Aloo Parathas
makes: 6 parathas
time: 1 hour 10 min
ingredients
for aloo mixture
1 potato
2 tsp amchoor powder
2 tsp red chilly powder
1 tsp ajwain
1/2 handful chopped coriander
salt to taste
2 green chillies finely chopped
for parathas
1/2 cup green liquid from making paneer (way too much shown in photo)
3 tbsp milk
12 tsp olive oil
1 cup durum atta flour (I'm using Golden Temple)
some flour on the side for dusting and roti making
time: 1 hour 10 min
ingredients
for aloo mixture
1 potato
2 tsp amchoor powder
2 tsp red chilly powder
1 tsp ajwain
1/2 handful chopped coriander
salt to taste
2 green chillies finely chopped
for parathas
1/2 cup green liquid from making paneer (way too much shown in photo)
3 tbsp milk
12 tsp olive oil
1 cup durum atta flour (I'm using Golden Temple)
some flour on the side for dusting and roti making
method
- boil the potato
- while the potato is boiling; place atta in a thali
- warm up paneer liquid slightly
- knead atta through by adding only paneer liquid and milk (little at a time) in the thali; don't use water; the atta should be slightly sticky
- make a ball from the dough and wet it slightly using the paneer liquid; refrigerate for 20 to 30 minutes
- once the potato is done, peel off skin under running water
- mash the potato in a mixing bowl
- add amchoor, red chilli porder, ajwain, coriander, salt, and green chillies; mix well and set aside
- after the refrigerated time, set up atta station with some atta in a small bowl for making parathas, oil, and a chakla belan
- take a piece of atta off the ball, and roll out a separate ball about 1 inch
- place the ball in the small atta bowl, and cover the ball entirely with atta; shake off access atta off the ball
- dust the chakla with atta and roll out the dusted atta ball about 4 inches
- add a tsp oil and spread over atta; place about 3 tbsp aloo mixture in the center of the atta
- roll atta like a cannoli; fold ends on top to close; dust slightly on both sides again with atta;
- roll out the atta to about 5 1/2 inches
- heat 1 tsp oil on a tava; on medium high heat place the rolled out paratha on the tava
- cook for 2-3 minutes on first side; flip and cook for 2 minutes on the other side; then flip again and cook for 1 minute of first side
- serve hot with curries or subzi
- boil the potato
- while the potato is boiling; place atta in a thali
- warm up paneer liquid slightly
- knead atta through by adding only paneer liquid and milk (little at a time) in the thali; don't use water; the atta should be slightly sticky
- make a ball from the dough and wet it slightly using the paneer liquid; refrigerate for 20 to 30 minutes
- once the potato is done, peel off skin under running water
- mash the potato in a mixing bowl
- add amchoor, red chilli porder, ajwain, coriander, salt, and green chillies; mix well and set aside
- after the refrigerated time, set up atta station with some atta in a small bowl for making parathas, oil, and a chakla belan
- take a piece of atta off the ball, and roll out a separate ball about 1 inch
- place the ball in the small atta bowl, and cover the ball entirely with atta; shake off access atta off the ball
- dust the chakla with atta and roll out the dusted atta ball about 4 inches
- add a tsp oil and spread over atta; place about 3 tbsp aloo mixture in the center of the atta
- roll atta like a cannoli; fold ends on top to close; dust slightly on both sides again with atta;
- roll out the atta to about 5 1/2 inches
- heat 1 tsp oil on a tava; on medium high heat place the rolled out paratha on the tava
- cook for 2-3 minutes on first side; flip and cook for 2 minutes on the other side; then flip again and cook for 1 minute of first side
- serve hot with curries or subzi
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