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Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings.One of the easiest recipes that can be prepared for a breakfast or lunch or dinner is a stuffed paratha. They are very filling and are a hit with my family. Paratha stuffed with Aloo curry is the easiest of stuffed parathas and popular among most of the people. Aloo parathas with pickle or homemade curd makes an excellent breakfast, brunch and dinner in my home.
Ingredients:-
For stuffing/filling
5 Potatoes /Aloo
½ tsp cumin seeds
1/4th tsp turmeric powder
3-4 green chillies paste
Handful of coriander leaves, finely chopped
1/2 tsp Garam Masala
1 tbsp cooking oil
1/2 tsp amchoor or dry mango powder (optional)
Salt to taste
For dough
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbsp ghee / butter / oil
Salt to taste
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s
Method:-
Stuffing / Filling
Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.
Making dough
Ingredients:-
For stuffing/filling
5 Potatoes /Aloo
½ tsp cumin seeds
1/4th tsp turmeric powder
3-4 green chillies paste
Handful of coriander leaves, finely chopped
1/2 tsp Garam Masala
1 tbsp cooking oil
1/2 tsp amchoor or dry mango powder (optional)
Salt to taste
For dough
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbsp ghee / butter / oil
Salt to taste
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s
Method:-
Stuffing / Filling
Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.
Making dough
Sieve flour. Add salt, oil and add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again.
Rolling out parathas
1) Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of small puri or 3 inch diameter circles.
2) Place a small quantity of above stuffing (potato filling) over it, close it from all sides.
3) Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha or 6 -inch circles.
4) Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
5) Now place the paratha on a tava or skillet.Allow one side to cook when the color changes into light brown color.Turn repeat for other side. Lightly press the puffed areas with a spatula.
6) Drizzle some butter or ghee on each side and flip. Serve hot.
7) Cool the parathas on a wire rack so they don’t get soggy.
8) Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.
Serving Suggestions
Rolling out parathas
1) Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of small puri or 3 inch diameter circles.
2) Place a small quantity of above stuffing (potato filling) over it, close it from all sides.
3) Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha or 6 -inch circles.
4) Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
5) Now place the paratha on a tava or skillet.Allow one side to cook when the color changes into light brown color.Turn repeat for other side. Lightly press the puffed areas with a spatula.
6) Drizzle some butter or ghee on each side and flip. Serve hot.
7) Cool the parathas on a wire rack so they don’t get soggy.
8) Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.
Serving Suggestions
Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
Tips:-
Tips:-
1) If you are new at making parathas, it is better to have firm dough, which is easier to control while rolling out.
2) Parathas can be made in advance, cool and stackup cooked parathas on top of each other with a wax paper in between and wrapped in foil and frozen. They can be de-frosted and re-heated before serving. To re-heat, place 1 paratha on a hot gridle or tawa and cook until it become crisp on both sides.
3) You can use the similar procedure with uncooked parathas also. Parathas last 2-3 months in freezer and 5-7 days in fridge.
2) Parathas can be made in advance, cool and stackup cooked parathas on top of each other with a wax paper in between and wrapped in foil and frozen. They can be de-frosted and re-heated before serving. To re-heat, place 1 paratha on a hot gridle or tawa and cook until it become crisp on both sides.
3) You can use the similar procedure with uncooked parathas also. Parathas last 2-3 months in freezer and 5-7 days in fridge.
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And lovely tips for newbies !
My mother prepares it the best... :)
But yours also look nice. For children the mothers cook the best thats what I mean. :)
I even have it during weekends or when I visit places for meetings and have to depend on hotels.
aa! you made me again think of the parathas and I will have them tomorrow.
when we made this Aloo Paratha we have problem. while rolling the paratha it breaks at edges, front and could not roll propley and have to fry broken one. so avoiding making this dish. would you guide me!
upendra-NZ.