hello, friends here's a delicious recipe for "ALU Ka Paratha" (Potato Stuffed Paratha):
Ingredients:
For the dough:
2 cups whole wheat flour (atta)
Water (as needed)
A pinch of salt
For the potato stuffing:
3 large potatoes, boiled and mashed
1 small onion, finely chopped
2-3 green chilies, finely chopped (adjust according to
your spice preference)
1/2 teaspoon cumin seeds
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder (amchur)
Salt (to taste)
Fresh coriander leaves, chopped
For cooking the parathas:
Ghee or oil
Instructions:
Prepare the Dough:
put all wheat flour and a pinch of salt in a large mixing
bowl.
Gradually add water and knead the flour into a smooth and
soft dough. The dough should not be too stiff or too sticky. to get a better result you should Cover
it with a wet cloth and leave it for 15-20 minutes.
Prepare the Potato Stuffing:
In a separate bowl, combine the mashed potatoes, chopped
onions, green chilies, cumin seeds, red chili powder, garam masala, dry mango
powder, salt, and chopped fresh coriander leaves.
Mix everything well, ensuring all the spices are evenly
distributed.
Make Parathas:
Divide the rested dough into equal-sized balls (roughly
the size of a lemon) and roll them between your palms to make smooth balls.
Take one dough ball, dust it with flour, and roll it out
into a small circle using a rolling pin. It should be about 4-5 inches in
diameter.
Place a portion of the potato stuffing in the center of
the rolled-out dough circle, leaving some space around the edges.
Carefully bring the edges of the dough together and seal
the stuffing inside, forming a stuffed ball again.
Dust the stuffed ball with some flour and gently roll it
out into a paratha, about 6-7 inches in diameter. Be gentle while rolling to
avoid the stuffing from coming out.
Cook the Parathas:
Heat a tawa or flat pan on medium heat.. Once hot, place
the rolled-out paratha on it.
Cook for a 1 or 2 Minuit when you see small bubbles
forming on the surface of paratha. Flip the paratha and cook the 2nd side.
Brush some ghee or oil on the surface of the paratha and
around the edges. Press the paratha gently with a spatula to ensure even
cooking.
Cook both sides are golden brown and crispy, with no raw
dough left.
Serve:
Remove the ALU Ka Parathe from the tawa and place it on a
plate.
Serve hot with yogurt (curd), pickle, or any chutney of
your choice.
Enjoy your delicious ALU Ka Paratha! It makes for a
satisfying breakfast or a delightful lunch when served with accompaniments.
