ALOO PARATHA ( INDIAN FLAT BREAD STUFFED WITH POTATOES )

Aloo paratha is a very common meal in any North Indian household.

Every household has their own recipes to make them. Stuffing is made with mashed potatoes and other ingredients, which I will list it in the recipe. To get the tang taste lemon juice, dry mango powder or dry pomegranate seed powder. I like using the juices from the lemon pickle. It doesn't give a sharp taste but a flavourful kick to the mixture.

Aloo parathas are traditionally served with aloo sabzi/potato curry, yoghurt and some pickle. My boys love it with loads of KCC butter ( Kenyan butter ) and yoghurt ( My son likes bit of gurh/jaggery in his yoghurt )

For the first timers, follow the recipe and enjoy!

Serves 4-6

Time: 50-60 minutes

For the dough

4 cups wheat flour

Salt

Water to knead

1 tbs oil/ghee to grease

Ghee/oil for shallow frying

Butter for serving

For the stuffing

4-6 potatoes

1-2 tbs chopped coriander

1 small onion finely chopped

Salt & pepper

1 tbs lemon juice syrup from the lemon pickle or lemon juice

1/2 tsp ground cumin

1 garlic clove minced

Method

For the dough, Mix the dough, salt and enough warm water to make the dough. Knead it well. Grease it with oil/ghee and cover with the kitchen cloth and keep it aside.

For the potato mix, boil the potatoes, drain them and mash. Add the onions and rest of the ingredients. Mix them well. make 8 balls for the stuffing.

                              

Roll the dough well and divide the dough into 16 balls ( which will make 8 parathas, 2 balls for each paratha). Roll each ball into a 5'' diameter chapati and keep aside.

                                 

Take 2 rolled chapatis, on one press the potato ball so that it is spread leaving 1 centimetre on the edges. Place the second rolled chapati on top and press lightly with your fingers to join.

                                                  

Using your fingers cringe the edges as shown in the picture. If you cannot do it, you can jump the step.The reason I do is to give a neat finish.

                                       

Roll this stuffed dough to about 7 to 8 '' in diameter with very light handily. Cook on the heated pan on both the sides for till lightly browned and bubbled and it starts to fluff up. Apply the ghee/oil at this stage, shallow frying it. I use a pastry brush to rub the ghee on top. Fry till crisp and cooked through.

                                   

Serve it hot with yoghurt and pickle or with loads of butter and a cup of ginger tea.