Monday, 27 May 2013

Aloo Parantha (Potato Stuffed Pan Fried Indian Bread)

Aloo Parantha (Potato stuffed Pan Fried Indian Bread)

Stuffed parantha are the specialty of northern part of Indian especially Uttar Pradesh, Uttaranchal. Pahari of Kumaon are absolutely crazy after potatoes. Every vegetable must have potatoes. Parantha aloo ka with bhanga chutney and piping hot tea are one of the favorite breakfasts. Many people are averse to potatoes thinking it is rich in starch. Yes it is full of starch but what about other nutrients which are in it. Potatoes are rich source of Potassium, calcium and iron. It is rich in vitamin A and B. If taken in moderation they are good for health. Aloo parantha taken with chutney and curd make a complete healthy meal and parantha with mango pickle are good alternative for children lunch box.
Preparation Time: 30 min.
Cooking Time: 40 -50 min. (Each parantha takes 10 min.)
Servings: 6 Paranthas of Medium Size

Ingredients required For making Aloo Parantha:
For dough:
  • 250 gm. Wheat Flour
  • 1/2Teaspoon salt
  • 150 ml. water
For filling:
  • 500 gm. Potatoes (6-7 medium size potatoes)
  • 4-5 Sprigs of Fresh Coriander
  • 2-3 Green chilies
  • 1/2Tea spoon Amchur (Optional)
  • 1/2 Tea spoon garam masala
  • Salt to taste
  • Ghee/ oil as cooking medium
Direction For making Dough for Aloo Parantha:

        Making Dough For Aloo Parantha:

        Making Filling:
  • Boil the potatoes and keep aside for cooling.
  • Peel the boiled potatoes and mash them nicely so that lumps are not left in mashed potatoes.
  • Cut green chilies finely.
  • Wash and drain the coriander sprigs.
  • Cut coriander sprigs finely.
  • To the mashed potatoes
    • Finely cut coriander sprigs
    • Finely cut green chilies
    • Amchur
    • Garam masala
    • Salt
  • Mix nicely.
  • Filling of Aloo Parantha is ready.
Potato filling for Aloo parantha
         Making Parantha:
  • Divide the filling into six portions and make round ball of each portion.
  • Divide the dough into six portions and round ball of each portion.
  • Sprinkle some dry flour on the rolling board as well as on the dough ball.
Dough ball and filling for one parantha
  • Roll one ball by the help of rolling pin to a round of 6 cm. diameter.
  • Place the potato filling ball at the center of the rolled dough and bring the edges of dough to the center thus covering the filling nicely with the dough.
Potato filling placed on the rolled dough
Dough ball stuffed with potato filling
  • Sprinkle some dry flour on both sides of the filled dough ball and roll it to a round of 10-12 cm. diameters.
Rolled Aloo Parantha
  • Place the rolled parantha on the hot tawa and lower the flame.
Parantha placed on hot Tawa
  • Cook on low flame till the brown dots start appearing on the lower surface. The color and texture of upper surface will also change.
Parantha after 3 min. of cooking on low flame
One side cooked till brown dots appeared
  • Turn over the parantha and cook for 2-3 min. till brown dots start appearing on the other side also.
Stage when ghee/oil is to be sprinkled
  • Sprinkle 1/2 tea spoon ghee/oil on the top surface and turn the parantha upside down press gently and cook for 0ne minute.
One side cooked
  • Sprinkle 1/2tea spoon ghee / oil on the other surface also, turn upside down and cook along with pressing with a spatula gently.
  • Aloo Parantha is ready.
Crisp, Soft Aloo Parantha (Potato Stuffed Pan fried Indian bread)
  • Serve with thick Butter, Curd, Coriander mint /Hariyali chutney, Indian Pickles.

Aloo Parantha With Stuffed Red Chili Pickle
  • Filling should not be made and kept in fridge or outside for long, otherwise the filling will not remain firm.
  • Do not add salt much before making the paranthas; otherwise the filling will become runny and difficult to manage.
  • Make sure the potatoes are not over cooked while boiling the peeling should remain intact in boiled potatoes. This will make sure the filling is firm not runny.
  • The dough should be soft and pliable not hard, otherwise the dough cover will crack and the filling will come out of the dough while rolling the parantha.
  • If you are making the parantha for the first time then sprinkle extra dry flour every time to ensure the parantha does not stick to the rolling board.
  • Roll always with soft hand and soft strokes, do not put too much pressure while rolling.
  • No tip is greater than practice so do not get disheartened if the result is not too encouraging first time. Practice makes a person perfect.
Suggested variations:
  • Finely cut onions can be added to the mashed potatoes.

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