Aloo paratha-this dish takes me 4 years back the memory lane,the time when I was newly married.Like any other typical 80’s kid (mostly) even I never entered kitchen before marriage (not even to take my cup of coffee,it was served where I was 🙂 ) and I was so afraid of gas stove.Seriously my younger sister was never afraid to handle the stove but I always feared.With this kind of experience (!!!) in kitchen I was all set to cooking after marriage.Immediately after after a month are something,I wanted to try my hands at paratha(I never realized I cannot even make proper chapathis by then) and do I need to say that experiment was disastrous :P.Well then slowly I started learning,even now my husband teases me for that paratha :P.Though I love aloo paratha very much make a simple version of that.But few days back I was really tempted and wanted to try my hands again.I gathered ourage and tried it using the same recipe and this time I was more careful and patient,it worked!Perseverance indeed pays :). Over to recipe.
3 tablespoon curd
1/2 cup water
2 teaspoons oil
3 large potatoes boiled,peeled and mashed
3 green chillies
A small piece of ginger
1/2 teaspoon asafoetida
2 tablespoons cilantro leaves
1 teaspoon cumin seeds
A pinch of amchur powder
Butter to fry parathas
Mix all the ingredients for dough except water and rub with your fingers.Once the mixture resembles dough,slowly add water and knead to a uniform dough.Once the mixture comes
together,start kneading,knead for at least 7-10 minutes to form a smooth elastic dough.The dough should be soft,firm and smooth.
Grind cilantro,green chillis,ginger and cumin seeds to a coarse paste.Take all the other ingredients in a mixing bowl and add the ground paste to it.Mix well bu mashing the potatoes very well.Do not add any water while grinding or mixing.
1.Pinch a big lemon sized portion of dough and place on floured surface.Take a portion of filling little smaller than the dough (see picture).
2.Roll the dough into a small thick circle and place the stuffing ball in the center.Close the stuffing from all the sides and make a smooth ball.
3.Next slowly roll into a circle of 1/4 inch thickness.Do not apply pressure while rolling and always roll outwards.Dust the surface and rolling pin whenever needed.
4.Heat a cast iron tava and fry the paratha from both sides with butter.Serve hot with pickle,raita.
1.Mash the potatoes very well as big pieces will tear the paratha while rolling.
2.Roll the parathas with very little presuure.
3.Do not use a nonstick tava for frying,heavy cast iron provides the uniform heat.
4.Fry with butter as it gives a great aroma else use ghee(clarified butter). Oil is not a great choice for frying parathas.