Aloo-Paratha/Stuffed Aloo paratha

Aloo-Paratha/Stuffed Aloo paratha

Aloo paratha is famous Indian breakfast recipe. It taste amazing. you can eat them in small Dhaba,big restaurant even as street food. They taste amazing anywhere you try. Today I am sharing how to make Aloo-Parathe at home using very simple steps. You can eat them plain, with butter, Pickle, Curd, tomato garlic chutney or even with Green chutney.

Ingredients:

3 large potatoes

1 cup whole wheat flour

1 large finely onion chopped

4 small green chilies finely chopped

½ cup cilantro/green coriander leafs finely chopped

2 table spoon dried fenugreek leafs.

1 teaspoon coriander powder

1 teaspoon roasted cumin powder

½ teaspoon red chili powder

Cooking method:

Boil potatoes in the pressure cooker till one whistle and then turn the heat low and let it cook for 6 minutes.

Turn off the heat and let pressure cooker release its pressure naturally.
Peel potatoes let them cool for 20 minutes or put them in the refrigerator for 10 minutes.
Mash potatoes; add onion, cilantro salt, red chili powder coriander powder, cumin powder and green chilies; mix them all very well and keep it aside
Take a big bowl; put flour, fenugreek leaf, salt mix well and make soft dough, cover it and keep it aside.

Divide above potato mixture in 7-8 parts and make round balls.
Divide wheat dough in 7-8 parts and make round bolls.

Roll all the wheat dough balls one by one to a small chapatti and fill potato mixture ball in the small rolled chapatti see in the picture and make a round ball
Roll all wheat dough balls one by one and fill potato mixture ball again and keep them aside.
Now heat a Tawa. Start flattening wheat dough filled with potato mixture balls using your finger tips very gently see in the picture as far as
Lastly roll by rolling pin gently and put on the hot Tawa and spread 1 teaspoon oil or clarified butter on the paratha then flip it to other side. and apply 1 teaspoon oil this side as well. Cook both sides till it turns light patchi from both sides once it is Patchi from both sides transfer Paratha to the paper towel to absorb extra oil from it.
Repeat till all the Paraths done.
Crispy Aloo paraths are ready to serve with tomato garlic chutney, ketchup and butter. You can serve with Achar/pickle, cucumber Raita, or plain curd as well.

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