Spicy And Tangy Aloo Paratha

Aloo Paratha, The king of all parathas, a typical North Indian delicacy,an all time favourite. I was very bad in making parathas especially the stuffed ones. Everytime I tried they used to tear. It was then that a very good friend of mine,one who i admire a lot Jayashri Baleri came up with her lip smacking aloo paratha recipe. She was the one who taught me to make perfect parathas. The addition of ajwain, amchur powder is the highlight of this recipe. Forget all the calories and enjoy this spicy tangy paratha.This one for you Jayu :)

Ingredients:

Servings: 8 medium size parathas

Wheat Flour/Atta - 2 cups

Potatoes - 3 medium size

Onion - 1 medium finely chopped

Ajwain seeds - 1/4 tsp

Amchur powder - 1/4 tsp

Chaat masala - 1/4 tsp

Jeera - 1/4 tsp

Haldi powder - A pinch

Salt - to taste

Coriander leaves - a handful chopped

Grind to a coarse paste:

Green chillies - 3 nos

Garlic - 2 pods

Ginger - 1" piece

Method:

• Take atta in a vessel and knead into a tight and smooth dough.
• Do not overcook the potatoes.
• Let it rest for 20 mins.
• Meanwhile boil the potatoes, peel off skin and mash them.
• Add the chopped onion,chilli ginger and garlic paste, jeera, amchur, chaat masala, ajwain,haldi, chopped coriander and salt to the mashed potato and mix well.
• Make small lemon size balls and keep aside.
• Knead the rested dough again. Dust your rolling platform with flour.
• Pinch out medium sized portions from the atta.
• Flatten then with your palm.
• Keep the aloo mixture in the centre and cover it completely with the atta base..
• Roll out parathas carefully.
• Heat a tava and fry parathas well on both sides.
• You can use ghee, butter or oil to fry.
• If you want to cut calories you can avoid the oil.

Serve hot with spiced curd and any pickle of your choice. 

Note:

• Do not overcook the potatoes else they will become mushy and difficult to roll.
• See that the stuffing is properly covered with atta.
• Do not apply lot of pressure while rolling because the parathas might tear and the stuffing will spill out.

Happy Cooking!!