Aloo Ka Paratha

Indian bread stuffed with spicy potato filling

 

 

I am back after a lovely family vacation in England. I missed posting recipes on my blog. The weather has been quite chilly here in South Florida, but thank god, its a million times better than England. We had to endure 6 degree temperature and it was horrible. Imagine the condition of a Floridian in any cold weather. We love our warm and sunny Florida weather and its hard for us to survive in cold winters. But otherwise the trip was so much fun. Good food and good company made the trip totally worthwhile. After I came back I made delicious aloo paranthas with mint chutney. A regular breakfast dish in every Punjabi household, aloo waale paranthe with dahi/yogurt is a must at least once a week. These paranthas serve as a delicious and a satisfying hearty meal at the beginning of your day. Here is the recipe.

 

Ingredients:-

2 cups- whole wheat flour or atta plus more for rolling

4- medium sized potatoes boiled, peeled and mashed

3- green chillies ground in a paste

1 tsp- ajwain or bishop's weed

1 1/2 tsp- punjabi garam masala

1 tsp- amchur powder

1 tsp- anardana powder

Salt to taste

1- cup Cilantro finely chopped

Ghee/oil for cooking

 

1. Add water, salt and a tablespoon of chopped cilantro to the wheat flour. knead it to make a soft dough(similar to a roti dough but not too soft). (Add salt to the atta as per your taste, the dough should taste of a bit of salt but not too salty)
2. Mash the boiled potatoes and add ajwain, salt, green chilli paste, garam masala, amchur powder, anardana powder, rest of the chopped cilantro and mix properly.
3. Take small balls out of the dough. Roll it in a small circular shape like a puri.
4. Fill the center of the rolled puri with a generous amount of the potato filling and close it from all the sides tightly sealing it with your hands.
5. Add a little bit of dry flour on the rolling mat , press the dough slightly, dust the dough with the flour and roll it into a round or square roti. Make sure you do it with care so that the filling doesn't come out.
6. Place it on a hot tava or griddle, apply ghee/oil on both the sides and cook until the paranthas are nice and brown and fully cooked.
7. Serve with yogurt and mint chutney.

Mint chutney recipe.

Mint Chutney is very tasty and tangy. It can be served as a dip with appetizers for samosas, kebabs, pakodes,etc. or it can be used as a spread in sandwiches with cucumber, onions and tomatoes. Mint chutney along with date chutney makes an excellent combination for all kinds of chaats.

 

Ingredients:-

1 cup mint leaves firmly packed (washed)

1 medium onion finely chopped

2 green chillies chopped

Juice of half a lemon

1 tsp-sugar

1 tsp- cumin seeds

Salt to taste

1. Combine all the ingredients and puree it in a blender till the mixture is smooth and everything has blended well. You can add a bit of water while grinding.
2. Serve with the paranthas.