Every South Indian has a dream to make the perfectly plied parathas , especially Aloo Paratha . I’m one of those day dreamers who , after ‘n’ no.of attempts have finally mastered the recipe and methodology for making aloo parathas that does not tear open while plying or has very less stuffing. Some how after watching a gazillion youtube videos I have found out a way that is easy and tasty to make the perfect aloo paratha.
I usually like Aloo parathas only with curd , but when I made this I had it with ‘Avakaai’ Pickle. The taste was divine. I know the internet is filled with recipes for aloo parathas , but what makes mine different is I’ve found out a way to make the filling non-soggy , not too dry and yet very tasty.
This Aloo Paratha recipe is an amalgam of various youtube videos that are available on the internet. My sincere thanks to Chef Harpal Singh Sokhi , Manjula’s Kitchen and chef Sanjeev Kapoor.
For the filling
Take 4 medium sized potatoes and halve them. Do not cook them directly in boiling water , the best method what I feel is to steam cook them either in a steam cooker or If you have a microwave steam cooking set then use that (I used this method). This method helps in cooking the potatoes to perfection and when mashed it does not become very soggy. Peel the potatoes once done , and mash them . Do not mash them too much , let there be small chunks of potatoes here and there . Another method for cooking the potatoes would be to peel the skin first and shred them. Put the shredded potatoes in a microwaveable container and sprinkle some water. Cook this for about 10 minutes . LAter mash the potatoes. This is another method of cooking the potatoes where in they are cooked to perfection yet the moisture content is less.
Secret to making the perfect filling for parathas is , the moisture content should be less. The filling should be just about dry.
Now take the mashed potatoes in a mixing bowl , add salt , chopped green chillies , a tsp each of amchur powder (dry mango) , red chilly powder , cumin powder , coriander powder , garam masala. And add some finely chopped coriander leaves. Mix this togehter and let this rest for about 10 minutes.
For the Dough
Take 2.5 cups of wheat flour (1 cup = 200 grams) in a mixing bowl. Make small hollow in the middle of the flour and add little salt , 2 tsps of ghee and mix them. This will look like sand gravel in the beach. Now add water little by little and mix them to make a proper dough. The dough should not be too stiff and it should not be too sticky. Once the dough is ready smear it with little cooking oil and cover it with wet muslin cloth. This is done in order to avoid the dough getting dry.
For the paratha
Take a big portion of the dough and make it into a ball with your hands. Do this in a circular motion. Now press it gently with the help of your index finger and thumb and make it like a disk( it should be big enough to cover the potato filling ball) , in between the disk fill this with a equally sized ball of potato filling and close the ends. If you know how to tie a saree , remember we take the pleats in the front before tucking in , in similar fashion make small pleats of the edges of the dough and close it in , gently push the filling inside and make it into one big patty or ball.
Now dust your plying board with little maida / all purpose flour and gently ply the paratha ball , do not ply it too thin , it might start tearing up in between , do this gently , slowly and in circular motion. Parathas should be thick and not thin. The filling should spread throughout the dough.
On a Hot griddle , simmer the heat and flip the paratha from the board to the griddle. Let this cook on low heat. Slower the cooking process , yummier the paratha. After about a minute , increase the heat to medium and flip the paratha , smear it with a tsp of ghee and let this side also cook for a minute . Again flip this and smear it with ghee.
Repeat this for all the parathas and serve it hot with a cup of curd and a pickle of your choice.
For the filling
- 4 medium sized potatoes
- 3 chopped green chillies
- 1 tsp amchur powder
- 1 tsp red chilly powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- finely chopped coriander leaves
For the dough
- 2.5 cups of wheat flour
- 2 tsps ghee
- 1/2 or 1 cup of water
- 1 tsp oil
For Making the paratha
- Butter or ghee as required to roast the paratha on griddle/tava
- Flour to dust on the dough to ply it flat
- Take the 4 medium sized potatoes and steam cook them. Peel off the skin and mash it gently. Add other ingredinets mentioned above under “filling” and mix them thoroughly. Set this aside.
- Meanwhile,In a mixing bowl , add 2.5 cups of wheat flour ,salt and ghee. mix them with your hand. It should look like a crumble , now add water little by little and gather the flour together to form a big ball of dough.
- Smear this ball with little oil and close it with a wet muslin cloth. Let this rest for about 10 minutes.
- Heat up an iron griddle . Put it on low heat.
- While the griddle is heating , take a big portion of the dough and make it into a ball .
- Make the dough into small disks by plying them or with the help of your fingers you can make them into small hollow shaped disks , put in the filling in between , and gently close the edges of the dough.
- Repeat this for the rest of the dough and potato filling.
- On a plying board, dust it with maida or all purpose flour , take one potato filled dough ball and ply it into a thick paratha.
- Put this paratha on the hot griddle and cook on both the sides until you see the brown spots. Add little ghee on both sides of the paratha. Repeat this for rest of the prepared discs.
- Serve this hot with a cup of curd and pickle of your choice.