Though I feel horrible sometimes not being very active on my favorite blog - my little space I used to utilize all my spare time, I convince myself it is just fine to post my favorite recipes whenever time permits. With a full time job, taking care of the studies and extra curricular activities of two hyper active monkeys and having a family who is actively involved in all Community activities, I kind of find it hard to spare some time to edit the pictures and compose a post on a regular basis. I'm sure many of you have this same dilemma as we all try to balance life as a whole, you miss your favorite hobbies little bit here and there but still you try to get back on track and try to implement them when ever you get chance. So let me set aside all these little hick-ups and make a new post, hoping to continue posting recipes more often and catching up with my fellow bloggers and readers on a regular basis. Mean while thank you all my wonderful readers, friends and family who always had been very supportive & encouraging !
Wishing you all a Very Happy New Year in advance in case I couldn't make up my next post before New Year :-)
Now coming back to today's recipe, It's Aloo Paratha this time :-)
This is one among my kids favorite lunch/tiffin, especially for my son. He loves any stuffed flat bread with a side of yogurt and sugar dip. So I end up making Parathas at-least twice a week for their Lunch box. Parathas can be served for breakfast, lunch or dinner along with Raita or Yougurt & Pickle.
You can make the dough ahead and refrigerate it until ready to use, this makes the dough soft and easy to roll out without sticking much on the rolling pin. Make sure you keep it outside at least 20-30 minutes before ready to roll them out. If I have to make the Parathas in the morning, I normally make the dough at night and use it next day morning,
Ingredients Used:
For the Dough:
- Whole-wheat flour – 2 Cups
- Water ~ 1 Cup(Enough to knead the dough)
- Salt - ½ tsp
- Ghee/oil – ½ tbsp. (optional)
For the Potato Filling:
- Potatoes - 2 medium
- Turmeric powder – ¼ tsp
- Salt – ½ tsp
- Green chili – 1 Finely chopped
- Cilantro/Coriander Leaves – 2 tbsp. Finely Chopped
- Chat masala - ½ tsp.
Also needed:
- Whole-wheat flour for rolling – ¼ cup
- Ghee/Butter
Preparation Method:
Making the Dough:
- Add flour and salt in a wide bowl. Add water little by
little and knead well to make soft dough.
- Knead dough for a minute or two to make the dough soft,
smooth and pliable.
- Cover the dough with a damp cloth and set aside for
twenty minutes OR refrigerate until ready to use.
Filling:-
- Wash potatoes, drop them in a pot of water and boil until done. Add a tsp of salt to help peel the skin easily.
- Drain off the water and let them cool down completely.
- Peel the skin off and put them in a wide bowl. Mash
them well with clean hands or fork.
- Add turmeric powder, green chilies, cilantro, chat
masala and salt. Mix well to combine.
Making paratha:
- Divide the dough into equal parts and form into balls.
- Divide the potato filling into same number of equal parts and shape into balls.
- Roll down dough ball into a small circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling.
- Repeat the process with rest of the dough and filling balls.
- Heat an iron griddle or non-stick pan and set the flame to medium high. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
- Press the filled ball lightly on dry whole wheat flour from both sides.
- Using a rolling pin, roll the balls lightly to make circles, keeping the sealed side of the balls on top. Lightly dust the parathas with dry flour to make sure dough do not stick to the rolling pin.
- Place the paratha on the skillet, after few seconds, flip the paratha. Now use a spatula and press gently on all sides to see paratha start to change color and begins to puff up. Flip it over, you will notice some golden-brown spots.
- Drizzle ½ tsp of ghee/oil over the paratha, flip the paratha again and lightly press the puffed areas with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
- Serve them hot with Yogurt or Raita and pickles
- For Kids lunchbox, I mix a tsp of sugar in plain yogurt and serve as side. They really love it :-)
Chef's Note:
- Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
See y'all until next time :-)