Wednesday, 23 October 2013

Aloo paratha (Indian bread stuffed with potato)

Utter the name of aloo paratha and the unanimous reaction will yummmm!. My stomach starts rumbling even if m just thinking of aloo parathas. I know it is nearly a sin to think about this devil dish if you are a follower of Sapna Vyas patel, the FB weight- loss diva. I really envy her curves but m happy that she can’t hog as much aloo parathas as I do…..So in order to lessen my sin and make it healthier for my daughter, I have modified my mom’s creation and added the lesser known soyabean flour. It’s now available in all supermarkets. You can do away with it if you want. The soya flour is very rich in protein and very good way to make the kids to eat it.


Soyabean flour
Ingredients for dough     

2 cups atta (wheat flour)
½ cup soya bean flour
2 tbs ghee/butter
1 tsp ajwain seeds (carom seeds)
1 tsp salt                                                                                                                                      

Ingredients for the filling

½ kg potato boiled and peeled

2 medium onions sliced
1 tbs sarson seeds (mustard)
4-5 green chillies slit
2 tbs oil
½ cup chopped green coriander leaves/kasuri methi
Salt to taste

For the dough: Take a big bowl and tip in the flour, ghee, salt and the ajwain/carom seeds and mix with your fingertips.  Add enough water to make soft dough. Cover and keep it aside for 15 min.
For the filling: Cut the boiled potatoes in chunks. Heat oil in a pan. Add mustard seeds. Allow them to splutter. Add the slit green chillies n cover so that it doesn’t splutter on your face. The colour the chillies should change. Add the onions and sauté for 2 min. They should turn translucent but not brown. Now add salt and mix. Next add the dhania patta or coriander leaves/kasuri methi and mix well. Add the diced potatoes and give it a good stir. Fry for 2 min and switch off the flame. Transfer the filling in a big plate and mash the potatoes with fork, yes you will b surprised but mashing with the fork breaks the potatoes evenly without forming any lumps. You have to mash the potatoes when they are still warm because they tend to harden when cooled down.  Always check the seasoning at this point.

For the paratha: Take a lime size dough. Dust in the dry flour and gently make a depression in the centre with your thumb.  Even out the sides and put a tablespoon of filling. This might take time initially but will turn out well after few trials. You can be generous with the filling but rolling will be little tricky for the beginners. Seal the ends properly or the filling will come out while rolling the paratha. Dust your surface and gently roll the parathas. Cook on a tawa on both sides on medium flame and then add oil and brown on both sides. Serve hot with green chutney.

kasuri methi

Tips: The soyabean flour gives a nice texture and turns the normal aloo paratha into a tasty and healthy treat. You can either add coriander leaves or methi or kasuri/dried  methi. You can make the dough without the soyabean flour too.

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