Everyone loves Aloo Paratha.. Me... I like it only if it is well made, no thick edges, sumptuous and spicy filling. It requires certain expertise to please me. I rank my own efforts in this direction quite lacking and it looks like a long way for perfection. But then expertise is all about practice, besides Honey really likes them. Aloo parathas do take a while to prepare, here is a short cut version using boxed mashed potatoes.
This particular dish is out of bounds for me right now, i did suggest other breast feeding mothers to refrain from this dish as well. Boy o boy my son did not stop crying the day I had just half a paratha despite stiff objection from mom :(
Serves 4 || Calories per serving 229 Kcl || Protein 3.8 gm || fat 12.7 gm || Fiber 1 gm
For the filling,
Packaged mash potatoes mix -1
Chilly powder 1 tsp
Dhania powder 1 tsp
Amchoor powder ½ tsp or lemon juice
Coriander fresh chopped 2 tbsp
Garam masala a generous pinch
Salt
For the dough,
Whole wheat flour
Water
Oil
Salt
Method:
Mix whole wheat flour with water and a pinch of salt to form a soft dough. Set it aside.
Prepare the mashed potatoes according to package instruction substituting water for cream/milk called for in the instruction on the box. Mix in the chilly powder, Dhania powder, Amchoor powder, Garam Masala and coriander. Sit the prepared mixture on the counter for a few minutes till it is cool and firm. Pinch lime sized balls from the potato mixture.
Preheat a skillet. To make the parathas, pinch lemon sized dough and rolls it out slightly. Place the lime sized potato mixture in the center of the rolled out dough. Bring together the edges of the rolled out dough. Roll out the stuffed dough into 6 inch circles. Transfer the paratha on to the hot skillet. Cook for a few minutes till small bubbles appear on the edges. Flip the paratha. Drizzle oil or ghee generously over the parathas. Flip once more and drizzle oil/ghee once more and cook till the parathas are golden brown.
Serve hot with ghee, pickles and thick tangy yogurt.
Sending it out to think spice- think Amchoor event hosted by Bhagyasri started by Sunita .
This particular dish is out of bounds for me right now, i did suggest other breast feeding mothers to refrain from this dish as well. Boy o boy my son did not stop crying the day I had just half a paratha despite stiff objection from mom :(
Serves 4 || Calories per serving 229 Kcl || Protein 3.8 gm || fat 12.7 gm || Fiber 1 gm
For the filling,
Packaged mash potatoes mix -1
Chilly powder 1 tsp
Dhania powder 1 tsp
Amchoor powder ½ tsp or lemon juice
Coriander fresh chopped 2 tbsp
Garam masala a generous pinch
Salt
For the dough,
Whole wheat flour
Water
Oil
Salt
Method:
Mix whole wheat flour with water and a pinch of salt to form a soft dough. Set it aside.
Prepare the mashed potatoes according to package instruction substituting water for cream/milk called for in the instruction on the box. Mix in the chilly powder, Dhania powder, Amchoor powder, Garam Masala and coriander. Sit the prepared mixture on the counter for a few minutes till it is cool and firm. Pinch lime sized balls from the potato mixture.
Preheat a skillet. To make the parathas, pinch lemon sized dough and rolls it out slightly. Place the lime sized potato mixture in the center of the rolled out dough. Bring together the edges of the rolled out dough. Roll out the stuffed dough into 6 inch circles. Transfer the paratha on to the hot skillet. Cook for a few minutes till small bubbles appear on the edges. Flip the paratha. Drizzle oil or ghee generously over the parathas. Flip once more and drizzle oil/ghee once more and cook till the parathas are golden brown.
Serve hot with ghee, pickles and thick tangy yogurt.
Sending it out to think spice- think Amchoor event hosted by Bhagyasri started by Sunita .
4 comments:
Aloo paratha looks so good, like the butter on top.
Have a good 2010..
I was not given aloo for the first 2.5 months after delivery :) I thoroughly enjoyed eating other food those days. Aloo paratha looks great Smitha
slurrpp..AP looks delish...I am craving for some now.
Aloo Parantha looks great, pity you have to keep away from it!
Thanks for the entry.
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