Poojies

Aloo Paratha

Aloo Paratha is the king of all parathas. Its a perfect dish that can be served as brunch, lunch or snack and goes well by itself as well as with a variety of condiments like yogurt, pickle or chutney.

Ingredients

2-3 boiled potatoes, skinned and mashed.
1/2 tsp coriander seeds (whole) 1/2 tsp cumin seeds 1/2 tsp garam masala 1 tsp ginger garlic paste
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
2 cups wheat flour
2-3 drops lemon juice
2 tbsp oil to knead the dough and some oil for baking the parathas.
Salt to taste

Directions

For the filling:
Heat some oil and add the cumin seeds, coriander seeds , when it begins to fry add the ginger garlic paste and garam masala
Add the mashed potatoes and red chilli powder, turmeric powder and mix well
Add some salt and 2-3 drops of lemon juice . Make small ladoo shaped balls of this mixture
How to make parathas: In a large wide bowl mix the flour, 2 tbsp of cooking oil and salt. Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Divide the dough into small laddoo shaped balls. Very lightly flour a rolling board and roll each ball into 2 inch round shape
Place the potato ball in the center of the rolled small paratha and bring over the sides to the center
Press the sides together to form a small ball with the potato stuffing.
Add a little more flour if needed and roll this into a regular prartha thicker than rotis)
Heat a griddle or nonstick pan 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 the remaining 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 yogurt or chutney.