12 October, 2015
Masala Aloo Stuffed Paratha
As I told I make two types of aloo paratha one is simple stuffed aloo paratha and second one is masala aloo paratha. Here I am talking about masala aloo paratha .
This aloo paratha is my favorite paratha, I can have it any time. You can have this paratha without any chutney or curd, just roll it and eat because its so flavorful. You can give it to your kids in tiffin they will love it. You must try this paratha.
Preparation time – 20 mins
Cook time – 30 mins
Cuisine – north indian
Type – breakfast/tiffin
Serve – 10 no
FOR MAKING DOUGH
Wheat flour – 2 cups
Water – ¾ cup or as require
Jeera /cumin seeds – 1 tsp
Salt – ½ tsp
Ghee – 1 tsp +for roasting paratha
FOR MAKING STUFFING
Boiled potatoes – 5 – 6 medium
Jeera / cumin seeds – ½ tsp
Onion – 1 medium(chopped)
Garlic – 3-4 (crushed)
Ginger – ½ inch (crushed) optional
Red chilly pwdr – 1 tsp
Turmeric powder – ½ tsp
Coriander – 1 tsp
Garam masala – 1 tsp
Coriander leaves – for garnishing
Salt – as per taste
Ghee/oil – 1 tbsp
For making dough
Take wheat flour in a big bowl and add cumin seeds, ghee and salt , mix them well. Add water slowly and make dough. Dough should be little tight then normal chapati dough. I took ¾ cup of water to make this dough.
Keep this dough aside for 15 to 20 mins.
After 20 mins wet your hands with water and mash this dough till it become soft.
For making stuffing
Mash the boiled potatoes nicely.
Heat oil/ghee in a kadai, add jeera/cumin seeds. Let it crackle. Then add chopped onion, stir and saute till onion become translucent.
Now add red chilly, turmeric and coriander pwdr. Fry for few seconds.
Add mashed potatoes,salt and garam masala. Mix them nicely.
Finally add chopped coriander leaves, mix well. Now the stuffing is ready. Keep it aside.
For rolling paratha
Take a medium ball of dough, roll & flatten it.
Dust it with some floor and make a circle of about 5 inch with fingers.
Place 2 tsp of aloo stuffing in the center and cover the stuffing with remaining dough of the circle.
Flatten it again and sprinkle some dusting floor and roll this paratha with rolling pin as you do for normal chapati or paratha.
On a hot tawa, placed the paratha (tawa should be hot).
When the base is partially cooked, flip the paratha.
Spread some ghee on the partially cooked paratha and on the sides as well.
Flip it again and spread some ghee on the other side as well.
If you have paratha presser, press the partha to make it crispy or you can use flat spatula.
Cook both the sides nicely.
Now your paratha is ready to eat. Serve it with curd or instant tomato and coriander chutney ,which goes very well with paratha.
Mix wheat flour, ghee, jeera and salt
Add water and make dough ,keep for 15-20 mins
After 20 mins make the dough soft
Mash the boiled potatoes
Heat oil add jeera and chopped onion, fry
Add crushed ginger and garli
Add red chilly,turmeric and coriander powder
Add mashed potatoes ,salt and garam masala,mix
Add chopped coriander leaves
Stuffing is ready
Take small ball dough and 2 tbsp of stuffing