Friday, January 18

Alu Paratha

Alu Paratha, a very filling bread from India. Paratha is basically a chapathi stuffed with some filling. In this case Potatoes are used as stuffing. A pretty favorite for carboholics. A slight change I made to the dough is adding soy flour. For weight watching person like me it makes kinda happy to have it with out any guilt. So lets look into the recipe:

Alu Paratha:

For dough:

1 1/2 cups Whole wheat flour
1/4 cup Soy flour (if you can handle the smell and taste of soy flour then you may substitute some more whole wheat flour with soy flour)
Salt as per taste
2 tsp Olive oil (EVOO)
Warm water to knead the dough

For Stuffing:

2 medium Potatoes
1 tbsp Onion paste(I took 1/2 of small onion and grated finely)
1 tsp Ginger Garlic paste
1 tsp Coriander Cumin powder
1/2 tsp Chaat Masala
1 tbsp Finely Chopped Cilantro
Salt as per taste
a pinch of Turmeric powder
1/4 tsp Red chilli powder
1 tsp Olive oil (EVOO)
Non-stick Cooking spray to cook parathas

Take the flours and salt into a bowl. And add a tsp of oil to it and enough warm water to knead the dough. Top with another tsp of oil and knead the dough thoroughly to make a smooth dough. The more you knead the smooth parathas you will be able to make. So make sure you will knead the dough for atleast 5 minutes. Cover and set it aside.

Prick all over the potatoes with fork and set into microwave for 5 to 6 minutes. Remove, peel and grate finely with a grater. In a small pan add the tsp of oil and add the ginger garlic paste, onion paste. Cook for a minute and then add the coriander cumin powder and chaat masala. Mix together and add the grated potatoes. Now add some salt, turmeric powder and red chilli powder. Add chopped cilantro and mix everything thoroughly to make a smooth paste. The smooth the stuffing is the better the you can roll the parathas with out any tears. Make 5 equal balls of the stuffing.

Take the same size of dough ball and pinch the ends to make the ends thin and the middle of the ball a bit thick. Now place a stuffing ball in the middle, pull all the ends to the center, pinch the dough together and remove any excess dough. Now slowly flat the ball with you fingers by adding little by little flour. Then roll with a rolling pin into a 5 to 6 inch chapathi. This will be slightly thicker than the normal chapathis.

Heat a tava enough and place the paratha on it. Cook on one side until you see some brown spots. Turn it over and spray some non-stick cooking spray. Turn it again and spray cooking spray on that side too. Cook until you see nice golden brown spots on the paratha and it is cooked.

Alu Parathas with Fresh curds and Maagayi pickle

Enjoy them with some nice thick curds and a pickle. I did not have any north indian pickle so I served with andhra maagayi pickle. They tasted perfect. Enjoy.


Daily Meals said...

Lovely parathas with curds and pickle. The curd looks so fresh Hema!

Namratha said...

This plate reminds me so much of home Hima, this is exactly how we have our parathas too. Perfectly shaped and looks delicious!!

Rajitha said...

the parantha looks great..but i am really drooling at that pickle :D

Mandira said...

Love the paratha, bet it was great with yogurt and pickle. Yummy!

Sagari said...

adding soy flour is a nice idea hima ,parathas look soo good with less grease

Mansi Desai said...

soy flour to parathas! wow, neat idea HIma:)

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