Aaloo Parantha (Potato Stuffed Parantha)

 Aaloo Parantha or Potato stuffed Parantha.

Aaloo Parantha

Is one of the most popular North Indian food, In general it is taken at breakfast time with curd and pickle and white butter.

Ingredients:                                                                               

      1.   6 medium-size soft boiled potatoes, well mashed.          

      2.   1 ½ Tspn. Finely chopped ginger

      3.   1 Tspn, Amchoor, Dry raw mango powder

      4.   1 Tspn.Chili Powder

      5.   1 Tspn. Garam Masala

      6.   ½ cup finely chopped onion

      7.   1 Tspn. Chopped Mint leaves

    8.   3 Tbl. Spn. finely chopped coriander leaves along with 
          tender stems.

      9.    Salt to taste.

      10.  3-4,cups whole-wheat flour (Aatta)    

      11.  Ghee/Cooking oil

      12.  White Butter

    13.  Water to mix

     Method:

      Step 1:Mix Mashed potatoes with item No. 1 to 9. and keep in a bowl.

      Step 2: Prepare soft dough mixing  the flour, salt, with water

      and keep in a bowl. Cover and set aside for about ½ an hour.

      Step3: Divide the dough into small ball-sized portions and roll           

      between your hands till they are smooth.

      Step 4: On Rolling board (Chakla) put little flour. Roll each ball into a small circle. (About 4 inches) Now take this flattened piece onto your palm.

      Step 5: Place 2 Tbl.Spn. -full of the potato mix at the center of the piece on your palm. Slowly lift the edges and bring together in the center to form a big ball. Press the ends together nicely so that the mix is nicely intact inside.

      Step 6: Now place the stuffed ball on rolling surface and roll gently. Make it about 6-7 “ round. If the filling oozes out just try to press and make it up.

      Heat a griddle, Smear little Ghee on it and place a Parantha, Do the first flip when you see tiny bubbles rise on the surface of the Parantha. As soon as thefirst flip is done. Smear Ghee/oil on this side. Flip again in 30 seconds to turn it into crispy and light brown mouth watering Parantha. Serve hot with Curd and pickle.

  light brown.  Serve hot with yogurt and pickle.