Aloo parantha

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I had two leftover potatoes that I did not use in my potato masala for dosas last night, so I decided to make the man of the house some paranthas.

For the dough:

  • 2 cups atta, aka whole wheat flour
  • 1 cup water, more or less depending on humidity
  • salt to taste
  • oil, about two tsp
  • atta, for rolling

In a large bowl, add the atta and salt and mix. Gradually add water to knead, taking care not to add too much at a time. It is easier to add water than add flour. When the dough is almost kneaded,  add the oil and knead till finished. Cover with a wet cloth and let sit till at least 15 minutes.

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For Potato Masala:

2 potatoes, peeled, cooked, mashed

1 green chili, chopped

salt, to taste

amchur powder, 1/2 tsp

garam masala, 1/4 tsp

coriander leaves, 1 tbsp chopped

cumin seeds, 1/2 tsp

anardana, 1 tsp (pomegranate seeds, this is optional)

 

To Make:

Take the dough and divide into equal parts and roll into balls. Take the potato masala ingredients and mix together and divide into equal parts and make round balls. Take one ball of atta and flatten with hand, while at the same time making a sort of bowl. Take one ball of potato masala and put it into the atta bowl. Close the sides of the atta so that the masala is surrounded. Flatten gently into a disc with hand, and do this repeatedly until all atta and masala is used. Dip discs into atta and roll out with a rolling pin. Roll it out not too thick but not too thin.  If too thick, dough will not cook thoroughly. Heat pan to medium, once hot place parantha on pan and cook on both sides till golden brown.

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Tip: Top with ghee or butter for a richer flavor.

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3 responses to “Aloo parantha

  1. I loved having aloo parantha when I was visiting India! Will need to try this recipe out to relive those traveling memories 🙂 -Veronica

  2. Pingback: Chapati/Roti | Indian Cooking Made Easy, Sometimes Not So Easy·

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