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Aloo paratha (Potato stuffed Indian flat bread)

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Ingredients

Adjust Servings:
For the Dough
2 Cups Wheat Flour
2 Tea spoon Ghee (Clarified butter) (Any oil can be substituted for Vegan version)
Salt to taste
To kneed the dough Water
For Potato filling
2 Medium Potatoes
2 Tea spoon Oil
1 Tea spoon Cumin seeds
1 Small Onion
1/2 Tea spoon Ginger Garlic Paste
2 Tea spoon Green chilli
1 generous pinch Cumin Powder
1 pinch Black Pepper Powder
1/4 Tea spoon Garam masala powder (All spice)
1 pinch Turmeric Powder
3 to 4 tea spoon finely chopped Coriander Leaves
Salt to taste

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Aloo paratha (Potato stuffed Indian flat bread)

Features:
  • Vegan
Cuisine:

Ingredients

  • For the Dough

  • For Potato filling

Directions

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Health Tips :- 

  • Potato is a power pack of Vitamins – such as Vitamin B6, Vit C , potassium,Manganese, fiber and go on…..
  • Some content in potato has an antioxidant property, which also work against free radicles.
  • Don’t mess up potato with large amount of butter or oil like french fries, potato chips which are loaded with oil, will effect adversely.

 

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Steps

1
Done

For making dough:-

  1. Mix the wheat flour with oil,salt and enough water and kneed it until you get a soft dough. Keep aside by covering with a kitchen towel to prevent drying out the dough.
2
Done

For potato filling :-

  1. Boil and cook the potato with enough salt, peel and mash smoothly without any lumps and keep aside.
  2. In a pan, pour the oil and splutter the cumin seeds, then add very finely chopped onion,ginger garlic paste,finely chopped green chili and saute until onion become light brown.
  3. Now add all the powders and enough salt and saute until raw smell goes away, then switch off the flame.
  4. Now mix the mashed potato with the onion masala mixture well. Your filling is ready.
3
Done

To assemble :-

  1. Take two small balls out of dough.
  2. Roll the dough using rolling pin into 5 to 6 inches diameter ( size can vary as per dough you have taken) – try to make almost equal size.
  3. Spread the filling equally on one rolled dough keeping approx 1 inch empty space and keep the second one on top of it, seal it nicely with your hand. Roll again gently with rolling pin to 8 to 9 inches diameter – or size can vary as per the dough you have taken . (See the pic above).
  4. Now put the paratha on hot griddle, cook both the side until u get light brown spot, apply little oil or ghee on both sides while cooking.It may puff up slightly.
  5. Do the same with all the dough and filling.
  6. Serve hot paratha with your preferred pickle or curd.
4
Done

Tips and Tricks :-

  • You can avoide oil/ ghee while preparing the dough and cooking the paratha. But adding oil give soft and flavourful paratha.
  • Mash potato very smoothly and chop the other veg very fine,otherwise while you roll, the dough tends to break.
  • You can avoid souteing process and simply add all those ingredients to the mashed potato while making stuffing. But i prefer to saute,because raw smell of onion and spices will go away.

Nadishaf

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