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Aloo Paratha Recipe

Aloo Paratha Recipe



W
hen Nupar announced the theme for July is Less is More I was pity excited, the more exciting part is the Logo of the event which looks so warm, fresh and wonderful. At least for the sake of the logo I had to participate in the event.

If there is nothing at home or one doesn’t feel like cooking much and still want something good to eat then I guess the answer is Aloo Paratha and that’s what we did. As Srivalli has freshly done the roundup of Roti Mela (an amazing round one must say), I quickly browse through the blogs of various people for aloo paratha and found one simple yet very nice recipe. I have few version of making aloo paratha and Anitha’s was similar to what I had in my mind.

Yummy aloo parathas are ready



Ingredients:

For Dough
Wheat Flour - 2 Cups
Salt - 1/2 tsp
Oil - 2 tsp
Water - To knead
Oil/Ghee- For Frying

For Stuffing
Potato - 3 large
Green Chilli - 2-3
Coriander Leaves - 2 tbsp chopped
Cumin Powder - 1/2 tsp [optional]
Garam Masala - 1/2 tsp
Salt - To Taste

Method:
1. In a large bowl or plate take flour add salt, oil and mix well. Add water in small quantity and prepare a soft dough.  Keep aside for 15 minutes or until required.

2. For Stuffing boil potato peel and mash it well.  Finely chop chilli, coriander leaves and add with mashed potato along with cumin and garam masala powder, salt and mix well.  Divide potato masala in equal portion of 6-7 and make it into smooth ball.

3. Divide dough in to small portion of 6-7 and make a smooth ball, flatten it and roll into 3" roll, add one potato masala ball and bring all the edges of roti together to seal dough properly.

4. Flatten it again carefully, dust with little flour and roll gently into medium size paratha.  Repeat same for rest of dough.

5. Heat a tawa or griller and add paratha and cook until bubble appears around 1-2 minutes and flip the paratha.  Apply  1-2 tsp of oil or ghee all over paratha and flip again to apply oil/ghee on another side.  Cook until both sides is golden brown.   Repeat same for rest.

Serve hot with curd, pickle or any side dish of choice.