PUNJABI STYLE ALOO PARATHA

It is a popular North Indian breakfast recipe or you may say stuffed parathas - a very popular and staple breakfast recipe in Punjabi community.  But it's become equally popular in all over India and overseas. It is stuffed with a spicy filling of  boiled potato, you can make this mixture according to your taste and choice, a great meal loved by all - delicious pack for lunch box.

INGREDIENTS:
(for 3 parathas)
1 Medium Potato (parboiled)
1 1/2 Cup Whole-Wheat Flour (atta)
1 tbsp finely chopped Onion
1 tsp finely chopped Green chillies
1/3 tsp very finely grated Ginger
1/3 tsp Dry Mango powder (amchur)
1 tbsps finely chopped fresh Coriander Leaves (cilantro)
1/4 tsp Red Chilli powder (as per taste)
A pinch of Garam masala
1/2 tsp Roasted Cumin powder
3 tbsps + 2 tbsps Oil
1/2 tsp Butter for garnishing
Salt to taste

METHOD:
Combine whole-wheat flour, 2 tbsps oil and little salt in a flat bowl.

Mix water and flour. Knead it to make a soft dough.

Cover the dough with a wet cloth and leave it for 30 minutes.

In the meantime, mash the potato with onion, green chilli, ginger, dry mango powder, coriander leaves, red chilli powder, garam masala, roasted cumin powder and salt. Potato should be mash very well, should not be any lump in potato mixture. Mix thoroughly and keep aside.

Now divide the dough into 3 small balls. Take a ball, roll it out in a small circle. Smear a little oil in the center and put little potato filling in the center of the rolled out dough.

Draw the edges towards the center as shown in picture below.

Seal the edges tightly. Now by applying pressure with fingers, press the edges down and dust it with little flour.

Gently roll the stuffed dough with a rolling pin, make sure that the parathas don't break, flatten to the size of a roti. Now put the aloo paratha on a hot griddle or flat frying pan.

When golden brown patches appear on the side, just turn on the reverse side of the paratha. Sprinkle with little oil (or may use ghee too). Flip again, and sprinkle little oil on the other side also. Stack all the parathas in the roti busket or cassarole.

Serve aloo paratha hot with butter or curd or any spicy pickle.

Sending to: 'Only' Healthy Lunch Box Ideas @ Foodelicious

Linking to: Favorite Recipes: Vegetarian Recipes