Aloo Paratha


All of us know the usual modus operandi of making aloo parathas, the usual stuffing et al. I decided to make it even  simpler and quicker and Lo! Eureka! It turned to be perfectly soft and incredibly tasty just like the stuffed ones! Thanks to my lovely SISTER Nayana!  She shared this idea with me!
The best part about this method is that it uses very minimal oil (unlike the ones used for the dough separately and again for making the parathas separately) it’s an absolute fat buster idea! And the bestest part is that it remains unbelievably soft even the next day! (I made them the previous night and had it the next afternoon, didn’t  even heat it or microwave it) it was WOW! plus with the stuffing you can make fresh batches of aloo parathas every time! Just like chapathi! Even better is the fact that it doesn’t make you feel heavy like the usual stuffed aloo parathas.  Go ahead try it and let me know how it turns out!

Mash the boiled potatoes finely, add onion, ginger, jeera, garam masala powder, chat masala, red chilli powder , salt and mix them together.




Now add one portion of the mixure to a food processor/ blender/ mixi and coarsely blend them until you have a pasty consistency. ( not too smooth, not too coarse, DO NOT ADD WATER!)


Now transfer the mixture to a bowl add one cup of wheat flour to it and knead well adding a few drops of oil to the normal chapatti dough consistency (DO NOT ADD WATER).




Make small balls of the same and roll it using a rolling pin. Cook  them on the skillet drizzling a few drops of oil until the underside has brown spots for about 30 seconds, then flip and cook on the other side.


Enjoy hot with curds sprinkled with chat masala and a pinch of red chilli powder.



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