INGREDIENTS
a. For the Stuffing
1. Aloo (Potatoes) - 1/2 kg or 6-7 medium sized
2. Pyaaz (Onion) - 1 large grated
3. Adrak (Ginger) - 1" grated
4. Hari Mirch (Green chilies) - 3 chopped fine
5. Hara Dhania (Coriander leaves) - 1 bunch chopped
6. Salt - 1 tsp (as per taste)
7. Anar Dana Powder ( Pomegranate seeds) - 1 tbs
8. Sonth (Ginger Powder) - 1 tsp
9. Sabut Dhania (whole Coriander Seeds) - 1 tsp crushed
10. Lal Mirch (Red Chilli powder) - 1/4 tsp
b. For the Atta (Dough)
1. Whole wheat flour - 3 cups
2. Salt - 1 tsp
3. Lal Mirch (Red Chili powder) - 1/4 tsp
4. Ajwain Seeds - 1 tsp
5. Kasoori Methi - 1tbs rubbed well
6. Cooking Oil - 1 tbsp
7. Onion Juice extracted from grated onion
PREPARATION
a. For the Stuffing
1. Wash and boil potatoes till tender. Peel and grate or mash well with a fork.
2. Peel and grate onion. Squeeze it tightly and keep the juice
and solids separately.
3. Mix mashed potatoes with Salt, Red Chili powder, Ginger
Powder, grated Ginger, finely chopped green
chilies, crushed coriander seeds, chopped coriander leaves, Anardana powder and onion solids.
4. Mix well and form egg sized balls.
b. For the Dough
1. To the whole wheat flour, add salt, Red Chilli powder,
Ajwain Seeds, Kasoori Methi powder, Onion Juice and 1 tbsp Cooking Oil and knead well by adding water as per
requirement.
2. Make balls of approximately the same size as the stuffing.
METHOD
1. Roll the dough balls between your palms and then spread it as much as you can by using 3 fingers and thumbs of both hands converting it into a kind of bowl.
2. Place the stuffing inside and close it by pulling and stretching it.
3. Roll it between your palms to form a neat ball. Ensure that it does not break.
4. Flatten it and dust it with dry flour. Roll it with a rolling pin
in a circulatory motion till it becomes almost 7"-8" diameter
and totally flat.
4. Heat a Tawa (griddle)/ Fry pan. Place the rolled paratha on it. Turn over and apply oil on both sides. Turn over till both sides are well-cooked and crisp, using medium heat.
5. Serve with butter, curd and pickle or make a roll with cheese spread.
GOOD TO KNOW
For the diet or health conscious people, one can make the paratha like a roti, without applying any oil whatsoever. Depending upon one's calorie budget, one may apply 1/2 tsp olive oil, if required.
*****
a. For the Stuffing
1. Aloo (Potatoes) - 1/2 kg or 6-7 medium sized
2. Pyaaz (Onion) - 1 large grated
3. Adrak (Ginger) - 1" grated
4. Hari Mirch (Green chilies) - 3 chopped fine
5. Hara Dhania (Coriander leaves) - 1 bunch chopped
6. Salt - 1 tsp (as per taste)
7. Anar Dana Powder ( Pomegranate seeds) - 1 tbs
8. Sonth (Ginger Powder) - 1 tsp
9. Sabut Dhania (whole Coriander Seeds) - 1 tsp crushed
10. Lal Mirch (Red Chilli powder) - 1/4 tsp
b. For the Atta (Dough)
1. Whole wheat flour - 3 cups
2. Salt - 1 tsp
3. Lal Mirch (Red Chili powder) - 1/4 tsp
4. Ajwain Seeds - 1 tsp
5. Kasoori Methi - 1tbs rubbed well
6. Cooking Oil - 1 tbsp
7. Onion Juice extracted from grated onion
PREPARATION
a. For the Stuffing
1. Wash and boil potatoes till tender. Peel and grate or mash well with a fork.
2. Peel and grate onion. Squeeze it tightly and keep the juice
and solids separately.
3. Mix mashed potatoes with Salt, Red Chili powder, Ginger
Powder, grated Ginger, finely chopped green
chilies, crushed coriander seeds, chopped coriander leaves, Anardana powder and onion solids.
4. Mix well and form egg sized balls.
b. For the Dough
1. To the whole wheat flour, add salt, Red Chilli powder,
Ajwain Seeds, Kasoori Methi powder, Onion Juice and 1 tbsp Cooking Oil and knead well by adding water as per
requirement.
2. Make balls of approximately the same size as the stuffing.
METHOD
1. Roll the dough balls between your palms and then spread it as much as you can by using 3 fingers and thumbs of both hands converting it into a kind of bowl.
2. Place the stuffing inside and close it by pulling and stretching it.
3. Roll it between your palms to form a neat ball. Ensure that it does not break.
4. Flatten it and dust it with dry flour. Roll it with a rolling pin
in a circulatory motion till it becomes almost 7"-8" diameter
and totally flat.
4. Heat a Tawa (griddle)/ Fry pan. Place the rolled paratha on it. Turn over and apply oil on both sides. Turn over till both sides are well-cooked and crisp, using medium heat.
5. Serve with butter, curd and pickle or make a roll with cheese spread.
GOOD TO KNOW
For the diet or health conscious people, one can make the paratha like a roti, without applying any oil whatsoever. Depending upon one's calorie budget, one may apply 1/2 tsp olive oil, if required.
*****
By reading the detailed recipe Aloo Pratha my mouth was literally watering. I can well imagine how delicious the pratha would be. I like it
ReplyDeleteThanks Sateesh ji for your comments.
DeleteAmazing! The method has been detailed very nicely.I had never put onion juice in the dough. This sounds interesting!Will try. I like the way you have gone into each step...even a novice can try making the paratha.
ReplyDeleteThanks Varsha. Taking juice out of grated onion ensures that stuffing remains a liitle dry and easier to roll. By adding the juice to the dough, one retains the food value and flavour of onion juice. I like your last line as the blog is basically for the novices. Thanks a lot for your comments.
Delete