Hot Crispy Aloo Paranthas. Indian Flatbread with spicy potato filling, shallow fried. Popular as breakfast item.
10-15 minutes for boiled potatoes cooling time if boiling fresh potatoes.20mins
Cuisine: Indian, Punjabi, Uttar Pradesh
Griddle or Tawa for frying
Rolling Pin for rolling paranthas
Pressure Cooker to boil potatoes
1.5CupsWhole Wheat Flour
1Cup Water to knead the doughuse less or more as required
Oil or Ghee for Frying
2-3Medium Sized Potatoes(Boiled)
1tspChaat Masala Powder
½-1tspRed Chilli Powder
2tbspFinely chopped fresh Cilantro Leaves.
1-2Finely chopped Green Chilliesoptional
Knead the dough
In a mixing bowl, take flour, add salt and caraway seeds.
Make a well in the center and add just enough water, slowly mixing the dough.
When the dough is just mixed leave it for 1-2 minutes, then knead it into a smooth pliable dough.
Cover the dough covered in an air-tight container.
Wash potatoes very nicely cleaning off all the dirt,add water in pressure cooker, add potatoes, cover the lid and cook on medium flame till 2 whistles. Let the pressure go of naturally.
Immediately drain out the water carefully as it will be hot and keep potatoes to cool.
Once the potatoes are cooled completely, peel and mash. You can mash with hands or use a potato masher.
Add all the spices along with salt, finely chopped cilantro leaves and mix well.
You can make portions of fillings as per the dough portions taken out for rolling.
Rolling out the dough and Frying Paranthas
Divide dough into equal portions .
Roll to a smooth ball.Pat some flour on it. Roll it or with your hands flatten into a small disc.
Add the filling to it. Seal the edges and roll the disc to a circular disc of around 6" in diameter or depending on the thickness you want. You can use little flour to dust while rolling out parantha.
Put the rolled parantha on it. Let it cook one side for few seconds till golden brown spots appear. Flip the side, then let it cook for few seconds. Add oil/ghee to the upper side, then turn the other side up, add oil/ghee on this side too and cook nicely till both the sides are light brown.
I use desi ghee for frying paranthas, you can use oil. When fresh fenugreek leaves are available you can add some handful of finely chopped leaves in filling. Paranthas taste flavorful with it.