• 2ade074ad80e00bbff0e249c6b8ee323

Aloo Parathas

Aloo Parathas that will make your mouth water and keep you craving for more. A definite Mama Rastogi speciality!

Serves 6people
cup of whole wheat flour
tsp salt
cooking oil
tsp corriander powder
tsp amchur - mango powder
cup Water
medium potatoes
Add 1/4 tsp salt to the whole wheat flour and mix
Add 1tsp oil and mix.
Start to make the paratha dough by adding the water a little at a time. The amount of water may vary depending on the flour. Knead for 2 minutes, the consistency should be like play dough. Not too mushy or watery.
Boil 2 medium whole potatoes to be soft and cooked but not too mushy, do not cut potatoes before boiling. Let the potatoes cool after boiling and then peel and mash - do not mash when hot and do not cool potatoes under cold water, the potatoes will absorb the water making them too mushy. Add a little salt, 1/2 t. coriander powder, 1/2 t.amchur (dry mango powder), a little oil and mix together with the mashed potatoes.
Divide potatoes filling into 6 parts.
Take dough and make approx a 3" circle (there will be 6 circles of dough).
Place one part filling inside on top of one 3" circle and then pull the edges of the dough to wrap around the filling.
Spread a little dry flour onto counter top or surface where you can roll out the parathas. This will prevent the dough from sticking.
Gently press the filled dough and roll with a rolling pin.
Heat a pan over medium heat and place the rolled, filled paratha on it. After few seconds when the paratha changes colour and puffs up, turn it with spatula and drizzle a little oil all over paratha. Turn it over again and drizzle oil on paratha. Cook for few seconds until the parathas are golden brown on both sides (you will notice some golden spots)
Repeat the same for all filled parathas.

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