ALOO PARATHA

This is a North Indian dish, which is served as main course of the meals. This is one of the most likeable dishes, this can even be served for breakfast as well. This dish is prepared from wheat flour and potatoes. Potato is rich in carbohydrates and also it is a good source of dietary energy. Potato is low in fat, but preparing and serving with high-fat ingredients increases the caloric value of the dish.

This is very spicy and tasty. It is very good for children. It increases consumption and appetite in children. There are many ways of preparing this dish. I am going to show here the easiest method of preparing this tasty dish. It doesn’t take much time.  

INGREDIENTS

  • Wheat Flour – 250 grams
  • Besan (Bengal gram flour) – 1 Table spoon
  • Potatoes – 4 (Medium size)
  • Onions – 1
  • Green Chillies – 6
  • Garlic – 6 Flakes
  • Turmeric powder (Haldi) – ¼ Tea spoon
  • Salt – 1 ½ Tea spoon
  • Cooking oil – 1 Table spoon
  • Curds – 2 Table spoon (around 50 grams)
  • Butter – 50-100 grams

PREPARATION

  • Wash potatoes with plane water and put them in a pressure cooker (2-3 litre capacity). Add ½ litre water (around 2 ½ cups) to it. Close the pressure cooker with lid and put it on medium flame. Wait until it whistles twice, it may take around 10 minutes to whistle. It may take 5 minutes for the pressure to come down. Meanwhile, you can prepare other stuff.
  • Clean the onions and cut them into big cubes, put them in a mixer jar. Remove the stem of green chillies and put them into jar. Remove the skin of garlic flakes and put them into jar. Add haldi powder and salt to it. Grind them without adding water, see that every thing should be mashed equally and properly. Take out the paste in a bowl, close it and keep it aside.
  • Remove the lid of pressure cooker. Remove potatoes from cooker and put them in a big bowl containing cold water. It will help in removing skin of potatoes very smoothly. Remove the skin of boiled potatoes. Mash them by hands and put them in a plate.
  • Take a wide bottomed bowl, pour 200 grams wheat flour and besan (Kadle hittu) in it. Keep the remaining 50 grams flour separately in a small bowl. Pour oil over flour in wide bowl and mix it well.
  • Add mashed potatoes and grounded spices to it and mix it well by hands. Add 1 table spoon curds to it and start kneading the dough. If required, then only add another spoon of curds. You might have observed that we are not using any water to knead the dough. Because boiled potatoes and spices paste have got plenty of water content in them.
  • If required, you can add another spoon of curds to knead the dough. Knead it thoroughly so that the dough should leave the surface of the bowl. Close the bowl with lid and leave the dough to set for 10 minutes. Parathas prepared from this dough can be stored for 8 days.
  • Take out the dough and knead it again with floured hands so that it will become soft and nonsticky. Devide it into small parts and make round balls by hands. Keep them in a wide bottomed bowl and close with lid.
  • Place a tawa (flat pan) on medium heat. Until it heats, you can start rolling the parathas. Take out one ball and dip it in dry flour. Make it little flat by hands and place it on a floured surface. Start rolling it in a circular manner. If you need you can use some more dry flour on both the sides so that dough will not stick to the surface.
  • Place the prepared paratha on heated tawa. Allow it to cook for 2-3 minutes on medium heat and turn it upside down. Apply butter evenly on upper side of the paratha and again turn it upside down. Apply butter on the otherside also and allow it to cook for 3 minutes. Once again turn the paratha upside down and cook it for 3-4 minutes. You can check whether paratha is fully cooked or not. Both sides of paratha should turn into golden yellow colour with brown spots on it.
  • Repeat the same procedure for remaining balls. If you don’t want to use butter you can use oil also. You can make the parathas thin or thick no matter, because however you prepare they will be tasty. Now hot and spicy parathas are ready to serve. You can serve them with green tomato chutney (tomato kai chutney), which I am going to tell you in my next blog post.
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