Aloo Paratha

Aloo Parathas are one of the most regular breakfast item in my kitchen. My husband and my son both love aloo parathas. They are quite fulfilling. They can be taken with any sabji, achar, raita, chutney, curd, butter or ketchup.

Ingredients for serving 2 person -

For Dough-

1. Wheat flour - 2 cup 
2. Water as required
   

For Filling

1. Potato (Aloo)- 2 big size boiled
2. Garlic - 4 pods
3. Ginger - 1 inch piece
4. Red Chilli Powder- as per taste
5. Turmeric powder- 1 tsp
6. Garam Masala powder - 1 tsp
7. Coriander Powder - 1tsp
8. Salt- as per taste
9. Cumin Seeds (Jeera) - 1 tsp

For paratha

1. Ghee as required for cooking paratha.
2. Butter for serving (optional)

Method of Preparation - 

For Filling

1. Take 2 big size potatoes, wash it and put in pressure cooker and let it whistle 2 times or until cooked.
2. Cool the potatoes by keeping them in cold water. After cooling peel it skin.
3. Grate the potatoes. By grating there is no chance of lumps remaining during filling.
4. Take a pan, add some oil, heat it. Add cumin seeds and let it crack.
5. Add grated garlic, grated ginger and saute it for 30 seconds.
6. Add grated potato, red chilli powder, coriander powder, turmeric powder, salt and saute it for 1-2 minutes.
7. Take it in a plate or bowl and cool to room temperature.

For Dough

1. Take wheat flour in a big size bowl and knead it using water.
2. Keep it side and cover it with wet cloth for 20 minutes.

For Paratha

Method -1

1. Divide the dough into 6 equal portions. Take one portion, round it with palms and then flatten it.
2. Make it in bowl shape by moving fingers. Stuff the filling prepared above and close it by joining all corners as given in below picture. Make it round shape using palms.
   
   
    
   
   
3. Sprinkle some wheat flour on the rolling surface, put the stuffed dough over it. Again sprinkle some wheat flour over the dough and roll it slowly with light hand using rolling pin.
   
4. Repeat the above process with rest of the dough and fillings to prepare 6 parathas.

Method -2 

1. Divide the dough into 12 portions. Take two portion and round them with palms.
2. Sprinkle some wheat flour on the rolling surface, put one round portion of dough over ot and again sprinkle some wheat flour over the dough.
3. Roll the dough in circular shape to normal roti or paratha size approximately 5-6 inches. 
4. Put the filling on the dough and spread it. Be careful while spreading the filling to maintain some gap (approximately 0.5 inch) at the edges.   
5. Repeat the step 2 and 3 for the second portion also and roll the 2nd portion also upto approximately same size.
6. Now put the 2nd portion slowly and carefully on the top of first portion prepared in Step 4 above.
7. Press and seal the edges with the help of fingers. Seal the edges properly.
8. Repeat the above steps with rest of dough to prepare 6 parathas.

For Cooking the Parathas

1. Take a pan or tawa and heat the tawa on high flame.
2. Put the parathas on this and turn the paratha after one minute.
   
3. Add ghee on both sides and cook it properly for one mintue.
4. Take it out in serving plate, put butter over parattha and serve it with any sabji, raita, chatani and ketchup.
   

Tips: 

1. Grated potatoes will ease your work and will not form any lump.
2. If you want sot parathas add 1 tsp oil or ghee during kneading.
3. You can add other spices as per your preference.
4. You can also add palak or kasuri methi in your filling.
5. It tastes great with Ratlami Sev Sabji.