Yay! I am in Gurgaon and i shud b posting their staple food rite? Yea it is sometimes frustrating to have aloo parata and puri bhaji for breakfast, while dreaming of crispy dosa and coconut chutney. Home is always where the heart is, but there is no denying that punjabi food is awesome and its the number one in the entire country reaching every corner possible from north to south. So here comes Aloo Parata from ur dearest Swar’s kitchen!
Aloo Paratha Recipe
Wheat flour (atta) – 2 cups
Maida – 3 to 4 tbsp
Ghee, oil – few tsps
Salt to taste
For the stuffing
Boiled and mashed potatoes – 2 or 3
Green chillies – 1 or 2 finely chopped
Ginger garlic paste – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Salt to taste
Mix the atta with water and make a dough by adding little ghee and the few spoons of maida.
Add salt to water and make a solution, add some of this solution to the dough while mixing (so the salt mixes evenly through out the dough)
Kneed the dough well spread some oil into it and keep aside for an hour or two atleast.
For the stuffing, add few drops of oil in a kadai, add all the ingredients and mix and mash well.
You can blend in a mixer for few minutes if u feel its still not well mashed (esp the chillies).
Make small balls from the dough and roll into round paratas.
Spred some oil in the centre and dust some maida over it.
Place the aloo stuffing in there and close the parata into a triangle or roll like a mat and make a wheel forming concentric circles. Go google!
Now roll the wheel into paratas again carefully without smudging the aloo out.
Now you can heat the pan, place the parata on it, add ghee on one side, keep moving the parata in circular moments and turn it when u have to.
Serve hot with curd and pickles 🙂
PS: If you have any aloo jumping out of the parata while rolling it, you can always do a plastic surgery by addin a piece of dough in there and rollin softly over it 😀