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!
- Potato/ aloo- 2 boiled
- Onion- 1 finely chopped
- Ginger- 1 small piece minced
- Jeera/cumin- 1 tsp
- Garam masala- 1 tsp
- Chat masala- 1 tsp
- Red chilli powder- 1 tsp
- Salt – as needed
- Wheat flour- 1 cup
- Oil- 2-3tsp
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.
- It is very important that the consistency of the dough is like chapathi, else it may tear or you may just not be able to roll it.
- If you find the ground mixture to be a little semi-solid while making the dough, add a little bit more of the flour to get the right consistency.
- The stuffing mixed with dough can be refrigerated up to 2 days. Or you could just keep the stuffing refrigerated and then mix it with the dough as and when you want to make the parathas.
- Since the stuffing would anyway be pasty it mixes well with the dough, that is why I avoided adding water.
Labels: aloo, north Indian, paratha