Potato, there they are! sitting in that big plastic bin at the grocery store or as a big heap in vegetable shop. They look all rustic, earthy, farm-y and kind of adorable to cook with. I remember potatoes only in the form of typical south Indian curry since my childhood and I never said NO to it. Because this starchy veggie has been my favorite and it still tops high. Now in the food blogging scenario, potato has taken numerous food form and every thing rocks my world of taste. Like this aloo paratha which has dreamy filling of potato with few spices but it has the potential to make my lunch a truly amazing and beloved affair.
It’s a complete bonus for all my family members around the table to eat this aloo paratha who are obviously potato lovers too. The kids who are on winter vacation right now, were extremely happy to find paratha as a substitute to their regular rice and curry today. The plates were licked clean and lunch was just a 10 minutes event which otherwise would have taken hours together.
Aloo paratha sometimes becomes messy and disaster if the stuffing gets little gooey. This happens when potato is cooked with water or sometimes after cooking the potato turns too much moist. So what I would advise is to keep the stuffing stiff and moisture free. In that case, as you roll the paratha with stuffing inside, it never comes out and becomes mess.
If you are little over-crazy about paratha and rotti like me, you can also check peas paratha too.
Aloo Paratha | Potato Stuffed Paratha Recipe
Ingredients
- Wheat flour- 1.5 cup
- Salt- 3/4 tsp
- Water- 1/2 cup
For stuffing
- Potatoes- 3 nos.
- Chopped coriander leaves- 1/4 cup
- Chopped curry leaves- 3 tsp
- Salt- 3/4 tsp
- Red chilly powder- 3/4 tsp
- Turmeric powder- 1/2 tsp
- Garam masala- 1/2 tsp
- Lemon juice- 1 tsp
- Cumin seeds- 1 tsp
- Cooking oil- 1 tsp
Instructions
Method
- In a wide bowl add in wheat flour, salt and give a quick mix. Then adding water incrementally prepare a pliable, soft dough.
- The dough shouldn't have any cracks which indicates lack of water. In that case sprinkle some more water and knead well. Keep the dough covered with damp cloth for about 15 minutes or till the stuffing is ready.
- Next pressure cook potatoes that are cut in to half till they turn soft. Do not add any water to cook. Peel it off and mash them well. Keep aside. Next heat a pan adding oil and cumin seeds.
- As the seeds sizzle, include chopped curry leaves, coriander leaves, turmeric powder, salt, red chilly powder and garam masala powder. Saute for a while and switch off when most moisture evaporates.
- Next add mashed potatoes and mix well. Squeeze lemon and let it cool down for few minutes.
- Divide both stuffing and wheat dough in to 9 equal parts and roll them as balls between your palms. Dusting enough wheat flour roll a dough ball in to 2" disc and keep a stuffing ball at the center.
- Bring the sides up and cover the stuffing and then seal it on top. Dust some flour over it.
- Keeping the sealed side on top roll the paratha carefully to medium thick disc. Then transfer it over a hot skillet. Smear some ghee or oil over the paratha and cook till some brown spots appear on both sides. Continue the process with rest of the dough.
- Delicious peas paratha is ready to serve along with yoghurt and pickle.
Notes
- The water quantity required to prepare the dough differs with quality of wheat flour. So adjust accordingly
- The dough should be given minimum 15 to 30 minutes of resting time for better results.
- Do not add water while pressure cooking potatoes, let the mashed potato be moisture free and dry.
- This is mild in spice, as per your taste buds you can increase it by adding some finely chopped green chillies.
- The consistency of stuffing and dough should be same, otherwise the stuffing comes out while rolling.
- While rolling the stuffed paratha, be extra careful and apply pressure evenly.
