Aloo paratha is a breakfast dish which originated in Indian subcontinent. It consists of a wheat dough stuffed with potato mixture and masalas, which is rolled out and cooked on hot Tawas in ghee or butter.
Potatoes are quite nutritious, very healthy, inexpensive and popular root vegetable. Boiled potatoes are rich in vitamins, phosphorus, minerals, and low in calories.
Eating potatoes can increase brain function, reduce inflammation and can prevent cardiovascular disease, but if you are over weight or diabetic you have to reduce the intake of potatoes.
INGREDIENTS
- Boiled potatoes medium 3
- Onion medium finely diced 1
- Garlic. 4-5
- Ginger. 2″
- Green chilly finely chopped 2-3
- Cloves 2
- Cinnamon 1″
- Cumin 1 tsp
- Turmeric powder 1/2 tsp
- Coriander leaves chopped 1/2 cup
- Carom seeds 1/2 tsp
- Fennel seeds 1/2 tsp
- Ghee / butter 1 tbsp
- Sunflower oil 2 tsp
- Whole wheat flour 1 and 1/2cup
- Ajwain/carom seeds 1 tsp
- Water for kneading
- Salt according to taste
SERVES: 2-3 PEOPLE
METHOD
In a mortar and pestle make a paste of ginger, garlic, carom seeds, cardamom, cumin seeds, fennel seeds, cloves and green chillies. Keep the masala paste aside.
Take a deep pan heat 2 tsp sunflower oil. Add finely chopped onions and on medium heat fry till onions turns slightly golden in colour. Add the masala paste, turmeric powder and saute for a minute. Mash and add the potatoes and incorporate it well with the masalas.
Add the coriander leaves and season with salt. Stir for a minute and turn off the heat. Let the potato mixture cool down.
In a large vessel add the potato mixture and wheat flour and bind it well and make a soft dough. No need to add water if it forms a soft dough. If the dough is hard and firm then add little water or if it is sticking add little wheat flour. Check for salt. Rest the dough for half an hour.
Divide the dough into equal balls of orange size. Dust some wheat flour on the rolling pin and working board and roll out balls into thick discs of 6 cm in diameter.
Heat a tawa/flat pan and add one disc/paratha, drizzle ghee on both sides till it becomes golden and crisp, turn and cook on the other side too. Make sure the edges are cooked well. Use a spatula to press the edges, use liberal amount of ghee/ butter and cook the paratha .
Serve the hot aloo parathas with pickle/curd.