India have n number of paratha varieties, why because its farming is rich in variety than many other countries. Indians are really good at eating parathas at anytime, whether snacks, breakfast or main course. So they are fond of it too much.
Aloo or potato paratha is shallow fried aloo filled chapatis which is really the boss of all parathas. This came in India very late and came first in Punjab and hence it is very popular in there. This is also known as punjab's special.
You will love it after making it by yourself more. Try using desi ghee or pure clarified butter to make this as that is the main ingredient and we think potato is the main one.
- Flour 3 cups plus extra for dusting
- Ghee one cup
- Potato or aloo 5 pieces medium size
- Red chilli powder 3/4 tablespoon
- Ajwain 1/2 tablespoon
- Roasted cumin powder 1/2 tablespoon
- Black salt 1/4 tablespoon
- Garam masala 1/4 tablespoon
- Mango powder or amchur 1/2 tablespoon
- Besan 3/4 cup
- Chopped coriander one cup
- Chopped green chilli 2 pieces
- Coriander powder 2 tablespoon
- Salt as per required
- Water as required for dough kneading and potato boiling.
- Fresh chopped coriander
- Roast besan on a dry pan for 30 seconds to one minute first so that it will become golden brown.
- In a high hipped platter or paraat take flour, add roasted besan and salt very little or as per taste( you can avoid adding salt to paratha doughs as they contains fillings which can compensate salt). Mix well and add 1 1/2 tablespoons ghee. Mix little to crumble.
- Now make a spiral well and add water to it. Knead and add water at times when required to knead a smooth and soft dough. Apply water over the dough and leave for sometime.
- Wash potatoes very well to remove all the dirt as it is a underground vegetable and boil them in a pressure cooker with 1/4 tablespoon salt to it. So that potatoes will boil fastly and become soft. Wash with cold water and peel.
- Now in a mixing bowl mash the peeled potatoes very well and add salt as per taste. Add black salt, garam masala, chopped green chilli, red chilli powder, roasted cumin powder, amchur, ajwain, chopped coriander and coriander powder. Mix everything very well. Mix and mash so that consistency of dogh and the consistency of potato mixture will be same.
- Take a chapati pan or tawa and put over the gas burner. Now knead the dough again twice or thrice.
- Make loi for making paratha roll. Make a roll and add a loi of potato mixture and seal the roll from all sides to make a loi again. Now the loi is filled with potato loi.
- As the dough is smooth and of potato mixture consistency it should not get cracks and will be rolled up in a good evenly spread mixture paratha roll. Dust some flour over the loi and roll well with the rolling pin.
- Now tawa must be hot. Turn the gas to medium and put uncooked paratha roll over it and wait for it to be cooked and turn with the help of a turner or palta(in hindi).
- After 10-15 seconds add ghee over it and turn again. Add ghee on other side too and turn. Cook well by turning and flipping watching for any uncooked patches and press on the patches to cook well so that cooked part donot get burn due to long waiting of uncooked patches to cook by themselves.
- Aloo paratha is ready by now. Add a slice of butter over it while serving. Also garnish with chopped coriander leaves if you like it. Tastes best while served hot. Serve with plain curd or raita or lassi too or any non-gravy vegetable or with cutney or with achar. Even we can eat this only, without any complimentary eatables.