Paratha stuffed with Aloo curry is the easiest of stuffed parathas. Chapathi dough stuffed with spiced mashed potates and cooked on a hot tawa with butter or ghee with homemade curd or tomato sauce makes an excellent dinner in my home, it is also very filling .
I had never imagined myself making these lovely tasty parathas when I first had it from a friend as those days I was not even good in making simple chappathys. But it was so tasty that I wanted to give a try and surprisingly it came really good. From then on I had been making this very often as we both love it . First time I thought it was a tideous procedure and bit messy too, but once I got to know the making of it then it was fun doing it and I thoroughly enjoy each time I make it.
These parathas can be stored in fridge or frozen for future use. It can be stored after flattening also, and cooked at the time of need. This is an excellent dish to pack and take for travel as it is filling and will remain soft.
Serves eight parathas
INGREDIENTS:
- Wheat flour (aata) - 4 cups
- Luke warm water - 3 cups
- Salt as needed
- Potatoes- 2 medium sized
- Onion - 1 medium sized finely chopped
- Ginger- an inch piece finely grated
- Garlic - 2 pods - finely grated
- Green chillies- 2 finely chopped
- Turmeric powder - 1/4 tablespoon
- Red chilly powder - 1/2 tablespoon
- Coriander powder - 1 tablespoon
- Garam masala /chaat masala - 1 tablespoon
- Coriander leaves- 1 tablespoon
- Cumin seeds (Jeera) - 1 tablespoon
How to Prepare :
Step 1: Potatoes
Microwave the potatoes for 5 minutes . When it is warm to touch gently peel off the skin and grate it well. This is to avoid lumps . Keep it aside
Step 2: Knead the dough
Sprinkle some salt over the wheat flour and mix it well with hands. Pour two drops oil over the flour and again mix well with hands breaking all lumps. Now add the luke warm water little by little and knead the dough till a smooth non sticky dough is made. Keep it covered with a damp cloth till it is ready to use.
Step 3: Masala
Heat one tablespoon oil add cumin seeds (Jeera). When it tunrs brown add the finely grated ginger , garlic and chopped green chillies. Saute till it is cooked well. Add the finely chopped onions and saute till it turns brown. Add the grated potatoes and mix well. add turmeric powder, Red chilly powder, Coriander powder, Garam masala/chaat masala and salt . Mix well. Finally add the chopped coriander leaves and mix well. Switch off the flame and cover with lid for about 10 minutes.
Step 4: When the masala is warm to touch take a spoonful of it in hands and make balls of it , size should be a little bigger than normal chappathy balls. Divide the dough into equal parts and make balls of it almost equal size as that of the masala balls. Keep it in two clean and dry plates.
Step 5: Spread little flour and place a dough ball on it . Gently flatten it a little bit using hand. It should be thick at the center and thin at the sides . This is to hold the masala at the center and to ease the sealing at the edges. Now place a masala ball in the center of the flattened dough and gently seal all the sides , like you do for kozhukkatta. Seal it properly and then sprinkle flour on all sides. Flatten the roll as you do for rotis.
Step 6: Heat a tawa. Smear oil on the tawa. Place a flattened piece on it and smear a drop of oil over it. when bubbles appear flip it to other side and smear a drop of oil again. Cook till it puffs up and brown spots appear.
Step 7: Serve hot with plain curd or tomato sauce.
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