Saturday, February 13, 2010

Alu Paratha

Alu Parathas, probably the most popular of the stuffed paratha world. This is a dish from Punjab and hugely popular in India. Its usually served with yogurt and pickle. Some people prefer a knob of butter with it. Well it definitely make the parathas taste better but if you are calorie conscious you can avoid the butter. It tastes great on its own.


For stuffing,

2-3 Potatos (boiled and pealed)
2-3 Green chillies (chopped)
Hand ful of coriander leaves (chopped)
1/2 tsp dry roasted jeera/cumin and red chilli powder

For the parathas

3 cups of flour
2tsp oil
1 tsp chilli powder (optional)
Oil for frying


Mash the boiled potato add all the ingredients and mix it well. Now make small balls out of the stuffing and keep them seperate. 

Now for the parathas mix the salt, 2 tsp oil and the dry flour well. Now add water and kneed it well like how you would do for bread dough. Again make small balls (size of a table tennis ball) out of the dough. Using a rolling pin roll the flour balls so they are big enough to contain the mashed potato balls you had made earlier for stuffing. Now wrap the stuffing with the rolled dough and give it a shape of a ball (it will be bigger this time!!!) . Repeat the same for all the parathas. 

Dust the rolling board with  dry flour, take the parathas and roll them. Be careful about the stuffing while rolling as it might come out. Heat a pan, placed the paratha on it, first roast it on both side then add oil and fry on both sides.
Serve hot with Greek yogurt and pickle. Enjoy.