Aloo ka Paratha with Raw Potatoes
Aloo ka Paratha recipe is one of the most popular breakfast dishes throughout northern, western and central regions of India. Aloo parathas are made of unleavened dough stuffed with a mixture of potato and spices, rolled out and cooked on a hot griddle, fried with butter or ghee. Aloo ka paratha is usually served with lots of homemade butter, mint chutney, or any Indian pickles and yoghurt.
Ingredients
- 2 cups wheat flour
- 3 grated potatoes
- 2 finely chopped onions
- 1 teaspoon Red Chilli Powder
- 2 nos green chillies finely chopped
- 1 tablespoon Coriander Powder
- 1 teaspoon kasoori methi or fenugreek crushed
- 1 sprig Coriander Leaves
- 1/2 tsp carom seeds
- 1/2 tsp Garam Masala optional
- 3-4 tbsp Besan or gramflour
- 4 tbsp Ghee for frying
- 2 tbsp Butter to top
Instructions
- To make any parathas, you need to knead the dough first by adding enough water to the flour.
- Grate the potatoes and sprinkle some salt on them. Squeeze out the excess water with your hands or with a muslin cloth.
- Now add the onion, kasuri methi, coriander and all the spices in the grated potatoes. Add besan or gram flour to bind the filling.
- Now take small balls of kneaded dough and roll out into small discs.
- Place the potato mixture on one disc and bring it together like a money bag and roll it out again after sealing the edges.
- Or you can make two discs and place the filling on one and cover with the second. Seal the edges and roll out again.
- If you do not squeeze out the water properly the parathas will not come out easily and the dough will be a sticky mess.
- Heat a tawa or griddle and place the paratha on it. Once it is done on one side flip it over.
- Lavishly spread some pure ghee or clarified butter and fry it on both sides.
- Remove the Aloo ka Paratha with raw potatoes from fire and serve hot with a dollop of butter, pickle and a bowl of fresh yoghurt.
- Finger licking goodness is ready so fast.
Notes
The dough should be firm for parathas.
The potatoes need to be squeezed out well to get the water out.
Add Besan or gram flour to bind the filling.
Add the carom seeds for extra zing to the paratha and for a typical Punjabi taste.
