Aloo Paratha

Aloo Paratha is the most famous food from Punjab. It is ideal for weekend brunch. Aloo Paratha is basically stuffed bread with mashed and spiced potato mixture, which is pan fried using oil, ghee or butter and served with dollop of butter. There are different varieties of paratha like Gobi, paneer, mooli, methi etc. But Aloo one is the most common. All has different taste and texture. Serve Aloo paratha with yogurt, pickle or lassi.

Ingredients:

• 2-3 medium size boiled potato
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida
• 1 tablespoon ginger-green chili paste
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon chaat masala
• 1 teaspoon amchur powder
• 1 teaspoon garam masala
• 1 teaspoon lemon juice
•  Salt to taste
• Few chopped coriander leaves

For Dough:

• 2 cups whole wheat flour
• 1 teaspoon ajwain
• 1 tablespoon oil
• Salt to taste
• Water to knead dough

Instructions:

For making Dough:

• Mix oil, ajwain and salt to wheat flour and make soft dough.
• Grease the dough with few drops of oil. Cover and set aside.

For stuffing:

• Grate boiled potato using grater.
• Heat the oil in pan. Add mustard seeds, allow it to pop. Add asafoetida and quickly add ginger-green chili paste.
• Add turmeric powder, red chili powder, amchur powder, chaat masala, coriander-cumin powder and salt to taste, mix well. Add 1-2 tablespoons of water to cook the spice mixture.
• Once it is cooked add grated potato and mix well. Cover and cook for 2 minutes.
• Add lemon juice, garam masala and coriander leaves. Mix well and check the seasoning.
• Allow the mixture to cool down completely.
• Divide the dough and stuffing into equal portion
• Roll out the portion of dough. Place about 1-2 tablespoon of stuffing at center and gather all the edges and seal tightly.
• Using some dry flour, roll out dough with stuffing firmly.
• Heat the non-stick griddle on medium heat.  Place rolled paratha and cook until golden brown using little oil.
• Serve hot with yogurt or pickle.