Alu Paratha

 

The commonest stuffed paratha does not have any one-taste-fits all recipe.

There are hundreds of variations...boiled  potatoes, boiled and sauted potatoes,  variations in masala and condiments etc etc etc.

Thr reason of recording this variation of the stuffing is to save the recipe I came across in a reel and the tempting masala used. 

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Ingredients:

A. Stuffing / Pur

* 5 Potatoes medium and small mixed : 350 gm

* Chopped green chillies- 5 to 6 depending on heat tolerance. 

* Salt - 1/2 tsp. Next time will used Rock Salt. 

* Ajwain 1tsp

* Prepared Masala mix: 2 heaped tsp

(4 deseeded whole dry red chilies ;

Whole Jeera-1 tbsp

Whole dhone- 1 tbsp

Whole black pepper 1 tsp

Mouri 1 tsp

Dry roast above for 3-4 minutes or till the spices take on a golden hue . Cool and grind to a rough textured powder.

Dry roast a tbsp of kasuri Methi and crush and add to the above spice mix).

* finely chopped onion ..1 medium sized

* chopped coriander..a small bowl full

* chopped ginger 1 inch size

B. The Dough

* 300 gms wheat flour or Atta

* 15 gm/1 heaped tbsp of Besan 

* salt ..a pinch

* chili flakes from 2 whole red chili

* lukewarm water..approx 200-250 ml

* oil / ghee

Procedure:

1. Mix all ingredients under Dough except water. Then add water little at a time and knead a soft dough. Knead for 3-5 min to yield a soft, pliable smooth dough (around 540-550gm). Smear some oil or ghee , cover and let the dough rest for 15-20 minutes. 

2. Prepare the spice mix . Add the dry roasted and crushed kasuri Methi. 

3. Here the recipe said grate the boiled potatoes.  So instead of the usual mashing, grated the boiled/steamed potatoes.

4. Added chopped green chilies,  salt, ajwain, coriander leaves, spice mix, chopped onion,  chopped ginger. 

Next time will add some amchur powder too for some more tanginess. 

5. Mix, not mash, all the above with a fork. 

6. Going back to the dough, i divided the dough into equal balls (lechi in bengali)...each ball being 90-95gm. For smaller Parathas, 75 gm approx is also fine.

7. Roll out into around 4-5inch dia discs with a thicker centre and thinner edges.  Add the stuffing or pur ...abt 2 tbsp or a bit more. Ensure that the dough can be sealed well without the stuffing oozing out. Flatten the stuffed balls and roll them out to around 8-10inch dia parathas...sprinkling wheat flour as you go for smooth rolling. 

8.place a paratha on a hot  tawa...add oil / ghee/ , butter and fry both sides on low to medium heat.

Served with spiced curd and mango achar.