Aloo Paratha Tadkewala

CategoryDifficultyIntermediate

Feeding some one Aloo Paratha is like smothering him with love and asphyxiating him with a overdose of complex carbs

Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
Ingredients
The stuffing
 4 potatoes, boiled and mashed
 1 onion, sliced
 2 tsp tsp red chilli powder
 1 tsp garam masala
 2 tsp coriander-cumin powder
 ½ tsp dry mango powder
 Fresh coriander, finely chopped
 Bread crumbs
Tempering
 1 tsp oil
 1 tsp mustard seeds
 1 tsp fenugreek seeds
 1 spring curry leaves
The Parathas
 2 cups whole wheat flour (atta)
 3 tbsp plain yoghurt
 Oil or ghee for making parathas
 Water for kneading dough
1

Heat oil in a pan and add the fenugreek seeds, mustard seeds and curry leaves. Add onion and fry till golden, then add the potatoes, red chilli powder, garam masala, coriander-cumin powder, dry mango powder and finely chopped coriander. Stir vigorously till the spices are cooked and mixed into the potatoes and onion.

aloo-paratha

2

In a bowl, knead together the flour and curd, pouring water in as required. There should be enough dough for ten small balls. Roll out each ball into medium-sized parathas. Place the stuffing in the centre of the paratha and seal it by lifting the edges and folding them towards the centre. Use a rolling pin to flatten it out a little. While rolling the paratha, grease the surface either with oil or flour to prevent it from sticking.

3

Heat a tava and cook the paratha on to till it browns. Then smear some oil or ghee around the edges and flip to cook the other side. Roast the paratha until both sides are golden-brown.

Ingredients

Ingredients
The stuffing
 4 potatoes, boiled and mashed
 1 onion, sliced
 2 tsp tsp red chilli powder
 1 tsp garam masala
 2 tsp coriander-cumin powder
 ½ tsp dry mango powder
 Fresh coriander, finely chopped
 Bread crumbs
Tempering
 1 tsp oil
 1 tsp mustard seeds
 1 tsp fenugreek seeds
 1 spring curry leaves
The Parathas
 2 cups whole wheat flour (atta)
 3 tbsp plain yoghurt
 Oil or ghee for making parathas
 Water for kneading dough

Directions

1

Heat oil in a pan and add the fenugreek seeds, mustard seeds and curry leaves. Add onion and fry till golden, then add the potatoes, red chilli powder, garam masala, coriander-cumin powder, dry mango powder and finely chopped coriander. Stir vigorously till the spices are cooked and mixed into the potatoes and onion.

aloo-paratha

2

In a bowl, knead together the flour and curd, pouring water in as required. There should be enough dough for ten small balls. Roll out each ball into medium-sized parathas. Place the stuffing in the centre of the paratha and seal it by lifting the edges and folding them towards the centre. Use a rolling pin to flatten it out a little. While rolling the paratha, grease the surface either with oil or flour to prevent it from sticking.

3

Heat a tava and cook the paratha on to till it browns. Then smear some oil or ghee around the edges and flip to cook the other side. Roast the paratha until both sides are golden-brown.

Aloo Paratha Tadkewala

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