Welcome to Rocket Looks!!!Aloo paratha is a regular breakfast in winters at our place. It is most popular paratha(bread) among all, there can be lots of fillings for paratha like onion paratha, cauliflower paratha, spinach potato paratha, peas paratha. The options are endless depending on which vegetable you like most.
They are best served with clarified butter, homemade white butter, pickles, curd, dips or even with tomato ketchup. Yes it may sound weird to have paratha with ketchup but sometimes it's better to go with unusual taste.
Initially when I tried them making first time, all stuffing used to come out, making a total mess in whole kitchen. But gradually I learnt the soft, tasty and good in shape round round parathas.Few secrets to make a no pop out filling parathas are, your dough should be soft, filling should be finely mashed, roll them with gentle hands, take dough and filling in equal portions, cook paratha first on high flame and when you flip for another side switch flame on low, and cook them by pressing slightly with spatula or spoon.
There are many ways for making potato filling, but I choose simple, quick and easy one. You can alter the spices as per your liking taste.
They are good tiffin box snack also as they stay soft even after cooling down and children love munching them on any time.
- 1 cup - Whole Wheat Flour
- 1/2 tsp - Salt
- 1 tbsp - Oil
- 1 cup - Water for kneading
- 2 medium - Potatoes(boiled)
- 2 chopped - Green Chilies
- 1 tsp - Salt
- 1 tsp - Coriander Powder
- 1/2 tsp - Mango Powder
- 1/2 tsp - Garam Masala
- Fistful of Coriander Leaves(chopped)
- Take a big bowl and add wheat flour + salt + oil to it.
- Make a well in between and start pouring water slowly.
- Try to bind the flour into soft pliable dough. Cover and keep it for 5-10 min.
- Meanwhile take another bowl and mesh the potatoes properly.
- Add all the spices and mix well into a smooth mixture.
- Now take a dough and divide them in equal lemon sized balls.
- Dust some flour and roll the dough evenly for an 5-6" circle.
- Put a spoonful of potato stuffing in the center and gather all the sides together to make a flat ball again.
- Dust some more flour and roll the paratha with gentle hands.
- Heat the skillet and put the rolled out dough.
- Once you see little bubble of air on the upper layer of dough flip it to cook from another side. Apply some oil, flip it again and apply oil on another side also.
- Remove from skillet when both sides get cooked. Starve them hot with dollop of butter and pickle.