Aloo Paratha:(Punjabi Style)
Stuffed Potato in Wheat Bread.
This is my favorite Sunday brunch...when I was in Delhi hostel. Most of the days, we used to skip our breakfast, as we had our classes start...too early in the morning:( We used to look forward for that leisurely Sunday brunch! Our cook (Kamalesh Roy) made the best paratha in the world. Sometimes girls used to get pretty mad at him...if he changes his menu on sunday. Who wants bread pakora or Poori. So thanks to Kamalesh for sharing this wonderful recipe with me. However, I tried to redo exactly the way he did it...it didn't turn out that great. Well, for the first time, I guess that is okay...atleast I tried!:)
Wheat flour 1 bowl
Cooking soda 1/4 spoon
Warm water 1 cup
1. In a large bowl add wheat flour.
2. In warm water add salt + soda.
3. Now add this water to the flour and mix it well.
4. Add ghee for smooth finish of dough. Leave it in for 2 hours with proper covering. One can leave it even in fridge...but should be left outside at least a hour before preparing parathas.
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1/2 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 2-3 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.
1. Bake potato in a microwave for 3-4 minutes and peel its skin. Or simply boil potato in water for 20 minutes and peel its skin.
2. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.
3.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Toss them well until all powders get well mixed and as well as lost their raw smell.
4. Now add mashed potatoes to the above masala either removing from the stove or still on the low flame.
5. Mix them well by further adding coriander leaves.
6.Remove from stove and make round balls out of it.
1. Knead wheat dough roundels into small chapatis.
2. Make it too thin in the edges when compared to to centre...by using your fingers.
3. In a bowl have water next to you...to dip your hands. Now place potato balls in the centre. And touch the tips of the chappathis with water for closing it. Close it carefully.
4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin as well as not torn. If the masala is too wet it may be torn easily...so care should be taken both while kneading or preparing tight masala.
5. Now place the parathas in hot tawa and toss them both the sides till it is cooked. Add either ghee/butter....even mustard oil is good for it.
Serve hot with spicy punjabi gravy.