Aloo Paratha is extremely popular with North Indians, easy to make and is great for breakfast or as a snack. Paratha is Indian flatbread made of Wheat flour. Here, I made a little bit change, along with wheat flour i used Instant Oats (powdered). So, It’s Easy, Delicious & Very healthy recipe!!!
These soft parathas are typically served with Plain Curd or Raitha and a Pickle. Parathas have become popular throughout India and many South Indians make Parathas for breakfast. Initially, when I tried aloo paratha, all the stuffing used to come out and my kitchen will become a total mess. 😉 Now with practice, I have learnt the art of making delicious parathas which I would like to share with you. My kids love Aloo paratha very much.
Ingredients
For the Dough
Wheat Flour – 1 cup
Oats powdered – 1 cup
Luke warm Water – 3/4 cup
Salt – to taste
Vegetable Oil – 3 tsp
Wheat Flour for dusting & rolling – as needed
For the Potato Stuffing
Potatoes- 2 medium
Onion – 1 small
ginger- 1 small piece
Crushed red dry chilli ( flakes) – 1 tsp
Cumin – 1/2 tsp
Ajwain- 1/2 tsp (optional)
Finely chopped Coriander leaves – 2- 3 tbsp
Garam masala- 1/2 tsp
salt to taste
Method
Making the Dough
Take wheat flour+ Powdered Oats in a big bowl. Add little salt and 1 tsp oil to the flour.
Add warm water little by little and start kneading to form a nice and smooth dough which is not sticky.
Drizzle a few drops of oil so as to coat the final dough.
Cover with a wet cloth or paper towel and keep it aside for 15-30 minutes so that the dough sets.
After 30 minutes, take the dough and knead it one more time for a few seconds.
Making the Potato Filling
Pressure cook the potatoes along with salt until they are thoroughly cooked. You can also boil the potatoes for 15-20 minutes until tender. Remove skin and mash the potatoes (Do not use grinder/mixie for mashing potatoes since the potatoes will stick to the blades and you will have a tough time cleaning the sticky mess.)thoroughly using your hands until there are no lumps.
Coarsely Crush Cumin+ Ajwain+ Dry red chilli in a small grinder. Then add chopped, ginger, coriander leaves. Again crush the mixture.
Then add this mixture to the mashed potato+ garam masala and mix everything well.
Rolling Out Parathas
Using your palms, make big lemon sized balls from the dough.
Flatten each ball and start rolling it on a rolling board to form a thick disc.
Place 2 to 3 tbsp of the potato filling at the centre of the rolled out roti. Lift the edges of the Paratha and bring it towards the center and seal it to make a ball.
Flatten the potato filled balls and dust it lightly in flour. Roll it out carefully to make a flat paratha. Dust it in flour as you roll out the parathas. Make sure that the filling doesn’t come out when you roll the parathas.
Heat a tava or non stick pan and place the rolled out paratha on it. Cook on medium heat until small brown spots start appearing on the underside.
Flip and cook the other side until it is golden brown and starts puffing.
Apply a dab of oil on both sides of the paratha to make it soft. (To retain the softness of the Parathas, cover them in a cloth and place it in a Casserole so that it remains fresh.)
Serve these hot Alu Parathas with Curd/Raitha and Pickle.
Tags: Breakfast
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