aloo paratha

               aloo paratha            

aloo paratha or the potato stuffed whole wheat flat bread is the most

popular of them all fresh made aloo paratha served with a 

bowl of curds and aspicy pickle makes for a hearty breakfast or snack 

remove the curds from the equation for your vegan friends for those

of us with a more substantial appetite add a side of spicy curry or kabob.

parathas are made with finely ground whole wheat flour known 

as flour retains almost berries making breads made with in good

for you. the rotis or the unleavened flat breads made with flour  

are consumed fresh as they tend to dry out and harden over time 

stuffed parathas,especially the ones made eith potatoes and cheese,

have anadvantage here.these stay soft for hours making it ideal to

takealong on picnics or lunch boxes,

prep time (30mins)

cook time (30 mins)

total time ( 1 hours)

a soft and filling flat bread made with whole wheat

flour and a spiced potato filling 

course..breakfast

ingredients

for the dough

*  2 c whole what flour (atta)

*  1 pinch salt 

*  1 tbsp oil/ghee optional

*  water as needed 

for the filling

*  4 potatoes (medium)

*  1/2 tsp cumin 

*  a few coriander leaves

*  1 green chilli 

*  1/2 tsp salt 

*  1 tsp lemon juice 

*  1 tbspkasoori methi 

to make

*  flour as needed for dusting 

*  oil 

instructions 

(1) boil and peel the potatoes,mash about 2 c of potatoes

      to a smooth mix crush the cumin seeds and add to the

      potatoes along with salt finely chop the cilantro and 

      green chillis for the filling add tothe potato mix along with

      a few drops of lemon juice and methi mix well,taste and abjust

      salt and spices.set aside

(2) in a large mixing bowl take the flour and salt,add iol to the

      mix if using.slowly add enough warar and knead into a smooth.

      cover and set aside for 15 mins,

(3) divied the dough into portions,form each into smooth ball,

    divide the filling into equal portions as well

(4) heat a tawa or aheavy bottomed pan over medium to high heat 

(5) take one dough ball and flatten it into a small disc with your 

     fingers.cup one palm and press the disc into it forming

     a dough cup. place one portion of the potato filling in 

     the depression.stretch the dough over the filling from all sides

     and pinch close,dust the rolling surface and place the dough

     ball on it gently roll out into a disc of about 1/8 th of an inch 

     thickness (about 8 inch in diameter)

(6) lightly brush the hot pan with oil and place the paratha on it to

     cook.after about a minute drizzle or brush a little oil on top and 

     flip the paratha, cook both sides evenly till brown spots begin

     to appear. filp once or twice more to ensure even cooking.

     parathas are done when light light brown spots appear on 

     both sides,

(7) if rolled evenly the aloo paratha will puff up as well.

(8) serve immediately or keep warm in a closed 

     container up to few hours.

     repeat with the reaining dough portions