Aloo Paratha Recipe - How to make Aloo Paratha

Aloo Paratha a very easy mouth watering recipe. Until we try we think that stuffing the paratha will be a messy job but I assure you that after trying sure you will get addicted to this. Because I also thought like that before trying. Here I gave you steps with pictures to do this recipe.

Aloo Paratha will go very well with Raita, Tomato Sauce, Pickle, Onions.

Ingredients for Aloo Paratha: For making Roti: Wheat Flour – 1 cup Oil – 2 tsp Salt to taste Water as required For Aloo Stuffing: Potato – 3 Onion – 1 finely chopped Mustard Seeds – ½ tsp Cumin Seeds – ½ tsp Turmeric Powder a pinch Garam Masala – 1 tsp Chilli Powder – 1 tsp Salt to taste Curry leaves few finely chopped Coriander leaves few finely chopped

Method:

• Take wheat flour in a mixing bowl and add salt and give a quick mix. Add oil and mix well. Heat water and mix it to the wheat flour mixture and make a soft pliable dough. The dough should not be too tight or too loose. Take a little oil in a hand and give a quick mixing and keep aside the dough.
  
• Pressure cook the potato's for three whistle's or until soft. Peel the skin and mash well until you find no lumps ( this will help to roll the paratha easily) and keep aside. 
• Heat oil in a pan add mustard seeds and allow to splutter, add cumin seeds, curry leaves.
  
• Add finely chopped onions and fry until it becomes transulant. Add salt,turmeric powder, gram masala and fry for a minute. Switch off the flame. Add mashed Potato.
  
• Mix all well. Add chopped coriander leaves and mix until it is well incorporated.
  
• Make aloo stuffing in to small balls after it is cooled completely and make roti dough in to ball slightly bigger than aloo stuffing ball and keep aside. Flour the surface and roll the roti dough slightly thicker round and place the aloo round in the center and cover the stuffing by gathering the dough and slightly flatten it using hand as shown in the picture.
  
• Then roll the dough to slightly thinner paratha by dusting the flour whenever needed. Whenever stuffing comes out slightly flour that area. It will prevent the dough sticking to the rolling surface. Heat the tawa and place the paratha and cook until slightly brown by applying oil. 
  

Serve hot with Raita, Sauce or Pickle.

Notes:

• You can make thick or thin paratha according to your preference.
• You can replace chilli powder with very finely chopped green chilli.
• I used fried onions with chilli powder and salt as a side dish.