How to prepare Aloo paratha ?
Serves 5-6 parathas
- Chapati flour / atta /wheat flour – 1 1/2 cups
- boiled potatoes – 4 to 5 medium sized
- fresh green chillies – 2 (finely chopped)
- grated ginger – 1 tsp
- cumin seeds – 1tsp (coarsely crushed)
- cumin powder – 1 tsp
- coriander powder – 1 tsp (optional)
- fresh coriander – 1 tbsp (finely chopped)
- garam masala- 1 tsp
- salt to taste
- lemon juice – from half a lemon
- oil/ butter – 1 tbsp + a little to fry the parathas
- In a mixing bowl, sieve the atta/ wheat flour, add salt to it and mix well.
- Add 1 tbsp of oil to it and mix well.
- With the help of water make a dough which is relatively stiff compared to normal chapati dough. Set it aside for 15 min.
- In another mixing bowl, mash the boiled potatoes. Add crushed cumin seeds, cumin powder, coriander powder, green chillies, grated ginger, garam masala, salt, lemon juice, and fresh coriander to it and mix well.
- Now, pinch a medium lemon sized balls of dough and roll them flat and slightly thick.
- Place a portion(about 2-3 tbsp of mixture ) of potato mixture in the center of the flattened dough and bring the ends together to make a ball again
- Flatten the ball with you palm
- Using a rolling pin flatten the ball (can be a little thick around 1/4 inch).
- On hot tava/ crepe pan, place the flattened ball and cook it on both the sides till brown spots are formed and then grease the paratha with butter on both the sides and remove from tava.
- Serve the hot parathas with cool raita and mango/ mixed vegetable pickle to Lord Krishna and enjoy His prasadam.