Preparation Time: 30 min
Cook Time: 45 min
Total Time: 1 hr 30 min
- 1 bowl whole-wheat flour
- 1/2 cup water (Use more as needed)
- Pinch of salt
- 1tbsp oil
- 2 medium potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon mustard seeds (Rai)
- 1 onion chopped
- 1tsp turmeric powder
- 2 chopped green chili
- 2 tablespoons chopped cilantro (green coriander
- 1/4 cup whole-wheat flour for rolling
- Oil to cook
- Mix flour, salt ,oil and water together to make soft dough .
- Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
- Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
- Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
- Once tender, remove them from the water and let them cool down.
- After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
- Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
- Divide the dough and potato mixture into 6 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. Proceed to make all six balls.
- Let them settle for 3 to 4 minutes before rolling them.
- To make it easier to roll the balls, first roll them in dry whole-wheat flour.
- Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
- Place the paratha over the skillet. After a few seconds you will see the
- paratha change color and puff in different places.
- Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Serve hot aloo parathas with chutney,sauce,raitha ….of your choice
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