Masaledaar Aloo Parathas Recipes

ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)

Steps:

• Boil potatoes in salted water to cover, until tender.
• While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
• Add 2 tablespoons of oil, then water.
• Mix until this becomes a defined (albeit sticky) ball of dough.
• Remove and knead until smooth, adding flour or water as necessary.
• Cover dough with plastic wrap and set aside while preparing potatoes.
• When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
• Taste and adjust seasonings as necessary.
• On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
• Roll each piece into about 4-inch round.
• Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
• Pinch dough closed and press down to distribute filling evenly.
• Heat a large cast iron pan over medium-high heat for 2-3 minutes.
• Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
• Cook each bread for about 3 minutes per side, until brown spots appear.
• Repeat until all are done.
• Serve hot or room temperature.

MASALEDAAR ALOO PARATHAS

Steps:

• Take a bowl.
• Add wheat flour, maida, salt& melted ghee.
• Make dough mixing warm water.
• Keep kneading dough for 15 minutes until nice& soft.
• Cover it let it stand for half an hour.
• Take Potatoes (mashed) and add all powder masalas& salt.
• Mix.
• Heat a pan on medium flame add the green chillies, ginger-garlic paste, saute it for half a second then add potato mixture stir for 2 minutes, check the salt.
• (if want less spicy you can add less chillies) remove it from flame.
• After it cools down, add lemon juice, finely chopped coriander leaves or mint leaves.
• Then make small lemon size balls out of potato mixture keep it aside.
• INORDER TO MAKE PARATHAS: Take the dough make medium size balls flatten it, keep the potato balls& seal it properly, then roll it using little maida flour into a Paratha, heat a griddle, cook these parathas into nice& golden brown colour on both the sides, and smear 1-tsp.
• ghee on both the sides.
• Serve hot with Curds.