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Aloo Paratha Recipe

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sehrish from khi
Ingredients
  1. 3 cups Wheat
  2. 1 cup Plain flour
  3. 1/2 kg Potatoes
  4. 1 tsp Powdered salt
  5. 1/4 tsp Aniseed
  6. 8 Green chillies
  7. 1/2 tsp Ginger
  8. 1/4 tsp Garam masala powder
  9. 2 Onions
  10. 2 Tbsp Finely cut coriander leaves
  11. Oil enough for frying
Method
  • For the dough :
  • Sieve and mix the flours together in a mixing bowl.
  • Add salt and butter.
  • Mix well with the flour till butter blends.
  • Gradually add water and knead to a smooth dough.
  • Pat and knead well for several times.
  • Use ghee or oil while mixing the dough instead of butter.
  • For the stuffing :
  • Cook potatoes. Peel and mash.
  • Heat little oil and season with aniseed and then fry ginger garlic paste.
  • Add mashed potatoes with salt, turmeric powder and garam masala powder.
  • Fry for few minutes and remove from fire.
  • Mix minced green chillies and finely cut onions, coriander leaves to the potato mixture when it cools down.
  • Method I for preparing chappathis :
  • Make medium sized balls from the dough.
  • Flatten each ball and keep a tablespoon of filling inside.
  • Close and seal well all around.
  • Press and dredge in wheat flour and roll out into thick parathas.
  • Heat a 'tawa' ind fry these parathas using oil for both sides while frying.
  • Serve hot.
  • Method II for preparing chappathis:
  • Take one ball and roll into thick and 3 inches width chappathi.
  • Make another of the same size.
  • Place a tablespoon of filling on the middle of one chappathi.
  • Carefully spread it leaving 1/4 inch gap all around.
  • Keep another chappathi on top.
  • Using little water carefully seal both the chappathis all around.
  • Dredge on flour and roll again into big paratha.
  • Fry on hot 'tawa' using l/4 tsp.of oil for each side of chappathi .
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