By:

Mariam on Wed Nov 08, 2000

Aloo Paratha

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Occasion: Ramadan		Total servings: 3-4
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 30 min
How to serve: Hot

Aloo Paratha recipe by Mariam.
Parathas are whole-wheat Indian or Pakistani flatbread. Parathas can be made plain or stuffed with different fillings.

Wheat

flour 3 cups
Plain flour 1 cup
Potatoes 1/2 kg
Powdered salt Click to find more about salt

1 tsp
Aniseed Click to find more about Aniseed

1/4 tsp
Green chillies 8
Ginger Click to find more about Ginger

garlic

paste 1/2 tsp
Garam masala powder 1/4 tsp
Onions 2
Finely cut coriander leaves Click to find more about coriander leaves

2 Tbsp
Oil enough for frying
Salt Click to find more about Salt

to taste

For the dough :

Sieve and mix the flours together in a mixing bowl.
Add salt Click to find more about salt

and butter.
Mix well with the flour till butter blends.
Gradually add water and knead to a smooth dough.
Pat and knead well for several times.
Use ghee Click to find more about ghee

or oil while mixing the dough instead of butter.

For the stuffing :

Cook potatoes. Peel and mash.
Heat little oil and season with aniseed Click to find more about aniseed

and then fry ginger Click to find more about ginger

garlic

paste.
Add mashed potatoes with salt Click to find more about salt

, turmeric Click to find more about turmeric

powder and garam masala powder.
Fry for few minutes and remove from fire.
Mix minced green chillies and finely cut onions, coriander leaves Click to find more about coriander leaves

to the potato Click to find more about potato

mixture when it cools down.

Method I for preparing chappathis :

Make medium sized balls from the dough.
Flatten each ball and keep a tablespoon of filling inside.
Close and seal well all around.
Press and dredge in wheat Click to find more about wheat

flour and roll out into thick parathas.
Heat a 'tawa' ind fry these parathas using oil for both sides while frying.
Serve hot.
Method II for preparing chappathis:

Take one ball and roll into thick and 3 inches width chappathi.
Make another of the same size.
Place a tablespoon of filling on the middle of one chappathi.
Carefully spread it leaving 1/4 inch gap all around.
Keep another chappathi on top.
Using little water carefully seal both the chappathis all around.
Dredge on flour and roll again into big paratha.
Fry on hot 'tawa' using l/4 tsp.of oil for each side of chappathi

Link to this recipe: http://www.pakistanifoods.com/recipe/Aloo-Paratha

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