Friday, December 21, 2012

Minty Aloo paratas

Aloo Parathas are my all time remindes me of amma's ( mom)"Batata chapati " hot off the tava and I got to eat them right in the kitchen- now that is a nostalgic memory of amma's cooking.I just love the soft ,delicate and moist Aloo Parathas ,which goes well with anything or simple thick curd is my all time favorite combination.
Prep time: 20 mins
Cook time: 10 mins
Yield: 10
  • 3 Boiled potaoes
  • 1 cup Chopped mint leaves
  • 3 Green chillies
  • 1' Ginger
  • 7-8 Garlic cloves
  • 1/4tsp Ajwain
  • 1/2tsp Jeera/cumin
  • 3 cups Whole Wheat flour
  • Oil /Ghee 2tbsp
Cooking Directions

  1. In a bowl, add wheat flour, little salt and knead into a soft dough with water. Keep the dough covered for about 2 hours, minimum 30 minutes.
  2. For stuffing ,Grate or mash the boiled and peeled potatoes. Add salt, cumin, ajwain,chopped mint leaves,ginger,garlic and green chillies to the mashed potatoes and mix it well and to form a soft chapati dough ,make round balls of the stuffing.
  3. Now prepare same number and size of wheat dough balls.
  4. Roll each dough into 4 inches diameter circle to hold the stuffing.
  5. Place the stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll the stuffed balls dusting little flour slightly thicker than our usual roti/flat bread.
  6. Heat a tawa/griddle and roast rolled stuffed parathas both sides applying ghee or oil till you get that nice brown spots.
  7. Serve hot with plain curd or pickle.

Tip: Always use boiled and cooled potatoes for the stuffing or prepare stuffing 1 hour before.


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