Alu / Stuffed Parantha



My mom makes these every Monday, and I used to wait for Monday - so we can have these tasty paranthas. My husband can eat Alu Parantha anytime. You can eat it with any sabzi, plain dahi or just achhar. I make it any day I don't want to cook a sabzi. :)

AluParantha


Preparation Time: 10-15 min
Cooking Time: 20-30 min
Makes 10-12

Ingredients:

For filling
3-4 potatoes, boiled, peeled and mashed
1 inch ginger grated
1/2 tsp red chilli powder
1 tsp dhaniya / coriander powder
1 tsp amchur / dry mango powder
1 1/2 tsp Sauf / Fennel powder
salt to taste

For cover
3 cups Atta / Whole wheat flour

Ghee/Oil for frying


Method:

  1. Mix all the ingredients under filling to make the filling.
  2. Knead atta into a soft dough using water - just like any other roti dough.
  3. Make 2 inch balls with the dough.
  4. Take a ball, slightly flatten it to make a bowl shape, and place 1 tsp of potato mixture in this.
  5. Seal the bowl by bringing the edges together.
  6. Dust the filled ball with flour and roll it out, with the join down, into a circle - approx 6 inch diameter. Roll slowly taking care that the filling doesn't come out too much. If any filling comes out - its ok, just press it down lightly and dust a little flour on it before rolling over it.
  7. Heat a griddle over medium to high heat.
  8. Place a rolled parantha onto the heated griddle. Smear ghee/oil on the top side of the parantha. Once the bottom side turns a little golden, turn it over and let the greased side cook. As the greased side is cooking, grease the other side too, then turn the parantha and cook.
  9. Turn a couple of times letting each side cook till both sides are brownish. Remember that you need to monitor the heat as a very high heat can easily start burning them. A good parantha has to have a very nice brown and not black color.

Tips

  • Use of ghee to grease gives a nice flavor to the paranthas.
  • Instead of Alu you can stuff cauliflower to make Gobhi paranthas, onions to make onion parantha or anything else that you can think of. You can even fill grated paneer to make paneer paranthas.....mmmmmm...yum

1 comment:

Anonymous said...

first time to ur blog..
aloo paratha looks perfect and yummy
thnks
prajusha
www.icookipost.com