um askit che ne xpe rim e nt s.blo gspo t .in http://umaskitchenexperiments.blo gspo t.in/2011/10/alo o -paratha-po tato -stuffed-flat-bread.

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Aloo Paratha / Potato Stuffed Flat Bread

Af ter a very long gap, I am posting a paratha recipe under roti section. First and my f avorite aloo paratha is f resh f rom my kitchen(I made it f or dinner :-)) and with no f urther blah blah stories I am of f to the recipe. Here you go.... Did you know? Peeling skin of the potato will reduce the 60 percent of its potassium content as it lies so close to the skin. So to get the f ull benef its of the soothing potato, cook and eat with skin.

Basic Information: Preparation Time: 30 minutes Cooking Time: 30-45 minutes Makes: 8-10 parathas Ingredients: For dough: Wheat f lour - 2 cups Wheat f lour f or dusting - 2 tabelspoon Salt - to taste Oil - 1 teaspoon Water - 3/4 to 1 cup Butter - 2 tablespoons or more , f or pan f rying For stuf f ing: Potatoes - 4 large nos Cumin seeds - 1/2 teaspoon Turmeric powder - 1/4 teaspoon Red chilli Powder - 1 teaspoon Coriander leaves - 5 strings, f inely chopped Oil - 2 teaspoons Salt - to taste Method: For dough:

1) 2) 3) 4) 5)

In a mixing bowl, add wheat f lour, salt. Make a dough by adding water little at a time. When the f lour is not sticking to your hand, add oil. Knead it f or 5 to 10 minutes. T he f inal dough should be very f irm and sof t. Cover using wet towel and keep aside.

For stuf f ing: 1) Preassure cook the potatoes and once cooked, mash them well using your hand/masher(with or without skin). 2) Heat oil in a pan and add cumin seeds. Allow it to splutter.

3) Add mashed potaoes, red chilli powder, turmeric powder and salt.

4) Add f inely chopped coriander leaves and stir well.

5) Make sure the stuf f ing is dry to make parathas. For making paratha: 1) Divide the dough into equal sized balls.

2) According to the count of the dough ball, divide the stuf f ing into balls.

3) Take one dough ball and dust it using wheat f lour. Roll it to a small round size and in center keep one stuf f ing ball.

4) Using the corners of the dough cover the stuf f ing ball. 5) Gently press the stuf f ed dough ball using your palm/f ingure as in picture. 6) Using the rolling pin, roll it to round shape as in pic. 7) Repeat the steps f or other dough and stuf f ing balls to make parathas. 8) Heat a skillet/tawa and coat the surf ace with butter. 9) Put a paratha and cook it. when the bottom side is cooked, turn it to cook other side. 10) In between, if required, add butter. 11) Repeat the procedure f or remaining parathas. 12) Serve hot with curd/yougurt and pickle.

Note: 1) For the stuf f ing you can add green chillies instead of red chilli powder and if doing, add 1/2 teaspoon of lime juice or amchur powder to get proper taste. 2) You can also add garam masala if you like. Experimented under: Potato,Roties,Wheatf lour