Aloo Paratha
Ingredients
Dough:
Fine flour, ½ kg
Salt to taste
Sugar, 1 tbsp
Egg, 1
Milk, ½ cup
Water as required
Stuffing:
3 Potatoes, Boiled, Peel and Mashed
4 Green Chilli, Finely chopped
5-6 Mint Leaves, finely chopped
½ cup Green onions finely chopped
1 tbsp Chicken powder
1 tsp Roasted Crushed Cumin seeds
1 tsp Roasted Crushed Coriander seeds
1 tbsp Chilli Flakes
1 tsp Black pepper
½ tsp White Pepper
Pinch Citric Acid
Few Fresh Coriander leaves, finely chopped
Salt to taste
½ tbsp Butter
Instructions
Dough:
In a bowl add all ingredients except water. Mix well. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff. Cover and keep it aside for 15 to 30 minutes.
Stuffing:
Take a large bowl and add mashed potatoes and all the ingredients. Mix well. Check the taste and adjust any spices as needed.
How to make paratha:
Divide the dough into 10 equal portions. Using both the palms make a smooth ball out of each portion and then flatten it. Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle. Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides. Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling. Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.
Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.
Place the rolled paratha on the skillet. Once you see the bubbles on top, flip and cook on the other side. Apply ghee or oil on the partially cooked surface of the paratha. Flip again and cook the partially cooked side this time till you see golden brown spots. Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides. Repeat this for all the parathas.
Aloo Parathas are now ready.
Serve them hot with butter and pickles.
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