Tell me one Punjabi who doesn’t love their parathas. Aloo parathas are love , a comfort food for many , can be breakfast or lunch or dinner or snack. We love it absolutely and salivate at its thought. Paratha is a thick roti, it can be plain or stuffed. So the ingredient getting stuffed becomes the hero.
Need –
- Potatoes – 3 – boiled – peeled
- Green chilli – 2 – chopped
- Salt
- Amchur – 1 tsp
- Garam masala – 1 tsp
- Coriander leaves – handful – chopped
- Ginger – 1 inch – grated
- Jeera dhania powder – 1 tsp
- Red chilli powder – 1 tsp
- For dough – Wheat flour – 2 cups + water + salt + ajwain + oil 1 tsp
- Ghee
Process –
- Mix all ingredients for dough into a soft dough by adding water slowly and keep it aside closed till you make the filling.
- Grate the potatoes (if you mash it , make sure there are no lumps , hence it is better to grate). Add the rest of the spices and mix well. To this you can add paneer or cheese to make a different variation. Roll into 10 balls.
- Heat a pan (prefer a iron pan) in slow heat. Since I cannot use iron pan I used non-stick .
- Make 10 ball of the dough. Take a dough and make a cup using your fingers (similar to filling momo) and fill the potato ball. Using your finger press it down while using the dough to seal it. Keep the sealed part touching your palm and roll it.
- Now flatten a bit with palms and use dry flour to dust both sides. Keep the sealed part touching the dusted surface and roll it using the rolling pin. Do not roll it too thin. Keep it a cm thick.
- Lay it on the pan and cook till spots appear on one side Flip and cook the other side. Apple ghee and see it fluff up.
- Serve it with curd and pickle.
TamarindtoAmchur 