Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, aloo parotah. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Aloo Parotah is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Aloo Parotah is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have aloo parotah using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Aloo Parotah:
- Make ready Potato filling:
- Take 1 large onion, finely chopped
- Make ready 800 g marabel potatoes
- Get 1 inch ginger, grated
- Take 1 green chilli, chopped and 1/4 tsp red chilli
- Take 2.5 tsp garam masala
- Make ready 1 tsp roasted cumin needs
- Get 1/4 tsp ajwain seeds
- Make ready 1.5 tsp salt
- Take 3 Tbsp fresh coriander, chopped
- Make ready 1.5 tbsp kasuri methi
- Make ready Dough mixture:
- Prepare 4 cups wholewheat chapati atta
- Make ready 400 ml water (room temperature)
- Prepare Also require:
- Prepare Ghee or oil to spread on paratha
- Get Extra chapati atta for rolling
Instructions to make Aloo Parotah:
- Microwave the potatoes until cooked. Once cool, peel the skins off. Place them in to a bowl and mash with a fork.
- Add remaining ingredients into the bowl and mash until combined. The mixture should hold its shape when rolled into a ball.
- To ensure even distribution, I used an icecream scoop and added the potatoe domes to a greaseproof paper and put them in to the fridge (uncovered) overnight. The mixture will make around 14 balls.
- To make the dough, add the chappati atta into a blender using a dough tool, and on a low setting, carefully pour in the water. Make sure you hold tightly to your blender as it will shake a lot. It is done once it looks like a shaggy mixture and is slightly sticky
- Knead the dough on a floured surface (using chappati atta) until it isn't sticky and place on a plate. Ensure you then measure the dough in to the icecream scoop to ensure the potato to dough ratio is equal
- Pre-heat the tawa or frying pan on a medium flame.
- Roll or pat the dough out to about 8cm in diameter. Place the potato filling in the middle and pinch the dough together to fully enclose it inside. There should be no gaps or holes the filling could escape from during rolling. Pinch off the excess dough.
- Form it into a circle by using your three fingers. Dust your board with chappati flour (atta), place the disc on a rolling board roll in a gentle motion, and use your hands to turn it as you roll. Once the parotah is at the size you want, it is time to cook.
- Put the paratha onto a preheated tawa and cook for 30 seconds. Flip it over with a spatula and brush on veg ghee/oil, after 30 seconds flip again, then apply oil/veg ghee on the second side. Once golden brown, remove from the tawa and set aside on a plate lined with a kitchen towel. Repeat for the remaining parathas
- Serve hot with a knob of butter, your favourite pickle, masala yoghurt and indian chai
So that’s going to wrap this up for this special food aloo parotah recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
