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April 18, 2017

Spicy Aloo Paratha | Easy Paratha Recipes


There was some leftover Aloo masala one day when I had prepared vada-pav. I tried that as the ingredient for a Paratha. This came out very well and everyone relished it. Try this also next time when you are preparing Vada Pav.

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Recipe Cuisine : Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 20 mins | Yields: 10 parathas



Ingredients:
For Dough:

Wheat Flour
2 cups
Water
As required
Oil
1 tbsp
Salt
As required
For Stuffing

Medium Size Potato
4
Green Chillies
2
Ginger
1 inch
Oil
2 tsp
Cumin Seeds
¼ tsp
Curry Leaves
1 spring
Asafoedita
¼ tsp
Turmeric Powder
½ tsp
Salt
As required
Finely Chopped Coriander Leaves
1 tbsp (optional)
For Making Parathas:

Oil / Butter / Ghee
As required

Procedure:
Making dough:
1. In a bowl, add wheat flour, salt and oil. Mix them well.
2. Then add water little by little and knead it into a soft dough. Keep it aside for 10 mins.
Making Stuffing:
3. Wash and cut the potatoes into 3-4 pieces. Pressure cook the potatoes with ½ cup of water for 4-5 whistles in a medium flame.
4. After pressure has gone, take the potatoes from the cooker. Allow them to cool down completely.
5. Then remove the skin of the potatoes and mash them into a paste using the potato masher or with your hands.
6. Grind the green chillies and ginger together into a coarse paste using the dry mixie jar.
7. Heat the oil in a pan, add cumin seeds and wait for splutter.
8. Then add the curry leaves and sauté till they become crispy.
9. Add asafoedita and ground green chilli paste (from 3). Fry them well till the raw smell goes off.
10. Now add the mashed potatoes (from 5), turmeric powder and salt.
11. Mix them well and cook till the water content from the potatoes evaporate completely.
12.  Finally add the chopped coriander leaves (if used) and mix them well. Then switch off the flame.
13. Allow it to cool down completely and make lemon size balls. Keep it aside.

14aking Parathas:
14. Now divide the dough (from 2) into a lemon size balls.
15. Now dust the dough ball and roll it into a small circle. Keep one potato ball (from 13) in its center. Then bring the edges to the center.
16. Again dust the stuffed balls and roll it carefully.
 17. Heat the tawa and transfer the aloo paratha, sprinkle the oil and cook both sides till the black spots starts.
       Really healthy and tasty spicy aloo paratha ready to serve. Serve it with pickle or raitha.

Note:
1.  Adjust the green chilly according to your taste.
2. Adding of the coriander is your choice.

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