Aloo Paratha

 Aloo Paratha is a Punjabi dish which can be had either as a breakfast or as a lunch/dinner item along with the main course. Let us have a look at its recipe.

Ingredients (6-7 pieces) :

• Potatoes - 3 medium sized
• Wheat Flour - 4-5 Cups
• Onions - 1-2 
• Asafetida (Hing) - 2-3 Pinches
• Curry Leaves - 1-2 Stems
• Green Chillies - 2-3
• Coriander Leaves - 1/2 cup
• Cumin Seeds (Jeera) - 1 Tbsp
• Ginger Paste - 1 Tsp
• Garlic - 7-8 Cloves
• Sugar - 1 Tsp
• Powdered Spices - Turmeric Powder - 1/2 tsp, Kashmiri Chilli Powder - 1/2 tsp, Garam Masala Powder - 1/2 tsp
• Salt to taste
• Ghee - as per your needs
• Oil for frying - 2-3 tbsp

Method :

• Boil the peeled and finely sliced potatoes till they are 95% cooked. (It should not become pasty when mashed). Leave it aside.

• In the meanwhile, take the wheat flour, add salt to it and add water little by little, kneading it till it forms a firm dough.
• Add 1 tbsp ghee to it and knead it. 
• Keep it aside for 15-20 minutes.
• In the meanwhile, heat oil in a kadhai and add finely chopped garlic, green chillies, curry leaves, asafetida and cumin seeds to it and fry for around a minute. 
• Now, add sliced onions to it and fry till they are soft.
• Add salt, sugar and ginger paste to it. Fry for 30 seconds and add the powdered spices and finely chopped coriander leaves to it, fry for a minute or so and add the mixture to the mashed potatoes.
• Leave the potato mixture aside.
• Now, divide the dough in equal portions (make sure each dough ball is bigger than what we take for a usual chapati)
• Roll a ball of dough into the size of a big puri and add put an equal amount of potato mixture in the centre of the rolled dough. Wrap the sides of the dough over the potato ball and give a twist on the top to seal it.
• Flatten it on the rolling board, lightly tapping it with your palm and then roll it with a rolling pin into the desired size, adding a bit of dry wheat flour to it.
• Roast it on a dosa tava (or any tava of your choice) on both size, adding 1/2 tsp ghee on both sides, till they are done.

Tip - It tastes delicious when had with pickle, tomato ketchup or curd.