Monday, July 11, 2011
Aloo Parata - My Version
When we say paratas,the first thing that comes to our mind is...Yumm...Lovely aloo parata!!!!The taste and fragrance of aloo when combined with fresh and dried spices is just simply out of the world!!!!My parata's were nice crispy,brown in color from outside and soft,flavorful from inside...It is such a comforting food :))..
1) Whole wheat flour - 2 cups
2) Boiled Idaho potatoes(or any other other type of potatoes) - 2 big
3) Green chilly finely chopped - 1 to 2
4) Fresh coriander leaves finely chopped - 1/4th cup
5) Dried mango powder(aamchoor) - 1tsp
6) Chat powder - 1tsp
7) Dried fenugreek leaves(kasoori methi) - little
8) Red chilly powder - 1/2tsp
9) Salt to taste
10) Buttermilk - 1/4th cup
11) Oil - 2tsp for the dough and also according to preference for making paratas
12) Ghee(optional) - 3 to 4 tblsp
13) Water for mixing the dough
In a big mixing bowl,mix flour,salt,red chilly powder with hands.Then,add buttermilk,oil and water.Make a soft dough and set aside for 30 minutes.
Meantime,mash the potatoes,add the fresh and dry spices one by one(crush methi leaves in your palm to bring out the flavor).Add some salt to taste and mix it very well with hands,make sure there are no lumps.It will smell sooo nice...
Now,make equal size balls of the dough.Also,make equal size balls of the potato mixture to that of the dough balls.Roll each ball of the dough into a flat round roti and place the potato mixture ball in the middle.Close the mixture from all ends,so that it forms a small round sack.Carefully,with the help of a rolling pin,make a roti again.See to that the stuffing does not come out.Follow the same procedure for making other paratas too.
In a hot pan,cook the parata on both sides till nice golden brown in color.Add little oil to the edges.When cooked,transfer to a storage box/plate,apply some ghee on top of the parata if needed.Similarly,cook the other paratas.
Hot paratas are ready!!!! Serve with curd and pickle.