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HOW TO MAKE ALU PARATHA

Certainly! Aloo Paratha is a popular Indian stuffed bread made with spiced mashed potatoes. It's a delicious and satisfying dish. Here's a simple recipe for making Aloo Paratha:

Ingredients:

For the Dough:

• 2 cups of whole wheat flour (atta)
• Water for kneading

For the Potato Filling:

• 3-4 medium-sized potatoes, boiled, peeled, and mashed
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon of grated ginger
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of red chili powder (adjust to taste)
• 1/2 teaspoon of garam masala
• 1/2 teaspoon of ground coriander
• Salt to taste
• Fresh coriander leaves, finely chopped
• Ghee or oil for cooking the parathas

Instructions:

Preparing the Dough:

1. In a mixing bowl, add the whole wheat flour and slowly add water while kneading to form a soft and smooth dough. Cover the dough and let it rest for about 20-30 minutes.

Preparing the Potato Filling:

2. In another bowl, combine the mashed potatoes, finely chopped green chilies, grated ginger, cumin seeds, red chili powder, garam masala, ground coriander, salt, and freshly chopped coriander leaves. Mix everything well to form a uniform filling.

Making Aloo Parathas:

3. Divide the dough into equal-sized portions to make individual parathas. Roll each portion into a ball.

4. Take one dough ball and flatten it with your hands to create a small disc. Use a rolling pin to roll it into a small circle, about 4-5 inches in diameter.

5. Place a portion of the potato filling in the center of the rolled dough.

6. Carefully bring the edges of the dough together, sealing the filling inside. Pinch off any excess dough.

7. Gently flatten the stuffed dough ball with your hands.

8. Roll out the stuffed dough ball into a paratha, taking care not to tear it. The paratha should be slightly thicker than a regular roti.

Cooking Aloo Parathas:

9. Heat a tava (griddle) or a non-stick pan over medium-high heat.

10. Place the rolled paratha on the hot tava. Cook for a minute or two until you see small bubbles forming on the surface.

11. Flip the paratha and apply ghee or oil on the cooked side. Flip it again and apply ghee or oil on the other side as well. Press down with a spatula to ensure even cooking.

12. Cook until both sides are golden brown and crisp, and the paratha is well-cooked.

13. Remove the Aloo Paratha from the tava and place it on a plate.

14. Repeat the process for the remaining dough and filling to make more parathas.

15. Serve the Aloo Parathas hot with yogurt, pickle, or any chutney of your choice.

Aloo Parathas are best enjoyed fresh and hot off the griddle. They make for a hearty and flavorful breakfast or a filling meal any time of the day.