Monday, April 19, 2010

Alu Paratha

Alu paratha is a type of paratha stuffed with spicy boiled potato filling. It can be had with hot tea, or cold yogurt/raita or with chutney or ketchup. Alu paratha is one of my favourite parathas. I can easily gulp down 4-5 at a time:)

Here is the recipe for making alu paratha
3 Medium Potatoes, Boiled
3 Cups Whole Wheat Flour
Water, As Required To Knead the Flour
1 Teaspoon Chili Ginger Paster or To Taste,
Salt To Taste,
1 Teaspoon Amchur Powder, or Chat masala or 1 Teaspoon Anardana (Pomegranate Seeds),
1 Teaspoon Vegetable Oil,
Ghee as required

Add the oil and salt to the flour and mix well. Add water to flour and knead to make smooth dough. Set aside.
Mash the potatoes, add the chili ginger paste, salt and amchur powder. Mix well. Set aside.

To make paratha, take a ping pong ball size portion of the dough and roll it out to make a 3-4 inch diameter disc. Put 2 teaspoon of the potato mixture in the center of the disc.

Seal the edges over the potato mixture as shown in the picture above. Lightly press the ball and sprinkle with some flour. Lightly roll it out to a 6 inch diameter disc.

Heat a flat tawa (griddle). Place the paratha on the tawa and cook on modeate heat for 1-2 minute. Flip the partha and cook on medium low heat for 1-2 minutes, or until the underside is gloden brown. Apply 1/2 teaspoon (or more per your taste) ghee on the top surface and flip it again. The paratha will start to swell and look like an inflated balloon. Apply some ghee on the top surface and let it cook for 1-2 minutes or until the underside is golden brown.

Serve with your choice of side. Usually alu paratha is eaten in breakfast with Chai. But I think it also goes very well with Indian pickle, ketchup, green chutney or raita. Try different combination each time, and you will be surprised how different it tastes each timeJ. I usually have it with green chutney or cold raita.

Thank you for visiting Food Garden and Fun. I would love to hear from you. I appreciate your time to leave feedback and help me improve this blog.

No comments:

Post a Comment