When I was young and living in Nepal, my mum used to make aloo paratha from time to time. Yesterday for some reason that is what I felt like having and wanted to surprise hubby as well with some nice food so this was my first attempt at making the delicious aloo paratha.
Ingredients
- 1 cup wheat flour (Makes 6 parathas)
- 1/2 cup water (Use more as needed)
- 2 medium potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1 chopped green chili
- 2 tablespoons chopped fresh coriander
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 3 teaspoons of ghee
Method
- In a container, mix flour, pinch of salt and water and knead to make dough. The dough is done when it is smooth and doesn’t stick on your hand.
- Set the dough aside and cover it, which will help to make a soft roti.
- Boil potatoes in a pressure cooker until it is cooked.
- Once cooked, drain the water and let the potatoes cool down.
- Once the potatoes are cool enough to handle, peel and mash them.
- Add green chilies, chopped fresh coriander, cumin seeds, cumin powder, coriander powder and salt to the mashed potatoes. Mix well like the way you knead dough.
- Divide the potatoes into 6 equal parts and make six balls out of them.
- Divide the dough also into 6 equal parts and make six balls out of them too.
- Take a dough ball and roll using a rolling pin it to make a circle of around 3 inch wide. Use dry flour under the dough while rolling if the dough starts sticking to the rolling pan.
- Now add the potato ball in the middle of this dough circle and pull the edges to wrap the potatoes.
- Repeat the process for all balls.
- Take these wrapped potatoes balls and roll it lightly to make a roti around 6 inches in width. As there is potatoes filling, do not press too hard and use dry flour if potatoes or dough started sticking to the rolling pan.
- Heat a non-stick pan and make sure it is hot and dry.
- Put the rolled paratha on the pan and cook for a minute or until it is lightly brown on one side.
- Once it is brown on one side, flip the paratha to another side and cook it until brown too.
- Once the partha is cooked, add ½ teaspoon of ghee and press the paratha with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown on both sides.
- Paratha are best served hot and crispy.
- I served mine with mushroom curry and mula ko achar. Enjoy!!!
Its Friday today, I am looking forward to the weekend.
Take care everyone,
M from nepaliaustralian
XOXO
nepaliaustralian 