Aloo Paratha is Indian Flat Bread with Spicy Potatoes stuffing. This is just the thing for a weekend brunch! It's an absolute delectable dish when served with Peppery Pickle and Plain Yogurt. Here goes the procedure...
• Place the Flour, Salt in a large mixing bowl. Add little Water at a time and mix well to make a soft dough (generally it's mixed by hand).
• Knead the dough well and keep it covered for at least 10-minutes.
Stuffing:
• Cut the Potatoes into 4 parts and boil in water till they are tender.
• Once done, let it cool and then remove their skin and mash them.
• To this add the Green Chillies, Cilantro, Cumin Seeds, Garam Masala and mix well.
Making of Paratha:
• Divide the dough and Potato mixture into equal parts (this could be just your fist size)
• Roll the dough into 3 inch diameter circles, and then place the Potato balls in the centre. Seal this by pulling the edges of the rolled dough together covering the filling.
• Keep this aside for about 3-minutes before you start rolling them.
• Meanwhile heat the skillet/frying pan/tawa on medium high heat.
• Now start rolling the stuffed patties - first roll them in dry wheat flour, keep the sealed side on the top and slightly press it.
• Start rolling with a rolling pin lightly to about 6 inch circles. Whenever you feel that the dough is sticking to the rolling pin, sprinkle some dry wheat flour on both sides of the Paratha.
• Once rolling is done, place the Paratha over the hot skillet. Within few seconds you will see the colour changes and also slightly puff in various places.
• Now flip the Paratha. You will see some golden-brown spots on the topside. After few seconds, spread 1 spoon of Oil on the paratha and flip it again. Lightly press the puffed areas with a flat spatula.
• Flip again and press with the spatula making sure that the Paratha is golden-brown on both sides.
• Cool this Paratha on a wire rack or a big thali/plate so that they don't get soggy.
Enjoy hot Aloo Parathas with a dollop of butter and tantalising Pickle + Yogurt!!!
Note: Parathas can be kept outside for up to 2 days in a closed container and refrigerated for 4-5 days. They can also be wrapped in an aluminium foil and freezed up to a month - when consuming reheat on a skillet.
