Recipe: Appetizing Aloo Paratha - sydneypang

Aloo Paratha.

You can cook Aloo Paratha using 18 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Aloo Paratha

1. It's 2 of Potatoes.
2. It's 1 of Green chili , finely chopped.
3. You need 1 tsp of Dhana - jeeru powder.
4. It's 1/2 tsp of Hing.
5. It's 1/2 tsp of Turmuric powder.
6. Prepare ½ tsp of seeds ajwain Carom or (optional).
7. It's 1 tsp of Garam masala powder.
8. It's 1 tsp of chili powder Red.
9. You need 1 tsp of pomegranate seeds Dry  / Anardana powder (optional).
10. It's 1 tsp of Chaat masala powder.
11. Prepare 1 tsp of Aamchur powder.
12. You need 2 tbsps of Kasuri methi.
13. It's as required of salt.
14. It's 1.1/2 cups of whole wheat flour atta /.
15. Prepare 1/2 tsp of salt.
16. It's 1 tsp of oil.
17. You need as required of water.
18. You need as required of ghee oil or.

Aloo Paratha step by step

1. First mix the flour with salt and oil. Addwater and knead to a smooth and soft dough. Tip: Add water in small proportions while kneading the dough..
2. Cover and let the dough rest for 15-20 minutes..
3. Boil the potatoes in a pressure cooker. When slightly hot or warm, peel and mash the potatoes.
4. Lightly, roast the pomegranate seeds on a tava or small pan andcrush them to semi fine powder..
5. Add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chillies, amchur powder, dhana-jeeru powder, hing, turmeric powder, kasuri methi and salt to the mashed potatoes andmix uniformly. Taste the aloo stuffing and add more of the spices or salt if required..
6. Make medium or big balls from the dough..
7. Roll the balls into small circles like how you roll chapatis. Make sure it's thick enough and can hold the the filling. You can use some flour to dust your chapati..
8. Place a few tbsps of the filling in the center of the rolled chapati, wrap the chapati with the filling. Keep in mind that the filling should not be too less or too much..
9. Now roll the paratha with soft hand. Try not break or tear. If required dust some wheat flour for rolling it..
10. Place the stuffed aloo paratha on a hot tava or griddle. When one side has slightly browned, flip the paratha. Spread some oil on the browned side and flip again and spread oil on the other side..
11. Flip once or twice, while pressing the paratha clockwise with soft hand till you see golden spots on the aloo paratha and they look crisp and well cooked..
12. Relish it with yogurt or raita or mango pickle or lemon pickle or coriander chatni or ketchup. You can even havewith dal makhani and with a big glass of lassi which gets very heavy !!! So i usually have aloo paratha plain with pickle or just with ginger chai..