Search This Blog

Thursday, April 15, 2010


Hem (my husband) says 'Aloo and Falu go together' well, this one sentence simply explains my love for the humble potato & its many delicacies in Vegetarian Cooking ... I call Aloo Parathas 'The King of Parathas' as they are by far the most delicious of all ...


For the cover

In a big bowl, add 3.5 cups whole wheat flour, 3.5 teaspoons salt, 1/8 teaspoon haldi, 4 teaspoon red chilli powder, 1/3 cup oil, mix all the dry ingredients very well.

Add 1 + 3/4 cup water & knead for 2-3 minutes into a soft dough (like we make for chapatis)

Apply oil on the dough, let it rest covered. If you are going to make Parathas much later, keep dough in an airtight container, store in refirgerator.


For the filling

Boil 4 potatoes in a pressure cooker to 4 whistles. Let cooker cool completely, peel the potatoes & mash them completely (no lumps left at all)

Add spices - 3.5 teaspoons salt, 1/8 teaspoon haldi, 1 teaspoon red chilli powder, 1 tablespoon dhaanajeeru, 1 tablespoon green chilli paste, 1 tablespoon garlic paste, 1 generous pinch of Everest Garam Masala, 1 cup loosely packed fresh cut cilantro

Mix spices gently with your fingertips in the mashed potatoes. Check for spices & adjust tastes. Let mixture cool completely.

Divide in 7 equal portions. Take 1 portion & roll into a big size batata wada, press slightly & flatten like a patty. Repeat for all portions. If you are going to make Parathas hours later, store this in an airtight container & keep it in the refrigerator.


Making the Parathas

Heat a non-stick pan (tavi) on medium high flame (7/10 if your gas has markings)

Divide the wheat flour cover in 7 equal portions, take 1 portion & knead it gently in your palms & form a patty. Repeat for all portions.

Take one portion of the wheat flour cover, roll in dry flour all around & roll it in a big size puri. Place a batata wada patty inside, lift from one side upwards & start curling the edges, seal the top pinching the dough tight enough such that the filling remains inside. Press the patty once again. (Just like we make puranpolis)

Roll in dry flour, very gently roll in a circle like we make chapati. You will need dry flour to roll the parathas. If you see some air bubbles inside, insert a fruit fork & remove the air bubbles.

Put the paratha on the hot pan. Once you see 2-3 bubbles, flip on other side. Let the other side cook as well.

Add oil on the top side such that the entire top side has 1 layer of oil. Flip & let the paratha pan fry. Flip & let paratha soak additional oil thats left on the pan.

Remove on a plate. Cut like a pizza cutter in 8 wedges.

Serve hot with chilled yogurt & Cabbage Stir-fry (recipe uploaded today)

Repeat for all parathas.

Prepare & enjoy !!!

No comments:

Post a Comment