Whatever the shape, it tastes just as good! For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
- 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 with chilled yogurt and your favorite pickle or chutney.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||5 g|