Monday 19 May 2014

Aloo paratha (உருளைக்கிழங்கு பரோட்டா)

Many years ago, I learnt this recipe from our cook, who had worked in Mumbai for 5 years! This works great for me. Try it out.


Aloo/ potato – Medium sized, 5 no
Large onion – 1 no, very finely chopped* 
Green chillies – finely chopped, 2-3 (adjust to taste)* 
Ginger – ½ inch piece, grated
Salt – to taste
Turmeric powder – ¼ teaspoon
Coriander leaves – finely chopped, 1 tablespoon* 
Oil – 1 tablespoon

For the dough:

Atta/ Wheat flour – 2 tumblers or 400ml measure
Salt – to taste
Sesame oil – 2 teaspoons

* Ensure all the marked items are finely chopped. Otherwise, it would be difficult to roll the paratha.

Method: Pressure cook aloo for 6-7 minutes (6-7 whistles). Allow it to cool, peel the skin and keep aside. Knead atta with salt and required water to form a firm dough. Add sesame oil, knead well and cover with a damp cloth for 15-20 minutes. Later, divide the dough into 12 equal parts and make them into balls

Mash the potatoes well with a ladle. Heat oil in a kadai, add onion pieces and saute till they become transparent. Now add mashed potatoes, green chillies, ginger, turmeric powder, coriander leaves and salt. Mix well into a fine mass. Allow it to cool. Once cooled to room temperature, divide the aloo masala into 12 equal sized balls.

Now roll a dough ball into a medium sized chappati on a board using a rolling pin, dusting with flour as required. Now place an aloo masala ball in the center of the chappati (Fig.1).

Fold the upper portion of the chappati over the masala ball (Fig.2).

Now fold the lower portion of the chappati over the folded upper portion (Fig.3).

Fold the right wing towards the center over the ball (Fig.4).

Now fold the left wing towards the center, underneath the ball (Fig.5).

Press the folded chappati gently on both sides with hands, and roll it into a circle using a rolling pin, dusting with flour as required (Fig.6).
Heat the tava on medium heat. Once hot, place the rolled out paratha on the tava. Use ghee or butter to cook the paratha. Turn it and cook on both sides till brown spots appear on the surface. Your aloo paratha is ready!

Aloo paratha (உருளைக்கிழங்கு பரோட்டா)
Traditionally, aloo paratha is served with curds/ raitha and pickle. Aloo paratha may also be served with any gravy preparation. 

If you like this post, please share it with your friends, followers or contacts, by just clicking the 'Face book', 'Twitter' or 'Google +’ icons you see below the post. Feel free to post your comment/ feedback. Your support is greatly appreciated. Thank you!

No comments:

Post a Comment