Wednesday, July 2, 2008
Paratha was conceived in Punjab but now it has become popular all over India and South Asia.It is often stuffed with vegetables.A Paratha can be eaten simply with a blob of ghee,butter but tastes best with pickle,thick curd,chutneys or any curry or gravies.
Aloo Parathas are perfect for a weekend brunch.
Whole wheat flour - 1 cup
Water -1/2 cup or more as needed
Salt - a pinch
Oil - 1 tsp
Potatoes - 2 Medium size
Cumin seeds(powdered) -1/4 tsp
Green chillies(chopped)- 2-3
Ginger(Grated)- 1/4 tsp
Garam Masala - 1/4 tsp
Amchur Powder -1/4 tsp
Coriander(finely chopped)-1 tsp
Salt to taste
Dough: Mix flour, salt and water together to make soft dough. Knead the dough for a few minutes on a lightly greased surface to make smooth dough.Set the dough aside and cover it with a damp cloth. Let the dough rest for 1-2 hrs.
Filling: Boil 2 medium potatoes(in a cooker or on Stove top).Once tender,remove from the water and let it cool down.Peel the skin off and mash the potatoes.Mix green chilies, cilantro, cumin seeds,ginger and salt to the mashed potatoes.Mix well.
Making paratha: Divide the dough and potato mixture into equal parts.The potato balls should be about 1 1/2 times larger than the dough balls.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Roll them into a flat bread(like Chapattis. Heat the skillet on medium high.Place the paratha over the skillet.After a few seconds the Paratha will turn golden brown color.Spread some oil and flip it.Make sure its golden brown on both sides.
Cool the parathas on a wire rack so they don’t get soggy.Parathas can be stored for a day or two.You can reheat on a skillet or toaster oven.