Parantha is an amalgamation of the words parat and atta which literally means layers of cooked dough, originating from the Indian Sub-continent & is one of the most popular breakfast dishes throughout India. Aloo parantha is usually served with butter, chutney, curd or Indian pickels.
At home these whole wheat Aloo paranthas are a favourite..as the crispy covering, the soft & tasty filling of potatoes with peppy spices, crunchy onions, fiery green chillies, tangy amchur makes it all the more a likeable and enjoyable breakfast.
Ingredients :
For dough
3 cups of whole wheat flour
1 tblsp oil
salt to taste
For stuffing
4 medium boiled & mashed potatoes
1 medium onion chopped fine
5-6 green chillies chopped fine
1 inch ginger chopped fine
1 tsp red chilli powder
1 tsp Amchur powder
1/2 tsp whole coriander seeds (pounded)
handful of chopped coriander leaves
1 tsp whole cumin seeds
Butter / Ghee for cooking & greasing
few coriander leaves, grated ginger & red chilli pd to top on paranthas
Method :
1. Combine the atta, salt, oil & water to form a smooth and soft dough. Cover and let it rest for 15-20 minutes.
2. Pressure cook the potatoes in a cooker for 2-3 whistles on medium heat.
3. When cool peel and mash the potatoes. keep aside.
4. In a pan heat little ghee and add the cumin seeds. When they crackle add onion, green chillies & ginger and saute till slightly brown.
5. Add the mashed potatoes, salt, chilli pd., pounded coriander seeds, amchur pd, coriander leaves and mix well.
6. Take a medium sized ball from the dough, flatten it with your fingers, brush little oil/ghee on it, keep a medium sized ball of aloo mixture in the centre. Now start joining the edged together to seal it into a ball.
7. Flatten it between your palm and dust it with dry flour on both sides.
8. Roll into slightly thick disc & on the top sprinkle chopped coriander leaves,grated ginger, little red chilli pd...then roll.. pressing a little. Roll upto 5 inches diameter.
9. Place the stuffed parantha on hot tava, brush some butter/ghee.
10.Cook on both the sides till they look crisp and well cooked.
11.Serve hot with curd, pickel and a dollop of butter on top.
Sometimes to give that authentic dhaba taste I use dry anardhana powder as a substitute to amchur and little carom seeds to make it more flavourful.
When cooking use a spatula or a small cushion made from cotton towel to press the parantha edges so that they are cooked properly & evenly. Paranthas with a big glass of lassi is heaven!
Ingredients :
For dough
3 cups of whole wheat flour
1 tblsp oil
salt to taste
For stuffing
4 medium boiled & mashed potatoes
1 medium onion chopped fine
5-6 green chillies chopped fine
1 inch ginger chopped fine
1 tsp red chilli powder
1 tsp Amchur powder
1/2 tsp whole coriander seeds (pounded)
handful of chopped coriander leaves
1 tsp whole cumin seeds
Butter / Ghee for cooking & greasing
few coriander leaves, grated ginger & red chilli pd to top on paranthas
Method :
1. Combine the atta, salt, oil & water to form a smooth and soft dough. Cover and let it rest for 15-20 minutes.
2. Pressure cook the potatoes in a cooker for 2-3 whistles on medium heat.
3. When cool peel and mash the potatoes. keep aside.
4. In a pan heat little ghee and add the cumin seeds. When they crackle add onion, green chillies & ginger and saute till slightly brown.
5. Add the mashed potatoes, salt, chilli pd., pounded coriander seeds, amchur pd, coriander leaves and mix well.
6. Take a medium sized ball from the dough, flatten it with your fingers, brush little oil/ghee on it, keep a medium sized ball of aloo mixture in the centre. Now start joining the edged together to seal it into a ball.
7. Flatten it between your palm and dust it with dry flour on both sides.
8. Roll into slightly thick disc & on the top sprinkle chopped coriander leaves,grated ginger, little red chilli pd...then roll.. pressing a little. Roll upto 5 inches diameter.
9. Place the stuffed parantha on hot tava, brush some butter/ghee.
10.Cook on both the sides till they look crisp and well cooked.
11.Serve hot with curd, pickel and a dollop of butter on top.
Sometimes to give that authentic dhaba taste I use dry anardhana powder as a substitute to amchur and little carom seeds to make it more flavourful.
When cooking use a spatula or a small cushion made from cotton towel to press the parantha edges so that they are cooked properly & evenly. Paranthas with a big glass of lassi is heaven!
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