* Exported from MasterCook *
Bread, Aloo Paratha(Punjabi Aloo Paratha)
Recipe By :Nags
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Fatfree
Grains Hand Made
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whole wheat flour -- (atta)
1/2 cup water -- (Just over)
1 tsp salt -- (or to taste)
2 drops oil -- (A few)
2 medium potatoes
1 tsp red chilli powder
1/2 tsp cumin powder -- (jeera)
1/4 tsp carom seeds -- (ajwain / omam)
1/2 tsp garam masala -- *see Note
1/2 tsp salt
1 handful coriander leaves -- chopped fine
India
Note: is a blend of ground spices common in North India, South India,=20
Pakistan, and other South Asian cuisines
Mix the atta and salt well together. Add a few drops of oil and mix=20
with fingertips.
Add water little at a time and keep kneading into a soft dough.
Knead for 3-4 mins and coat with some more oil (don't overdo the oil=20
bit, very few drops will do). Set aside while making the filling.
To prepare aloo paratha filling:
Boil and grate the potatoes. I used to mash them but that leaves=20
small lumps here and there making it harder to roll out the aloo=20
parathas smoothly. Grating is a better method to ensure a smooth filling.
Mix all ingredients for the filling together, making sure they are=20
well incorporated.
The spices you add to the filling also make a large difference to the=20
taste of your aloo parathas. There are tons of different versions.
Divide the dough into 8 equal parts and roll into smooth balls. Do=20
the same with the filling. I like to make the size of the filling=20
slightly smaller than the dough balls but you can make them into=20
equal sizes if you wish.
Flour the surface you are going to use to roll the parathas.
Take one dough ball, place it on the floured surface and flatten with=20
fingertips into a small round. I find that doing this with my=20
fingertips makes it easier to get the surface equally thick than=20
rolling with a rolling pin.
Place a ball of potato filling in the center of the flattened dough ball.
Gather the dough ball around the filling, sealing it gently on top.
Make it into a momo-like ball, making sure that the dough covers the=20
filling ball completely.
You can pinch off the extra bit of dough on top. I sometimes just=20
flatten it against the top and continue.
Again, using your fingertips, gently press the filled dough ball into=20
a small circle, making sure the thickness is equal on all sides.
Then use your rolling pin to flatten it out to as thick or thin as=20
you want. I keep it slightly thicker than chapatis.
Transfer rolled paratha to a hot griddle. Make sure you tap out the=20
excess flour used in rolling.
Cook until both sides are golden brown.
When done, brush with some ghee / butter or oil and transfer to a plate.
Serve aloo paratha hot with a pat of butter on top, some curd and pickles.
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"<http://www.cookingandme.com/2011/02/aloo-paratha-step-by-step-recipe.html>"
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Per Serving (excluding unknown items): 128 Calories; 1g Fat (4.7%=20
calories from fat); 5g Protein; 28g Carbohydrate; 4g Dietary Fiber;=20
0mg Cholesterol; 407mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean=20
Meat; 0 Vegetable; 0 Fat.
NOTES : 2016 - 0330