Thursday, 18 May 2017

Stuffed Potato Parantha - Aloo Parantha Recipe

Hello foodies,

Today, I have decided to take a trip down my childhood memory lane and recreate a favorite recipe of mine. The Aloo Paranthas. There is something special about the warmth of the aloo stuffed paranthas, which I cannot exactly pinpoint, but which I relish. They are the epitome of comfort food for me. Give me a bowl of curd, some mango pickle and these paranthas and I already start to feel much, much better. So, let's make these delicious paranthas.

Ingredients (you will need):

Kneaded Flour Dough, 1 cup
Potato, boiled - 1 small
Salt, to taste
Red Chilli Powder, 1/2 tsp
Turmeric Powder, 1/2 tsp
Chopped fresh coriander leaves, 1 tbsp
Amchoor Powder/Khatai/Dried Mango Powder, 1/2 tsp
Cumin seeds, 1/2 tsp
Refined Oil, 1 tablespoon

Cooking steps:

1. Let's prepare the stuffing for the parantha first. Peel the skin from boiled potato. Grate or finely chop the potato into small pieces. Add red chili powder, coriander leaves, cumin seeds, amchoor powder, and salt to the chopped potato. 

2. Mix all the ingredients added in step 1 thoroughly. Stuffing is ready.

3. Take a lemon sized ball from the kneaded dough.

4. Lightly dust the ball with dry flour on both sides.

5. Roll out 2 inch circle using a rolling pin.

6. Place 1 tbsp of stuffing in the center of the rolled dough.

7. Pick the corners of the rolled dough and bring them to the center of rolled dough as shown below.

8. Close the ending of the rolled dough so that the stuffing doesn't get out.

9. Lightly press the newly formed dough ball in step 8. This step helps to spread the stuffing evenly and prevents it from leaking from the sides once you roll the parantha.

10. Once again lightly duct the dough ball with dry flour on both sides.

11. Lightly roll the dough ball into a circle of 4-5 inch diameter circle, taking care to roll the parantha with even thickness.

12. Heat a tawa/girdle/frying pan on high flame. Once hot, place the parantha on the hot tawa. Ensure that the tawa is placed on high flame. Flip over the parantha after 30 seconds or once you start seeing bubbles on the surface of the parantha.

13. Let the parantha cook from the other side for 30 seconds as well.

14. Apply refined oil to the surface after 30 seconds and flip the parantha.

15. Apply oil to the other side as well and cook the parantha by applying light pressure. You will see the parantha fluffing up at this stage. However, it is not essential for the parantha to fluff up.

16. Cook till you see nice brown spots on both the sides. This will ensure that the parantha is crispy on the surface and soft at the center.

17. Aloo parantha is ready. Serve hot with pickles/curd/raita of your choice.

Hope you like the aloo parantha recipe, do let me know how it turned out for you!

Bon Appetit!

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