Monday, June 27, 2016

Aloo paratha recipe | Punjabi aloo paratha recipe | Easy & tasty aloo paratha recipe


Today i am going to share you a Healthy and Tasty North Indian popular dish Aloo Paratha. The paratha stuffed with spiced aloo mixture is a best combination with home made thick curd or any pickles of your choice. We can serve this aloo paratha for breakfast, lunch or dinner and will be soft when toasted with ghee or butter even when they are at room temperature (cooled), but when you are health conscious you can use oil.

There are many variations of making aloo paratha. today i am going to share you cooked aloo variation which i generally make this at home to my family members and they love this aloo paratha a lot :) We can also make this Aloo paratha by without cooking aloo and make into paratha, that is uncooked variation.

For Uncooked variation, Into boiled and mashed or grated aloo, add salt, green chilies, red chili powder, dry mango powder, cumin seeds powder, coriander powder, turmeric powder, tsp of oil or ghee and mix it well until it is well combined and this is uncooked stuffing variation.

For Cooked variation, When the oil is enough hot in a heavy bottom pan, add cumin seeds, green chilies, finely chopped onions and cook until the onions turns to golden colour and then add salt, red chili powder, coriander powder, turmeric powder, dry mango powder, ginger & garlic paste, coriander leaves, saute it well for few seconds and add boiled and (mashed or grated) aloo(potatoes). cover it and cook for one more minute, so that all the spices will nicely coat to aloo. Allow the aloo mixture to cool down completely and this is cooked stuffing variation.

Generally for aloo paratha, we make stuffing separately and dough separately and make into parathas there is another method of making aloo paratha is like, into cooked variation add whole wheat flour and make into soft and pliable dough and then roll it into little thick chapatis, roast it and can serve it. Even i tried this method too and it turned out good :) but traditionally cooked variation of making aloo paratha will not beat this method :)

One tip for working women
  • Prepare this aloo parathas and can refrigerate this in a ziplock bag for 2 to 3 days, before serving microwave this for 30 secs. (Before refrigerating, make sure aloo parathas are at room temperature)
Let's start making Aloo paratha by watching this video and following below ingredients list and the procedure :)

Author: Nagaharisha
Recipe Type: Breakfast / Lunch / Dinner
Cuisine: North Indian
Serves or Yields: 2 to 3

Ingredients for Stuffing:
  • Boiled Potatoes - 2 medium Sized
  • Onion - 1/4 Medium sized (Finely chopped)
  • Green chilies - 3 finely chopped or adjust according to your taste
  • Cumin Seeds - 1/2 tsp or Cumin Seeds powder 
  • Salt - 3/4 tsp or adjust according to your taste
  • Coriander powder - 1 tsp
  • Red chili powder - 1/2 tsp or adjust according to your taste
  • Turmeric powder - 1/8 tsp
  • Dry mango powder or Anaar dana powder - 1/2 tsp or adjust according to your taste
  • Ginger & Garlic paste - 1 tsp (Freshly crushed)
  • Curry Leaves - 1 tbsp (Finely chopped)
  • Coriander leaves - 2 tbsps (Finely chopped)
  • Oil - 3 tsps
Ingredients for Paratha:
  • Whole wheat flour - 2 cups
  • salt - 1/2 tsp
  • Ghee - 2 tsps for dough and required quantity to fry parathas
  • water - 3/4 cup or it may varies on the type of flour we use.
  • Required amount of whole wheat flour to dust parathas
Procedure to make dough using whole wheat flour:
  • Take whole wheat flour into a mixing bowl and add enough amount of salt, ghee, if you are health conscious you can even use canola or olive oil of your choice, Mix it once completely and add water little by little, make into soft and pliable dough. smear some ghee ( by doing in this way, ghee helps dough moist), cover it with a wet paper napkin or wet cloth and rest for half an hour. In the meanwhile we can make stuffing.
Procedure to prepare aloo stuffing:
  • Peel the skin of boiled potatoes, chop the potatoes, make sure potatoes are at room temperature and mash the potatoes by using potato masher or with your hands or even you can grate the potatoes of your choice, make sure there is no lumps, if any while rolling parathas it might tear. Set this aside.
  • On the other side, add oil into a heavy bottom pan on a medium heat, once the oil is enough hot add cumin seeds, finely chopped green chilies, finely chopped onion and a pinch of salt, by adding salt onions will cook fast. Saute it once, Cover this with a lid and cook until the onions turn to golden colour. Stir inbetween cooking.
  • Now add ginger & garlic paste, turmeric powder, salt, red chili powder, coriander powder, dry mango powder, here instead of dry mango powder, you can even use anardana powder or lime juice (but when you are adding lime juice add it at the end), also add finely chopped coriander leaves, crushed dry curry leaves, if you are using fresh curry leaves finely chop it and add it. Now saute it well for a minute or until the raw smell goes out from ginger and garlic paste.
  • Now add fully mashed potatoes, make sure there are no lumps and mix it well completely. cover this with a lid and cook for a minute. So that all the spices will nicely coat to potato mixture.
  • Mix it once completely, Turn off the flame and allow the stuffing to cool down completely. Now make the stuffing into small round size balls. set aside. 
Procedure for aloo paratha:
  • Take rested dough and knead it well for minute or two, divide the dough into equal portions. make the dough ball little smaller than aloo stuffing ball.
  • Take one portion of dough ball and cover the remaining, dust dough ball with some flour, roll it gently and evenly into 3 to 4" diameter round by using rolling pin. If required, you can dust with some flour and Place aloo stuffing ball in the center as shown in the video. make sure stuffing ball is little bigger than dough ball. 
  • Pull the edges and start pleating as well as bringing the pleats into center. Join the pleats well or else there will be gaps while rolling and filling comes out. Remove the excess dough on top and smoothen the stuffed dough ball in between palms as shown in the video.
  • Now gently press it, dust with some flour and roll it with rolling pin slowly and evenly from all the sides in circular motion. roll it into little thicker paratha, do not roll into thin, stuffing may come out.  If required, dust with some flour and roll it gently and evenly.
  • After making the paratha, Dust off the excess flour and do the remaining in same procedure. As shown in the video.
  • Now roast parathas, Heat tawa or skillet or griddle on a medium heat, grease the skillet with some ghee or oil as shown in the video. Place the rolled paratha in the center and cook the parathas on a medium heat, once the you see bubbles on the top, flip it and smear some ghee on top and sides of paratha. Again flip the paratha and smear some ghee. Roast the paratha until you get golden spots from both the sides. As shown in the video.
  • Now Transfer to other plate and repeat the same procedure for remaining parathas.
  • Serve this Aloo paratha when they are warm or cooled with home made thick curd or any pickles of your choice. 
Note:
  • Prepare this aloo parathas and can refrigerate this in a ziplock bag for 2 to 3 days, before serving microwave this for 30 secs. (Before refrigerating, make sure aloo parathas are at room temperature).
  • Instead of ghee, you can even use canola oil or olive oil.
Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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